Physicochemical and antioxidant characteristics of black garlic from indigenous Indonesian garlic

Abstract

Black garlic is a processed garlic product which is obtained by heat treatment of the raw garlic at high temperature under high humidity for several days. It was reported that black garlic has stronger antioxidant activity than raw garlic. This research aimed to produce black garlic from indigenous Indonesian garlic and its characteristics. The raw material used was Sangga Sembalun garlic variety. The study was designed using a completely randomized design, consisted of one factor, namely the type of garlic clove (x1: single clove and x2: multi clove), with four replications. The results showed that when garlic undergoes heat treatment, various properties changes occur, including changes in physicochemical and antioxidant content. Single clove black garlic has antioxidant higher than multi clove black garlic. The single clove black garlic had moisture of 47.83%, fructose of 4.92%, glucose of 2.85%, sucrose of 1.36%, maltose of 0.63%, total flavonoid of 2054.9 ppm, total phenol of 335.43 ppm, and S-allyl cysteine of 635.09 mg/100 g. Meanwhile, the compound clove black garlic had total flavonoid of 1745.7 ppm, total phenol of 104.71 ppm, and S-allyl cysteine of 326.7 mg/100 g.