Food Science and Biotechnology

, Volume 22, Issue 1, pp 283–287 | Cite as

Changes in the content of fat- and water-soluble vitamins in black garlic at the different thermal processing steps

  • Ji-Sang KimEmail author
  • Ok-Ju Kang
  • Oh-Cheon Gweon
Research Note


The purpose of this study was to measure the content of fat- and water-soluble vitamins in garlic and to assess the influence of thermal processes on garlic. The total water-soluble vitamin content increased by about 1.15–1.92 times in black garlic than that in fresh garlic. The total water-soluble vitamin content of the BG4 (70°C and 60% RH for 60 h) sample was significantly higher than that of any other sample (p<0.05). In general, the total fat-soluble vitamin content decreased with each successive thermal processing step. The total fat-soluble vitamin content of the raw garlic cloves (FG) sample was significantly higher than that of any other sample (p<0.05).


fat-soluble vitamin water-soluble vitamin black garlic thermal processing 


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2013

Authors and Affiliations

  1. 1.Department of Food and Nutritional ScienceKyung Nam UniversityChangwon, GyeongnamKorea
  2. 2.Department of Curinary Arts & BakeryNamhae CollegeNamhae, GyeongnamKorea

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