Anais do Simpósio Latino Americano de Ciências de Alimentos
Anais do 14 SLACA - Simpósio Latino Americano de Ciência de Alimentos

Black garlic is produced by biochemical and chemical reactions that occur in garlic during heating for weeks, causing changes in its sensory attributes and improving its bioactive properties, such as antioxidant potential. However, attention has not been paid to the peels of this product and, given the potential of using these residues as natural additives, this research aimed to prepare natural and black garlic peel flours and evaluate their proximate composition and their phenolic compounds content (using the Folin-Ciocalteau reagent and gallic acid as a standard). Black garlic was produced in an oven at 75 °C for 15 days (RH = 75%). Afterwards, the black and natural garlic were manually peeled, the peels were dried in an oven at 68 °C for 48 h and crushed in a knife mill to obtain the flour. Regarding proximate composition, the flours did not differ (p < 0.05) in lipid content, but differed in moisture, ash, protein and fiber content, with values of 8.50 ± 0.06% and 9.61 ± 0.08% for moisture, 8.42 ± 0.02 and 6.30 ± 0.02% for ash, 4.44 ± 0.02% and 7.20 ± 0.03% for proteins and 48.95 ± 0.08% and 32.32 ± 0.03% for fibers, for natural and black garlic peel flours, respectively. Additionally, the black garlic flour showed the highest dosage of phenolic compounds, being 820 ± 6 mg GAE/100 g of black garlic peel against 728 ± 3 mg GAE/100 g of natural garlic peel. Thus, it could be concluded that both flours may have potential use as natural antioxidants, since their concentrations of phenolic compounds are significant. This use would elevate the peel of garlic to the category of by-products, since they are treated as agro-industrial residues.