Abstract
Black garlic (BG) is a processed garlic product prepared by heat treatment of whole garlic bulbs (Allium sativum L.) at high temperature under high humidity for several days, resulting in black cloves with a sweet taste. BG has recently been introduced to the Korean market as a product beneficial to health. To clarify how BG changes during the 35 day aging period, the physicochemical characteristics, antioxidant contents, and antioxidant activities were evaluated under controlled conditions of 70 °C and 90% relative humidity. Reducing sugar and total acidity of BG increased during the aging period, whereas pH decreased from pH 6.33 to 3.74. Lightness and yellowness values of BG radically decreased during the aging period, whereas redness values increased significantly. Antioxidant components, including the total polyphenol and total flavonoids contents of BG, increased significantly until the 21st day of aging (p < 0.05) and correspondingly, the antioxidant activities of BG, measured by DPPH, ABTS, FRAP, and reducing power assays, were highest on the 21st day of aging. These results indicate that BG can be considered to not only possess antioxidant properties during the aging period, but also to reach its optimal antioxidant properties at the 21st day of aging.
Highlights
Garlic (Allium sativum L.), belonging to the Alliaceae family, is a frequently used ingredient in gastronomy
Significantly decreased from 5.49 to 3.74, when compared to 6.33 in raw garlic, during the aging period (p < 0.05). This result is in agreement with the report of Shin et al [15], which showed that the pH of Black garlic (BG) decreased from 6.40 to 5.29 after 6 days of aging
Increased approximately 6-fold, from 2.73 g/kg on the 7th day to 16.07 g/kg on the 35th day, and these values were significantly higher than those of raw garlic (1.52 g/kg). This result is in agreement with the data of Choi et al [16], which show that sugar content increased in BG compared to fresh and steamed garlic
Summary
Garlic (Allium sativum L.), belonging to the Alliaceae family, is a frequently used ingredient in gastronomy. The garlic preparation processes are important factors when choosing a garlic supplement because of the various biologically active compounds of garlic present and consumer acceptance Several garlic products, such as dehydrated garlic powder, garlic essential oil, garlic oil macerate, and aged garlic extract have been introduced to the market and are currently available [4]. BG does not exude a strong off-flavor, like fresh garlic This is because of changes to the compound allicin, which is responsible for the pungent odor, into water soluble antioxidant compounds such as S-allylcysteine, tetrahydro-β-carbolines, biologically active alkaloids, and flavonoid-like compounds [3,5].
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