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Research Article

SRP. 2021; 12(3): 885-892


Evaluation of Physicochemical, Antioxidant Properties, and Antioxidant Activity of Black Garlic Produced on Different Heating Duration

Efri Mardawati, Erin Nur Fitriani, Desi Ayu Sundari, Eko Fuji Ariyanto.

Abstract
Black garlic is obtained from fresh garlic (Allium sativum L.) that has been fermented under controlled conditions of high temperature and high relative humidity for long periods without any additional treatment or additives. During the thermal process, adjustments in the chemical and physicochemical composition of black garlic are produced in a variety of ranges, commonly affecting unstable sulfur compounds, free amino acids, polyphenols, and carbohydrates. The increased bioactivity of black garlic compared to fresh garlic is due to its improvements in physicochemical properties. Studies have therefore been conducted on the fundamental findings of black garlic, such as its production, bioactivity, and applications. This study aims to determine the optimum heating duration to yield black garlic products which have the characteristics of good physicochemical properties with high bioactive compound and maximum antioxidant activity. There was an increase in the bioactive compound and antioxidant activity after heat treatment significantly (p

Key words: Black garlic, black garlic bioactivity, black garlic production, antioxidant activity, total phenolic content, total flavonoid content



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