The aim of this study was to evaluate the bioactive and physicochemical properties of white and black garlic (Allium sativum L.) from conventional and organic cultivation. Both white conventional (G) and organic (EG) garlic were processed during 45 days heat treatment at 70 °C temperature and 80% relative humidity. In black garlic (BG) samples the content of soluble solids, total reducing sugars, total polyphenol as well as antioxidant activity significantly (p < 0.05) increased (by about 33.5%, 60.5%, 118.4%, 125.8%, respectively), while a pH significantly (p < 0.05) decreased (by about 41.1%) as compared to white garlic samples. The study showed significant differences between colour of white and black garlic, both in the L*a*b* and RGB colour space, especially in the case of the L* parameter, indicating that the colour of garlic changed from white to dark brown or black during the thermal processing. All organic garlic samples had improved bioactive ingredients and antioxidant activity compared to conventional garlic for both fresh (unprocessed) and heat-treated black garlic. The production of black garlic, especially organic (EBG), allows one to obtain a product with higher amount of bioactive compounds, which can be widely used in the design of health-promoting functional food.

中文翻译：

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常规和有机栽培对白蒜和黑蒜（大蒜）的生物活性和理化特性的评价

这项研究的目的是评估常规和有机栽培中的白蒜和黑蒜（Allium sativum L.）的生物活性和理化特性。白色常规（G）大蒜和有机（EG）大蒜在70°C的温度和80％的相对湿度下进行了45天的热处理。在黑蒜（BG）样品中，可溶性固形物，总还原糖，总多酚和抗氧化活性的含量显着增加（p <0.05）（分别增加了约33.5％，60.5％，118.4％，125.8％），而与白蒜样品相比，pH值显着降低（p <0.05）（降低了约41.1％）。研究显示L * a * b *中白蒜和黑蒜的颜色之间存在显着差异和RGB颜色空间，尤其是在L *参数的情况下，表明在热处理过程中大蒜的颜色从白色变为深棕色或黑色。与新鲜大蒜（未经加工的）和热处理过的黑大蒜相比，所有有机大蒜样品均具有比常规大蒜更好的生物活性成分和抗氧化活性。黑蒜，特别是有机（EBG）的生产，使人们可以获得一种具有更高生物活性化合物的产品，该产品可广泛用于设计健康功能食品。