{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,12]],"date-time":"2026-10-12T03:44:42Z","timestamp":1791776682809,"version":"4.3.4"},"reference-count":78,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,10,11]],"date-time":"2026-10-11T00:00:00Z","timestamp":1791676800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,10,11]],"date-time":"2026-10-11T00:00:00Z","timestamp":1791676800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>Background<\/jats:title>\n                    <jats:p>This study compared the physicochemical composition, mineral profile, and antioxidant\u2010related properties of garlic from seven geographical origins in T\u00fcrkiye and black garlic from Kastamonu. The effects of extraction solvent on total phenolic content (TPC), total flavonoid content (TFC), and 2,2\u2010diphenyl\u20101\u2010picrylhydrazyl (DPPH) radical\u2010scavenging activity were examined. Mineral data were unavailable for Gaziantep, and antioxidant assays were not performed for Bal\u0131kesir.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      Moisture content ranged from 540.4 to 756.4\u2009g\u2009kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      fresh weight, with the lowest value in black garlic and the highest in Gaziantep. Crude protein ranged from 52.2 to 91.4\u2009g\u2009kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      dry matter, with the lowest value in Bal\u0131kesir and the highest in Kastamonu. Ash, crude fat, and major mineral concentrations varied among samples. Black garlic generally contained lower major mineral concentrations than fresh garlic. Kahramanmara\u015f had the highest Al, Cr, Cu, K, and Zn concentrations, Bal\u0131kesir the highest Ni, Se, Cd, and Ba concentrations, and Kastamonu the highest Co and Fe concentrations. Water and methanol generally yielded higher TPC and TFC values, whereas DPPH responses varied among garlic sample\u2013solvent combinations.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion<\/jats:title>\n                    <jats:p>Physicochemical composition, mineral profiles, and antioxidant assay responses varied among the analyzed garlic samples. TPC, TFC, and DPPH responses were influenced by extraction solvent. Broader sampling and controlled thermal\u2010aging studies are needed to clarify the observed compositional differences, and liquid chromatography\u2013mass spectrometry (LC\u2013MS) analysis would help identify the compounds contributing to the antioxidant responses. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.71147","type":"journal-article","created":{"date-parts":[[2026,10,12]],"date-time":"2026-10-12T02:47:33Z","timestamp":1791773253000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Physicochemical composition, mineral variation, and solvent\u2010dependent antioxidant assay responses of garlic samples from different geographical origins in T\u00fcrkiye and black garlic produced from Kastamonu garlic"],"prefix":"10.1002","author":[{"given":"Derya","family":"Ozalp Unal","sequence":"first","affiliation":[{"name":"Republic of T\u00fcrkiye Ministry of Agriculture and Forestry Field Crops Central Research Institute  Ankara T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yeliz","family":"Kaya","sequence":"additional","affiliation":[{"name":"Department of Biochemistry, Faculty of Veterinary Medicine Ankara University  Ankara T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Seda","family":"Kulen","sequence":"additional","affiliation":[{"name":"Republic of T\u00fcrkiye Ministry of Agriculture and Forestry Field Crops Central Research Institute  Ankara T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Oguzhan","family":"Aydin","sequence":"additional","affiliation":[{"name":"Republic of T\u00fcrkiye Ministry of Agriculture and Forestry Field Crops Central Research Institute  Ankara T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,11]]},"reference":[{"key":"e_1_2_9_2_1","first-page":"1","article-title":"Garlic: a review of potential therapeutic effects","volume":"4","author":"Bayan L","year":"2014","journal-title":"Avicenna J Phytomed"},{"key":"e_1_2_9_3_1","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1016\/j.foodchem.2016.05.029","article-title":"Chemical composition and bioactive compounds of garlic (Allium sativum L.) as affected by pre\u2010 and post\u2010harvest conditions: a review","volume":"211","author":"Martins N","year":"2016","journal-title":"Food Chem"},{"key":"e_1_2_9_4_1","doi-asserted-by":"crossref","first-page":"246","DOI":"10.3390\/foods8070246","article-title":"Bioactive compounds and biological functions of garlic (Allium sativum L.)","volume":"8","author":"Shang 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