RAW AND PROCESSED GARLIC ANALYSIS TRHOUGH FOODOMICS

Nowadays it is clear that food processing plays a crucial role in assuring food safety and food security, as it improves not only the shelf life of food but also the availability of seasonal fruits and vegetables throughout the whole year. In addition, some improvements made through food processing allows people with special needs, allergies and food restrictions to enjoy the act of feed themselves. Some processing are expected to cause a change in the food, some may be related to their appearance, and others to their flavor, as long as it does not cause any prejudices in the nutrition value it is acceptable. However, for nutraceuticals there is no regulations that guarantee their quality. Therefore, if those foods are submitted to some processing there is no known analysis to prove if the bioactive compounds have suffered any modifications and/or degradation. In the case of garlic (Allium sativum) we can see an improvement of its health benefits when it its fermented, resulting in the food know as black garlic, or aged garlic, that is considered a new nutraceutical, but there is few to none studies that explore how cooking can affect its chemical profile. Thus, through foodomics analysis with High-Resolution Mass Spectrometry, we were able to identify the changes in the chemical profile caused by each processes.