Table 1.
Composition of organic compounds of lyophilized thiosulfinate-enriched Allium sativum extract (TASE) and black garlic extract (BGE) from purple garlic of Las Pedroñeras (Cuenca, Spain) used in this study.
| Compound | TASE (mg/g) | BGE (mg/g) |
|---|---|---|
| Total polyphenols (mg GAE/g) * | 13.91 | 48.35 |
| Total flavonoids (mg RE/g) ** | 3.22 | 5.38 |
| Diallyl thiosulfinate (allicin) | 7.03 | ND |
| S-allyl-L-cysteine | 0.08 | 0.31 |
| Leucine | 0.586 | 0.592 |
| Isoleucine | 0.500 | 0.711 |
| Valine | 0.477 | 0.339 |
| Methionine | 0.316 | 0.711 |
| Cysteine | 0.811 | 0.421 |
| Phenylalanine | 0.556 | 1.431 |
| Tyrosine | 4.499 | 0.773 |
| Aspartic Acid | 0.901 | 0.602 |
| Glutamic Acid | 2.866 | 1.001 |
| Arginine | 4.090 | 0.403 |
| Lysine | 0.617 | 0.405 |
| Histidine | 0.891 | 0.579 |
| Threonine | 0.812 | 0.594 |
| Serine | 0.385 | 0.237 |
| Glycine | 0.215 | ND |
| Alanine | 0.897 | 0.327 |
| Thiamine (B1) | 0.552 | ND |
| Riboflavin (B2) | 0.002 | ND |
| Niacin (B3) | 0.026 | 0.163 |
| Pantothenic acid (B5) | 1.556 | 9.927 |
| Biotin (B7) | 0.251 | 0.040 |
| Cobalamin (B12) | 0.898 | ND |
| Ascorbic Acid (C) | 3.347 | 2.613 |
| Linoleic Acid (F) | 0.276 | 0.243 |
| Tocopherol (E) | 0.007 | 0.0001 |
| Menadione (K3) | 0.007 | 0.005 |
ND = non-detected; * mg gallic acid equivalents/g; ** mg rutin equivalents/g.