Black garlic: transformation effects, characterization and consumer purchase intention


  • Rita de Cássia Mirela Resende Nassur
  • Eduardo Valério de Barros Vilas Boas Universidade Federal de Lavras
  • Francisco Vilela Resende Pesquisador - Embrapa Hortaliças



Allium sativum, antioxidant activity, chemical composition, consumer acceptance


Black garlic is produced from chemical and biochemical reactions when the fresh garlic bulb is submitted to specific temperature and moisture conditions. The aim of this study was to evaluate quality and nutritional changes on bulbs before and after the transformation in black garlic, presenting the new product for the consumer, evaluating the purchase intention. Commercial garlic bulbs cv. Amarante were obtained and transformed in black garlic. The color, proximate composition (moisture, crude lipid, crude protein, crude fiber, ash and nitrogen-free extract), total sugars, total phenolics content and antioxidant activity were evaluated on fresh and black garlic bulbs. The transformation of garlic in black garlic resulted in an increase on crude lipid, crude protein, total sugars, antioxidant activity and total phenolic content. A multivariate analysis was performed and the characteristics of nutritional interest were positively related to the black garlic samples and a completely separation of the products before and after processing can be observed, affirming the physical, chemical, nutritional and sensory attributes difference. Only 20% of the surveyed consumers affirmed that they already knew the product and 55% classified the product after visual evaluation between “liked slightly” and “liked very much”, with 62% of purchase intention by the interviewed consumers.


Download data is not yet available.

Author Biography

Rita de Cássia Mirela Resende Nassur

Possui graduação em Agronomia pela Universidade Federal de Lavras (UFLA). Mestrado em Ciência dos Alimentos pela Universdade Federal de Lavras e Doutorado em Ciência dos Alimentos pela mesma instituição, com período sanduíche na University of California, Davis. Realizou pós-doutorado na área de pós-colheita de frutas e hortaliças na Universidade Federal de Lavras. Foi professora substituta de Química de Alimentos da Universidade Federal de Lavras e desenvolve pesquisas na área de Ciência e Tecnologia de Alimentos, com ênfase em pós-colheita de frutas e hortaliças.




How to Cite

Resende Nassur, R. de C. M., Vilas Boas, E. V. de B., & Resende, F. V. (2018). Black garlic: transformation effects, characterization and consumer purchase intention. Comunicata Scientiae, 8(3), 444–451.



Original Article