Trace Elements in Medicine (Moscow)
2017, 18(4): 3−7
ORIGINAL PAPER

EFFECT OF SELENIUM ON BIOCHEMICAL CHARACTERI STICS OF «BLACK GARLIC»

N.A. Golubkina 1*, T.M. Seredin 1, O.V. Kosheleva 2, A.V. Soldatenko 1

1 Federal Scientific Centre of Vegetable Production, Selectsionnaya str. 14, VNIISSOK, Odintsovo district, Moscow region 143080, Russia
2 Federal Research Centre of Nutrition, Biotechnology and Food Safety, Ustinsky pr., 2/14, Moscow 109240, Russia

DOI: 10.19112/2413-6174-2017-18-4-3-7 

ABSTRACT. High biological activity of garlic and products of its processing and also selenium enriched garlic determine their popularity among residents of different countries of the world. The aim of the present work was evaluation of biochemical characteristics of “black garlic” produced via long-term heating of bulbs in conditions of high humidity. High content of selenium was shown to improve monosaccharide accumulation more intensively than in non-fortified garlic. Long-term heating resulted in less intensive total acidity increase and pH decline in selenium enrich garlic compared to control samples and to slowing of polyphenol accumulation process and increase of antioxidant activity. Distinctive feature of “black garlic” with high selenium content is conservation of conductivity value compared to non-fortified garlic whereas the latter demonstrates two time increase of the parameter during “black garlic” ripening.

KEYWORDS: biofortification, selenium, black garlic, biochemical characteristics