White and three types of black garlic (13, 32, and 45 days of aging, named 0C1, 1C2, and 2C1, respectively) were selected to study possible differences in their nutraceutic potential. For this purpose, garlic were physicochemically characterized (Brix, pH, aW, L, polyphenol, and antioxidant capacity), and both in vivo and in vitro assays were carried out. Black garlic samples showed higher polyphenol content and antioxidant capacity than the white ones. The biological assays showed that none of the samples (neither raw nor black garlic) produced toxic effects in the Drosophila melanogaster animal genetic model, nor exerted protective effects against H₂O₂, with the exception of the 0C1 black garlic. Moreover, only white garlic was genotoxic at the highest concentration. On the other hand, 0C1 black garlic was the most antigenotoxic substance. The in vivo longevity assays showed significant extension of lifespan at some concentrations of white and 0C1and 1C2 black garlic. The in vitro experiments showed that all of the garlic samples induced a decrease in leukemia cell growth. However, no type of garlic was able to induce proapoptotic internucleosomal DNA fragmentation. Taking into account the physicochemical and biological data, black garlic could be considered a potential functional food and used in the preventive treatment of age-related diseases. In addition, our findings could be relevant for black-garlic-processing agrifood companies, as the economical and timing costs can significantly be shortened from 45 to 13 days of aging.

Black garlic is made from the fresh kind, submitting it to a controlled temperature (~65 °C) and humidity (>85 °C) for a prolonged period of time. The aim of this study was to assess the differences in the process and in the final product as a result of employing three garlic varieties (Spanish Roja, Chinese Spring and California White), and to check the influence of the storage time on fresh garlic in the quality of the final product by using garlic obtained in two different agricultural seasons, that of the current year (2014) and of the previous one (2013). The results revealed some differences in the parameters analysed during the manufacturing of the black garlic from the three varieties used, and even according to the harvest in question. However, when comparing initial and final values of the samples, a very similar evolution in their acidity, reducing sugars, °Brix, pH, polyphenol content, and antioxidant capacity was noted.

White and three types of black garlic (13, 32 and 45 days of fermentation, named 0C1, 1C2 and 2C1 respectively) were selected in order to check possible differences in their nutraceutic potential. For this purpose, garlic were physico-chemically characterised, and both in vivo and in vitro assays were carried out. Black garlic showed higher polyphenol content and antioxidant capacity than white garlic. The biological studies have shown that only white garlic was not safe showing toxicity effect. Furthermore, none garlic exert protective effects against H2O2, except the 0C1 black garlic. Moreover, garlic was non-genotoxic with the exception of the highest concentration of white garlic. On the other hand, 0C1 was the most antigenotoxic substance. The in vivo longevity assays yielded significant extension of lifespan results in some concentrations of white and 0C1and 1C2 black garlic. The in vitro experiments showed that all studied garlic induced a decrease in leukaemia cells growth. However, none type of garlic was able to induce proapoptotic internucleosomal DNA fragmentation. Taking into account the physicochemical and biological data, black garlic could be considered as a potential functional food and used in preventive treatment of age-related diseases. In addition, our findings could be relevant for the black garlic processing agrifood companies as the economical and timing costs are significantly reduced to 13 days aging.

Dry-cured tuna is a traditional product manufactured in the Mediterranean region of Spain, known as mojama. The traditional salting-drying elaboration process attributes new organoleptic characteristics to the final product, changing its flavor, color, and nutritional value. This study aimed to evaluate the changes in physicochemical, biochemical, and microbiological parameters taking place during the process. The physicochemical parameters were affected by the processing steps (salting, salt-washing, and drying), except for total acidity and pH. The water activity value and relative moisture percentage decreased to 0.86 and 33.03%, respectively. Moreover, the addition of salt and the drying step increased the water-holding capacity. The lipid oxidation values increased from raw tuna loins to the final product (1.37 vs. 5.56 mg malondialdehyde/kg). Moreover, the total volatile basic nitrogen values increased in the final product, fundamentally due to the concentration effect caused by the water loss, although may also be due to the degradation of proteins during processing. The microbiological analysis showed that the values obtained in the dry-cured tuna were below the limits established by the reference regulation for dry-cured fish products.