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.
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Claims 6
Claim · model-written summary
Reducing sugar and total acidity increased during black garlic aging.
Verbatim
e0“Reducing sugar and total acidity of BG increased during the aging period”
Claim · model-written summary
Black garlic pH declined from 6.33 to 3.74 during aging.
Not reportedTaxon
Verbatim
e0“pH decreased from pH 6.33 to 3.74”
Claim · model-written summary
Black garlic lightness and yellowness decreased during aging.
Verbatim
e0“Lightness and yellowness values of BG radically decreased during the aging period”
Claim · model-written summary
Black garlic redness increased significantly during aging.
Not reportedTaxon
Verbatim
e0“redness values increased significantly”
Claim · model-written summary
Total polyphenol and flavonoid contents increased significantly until day 21 of aging.
Verbatim
e0“total polyphenol and total flavonoids contents of BG, increased significantly until the 21st day of aging (p < 0.05)”
Claim · model-written summary
Black garlic antioxidant activities were highest on day 21 by DPPH, ABTS, FRAP and reducing-power assays.
Verbatim
e0“the antioxidant activities of BG, measured by DPPH, ABTS, FRAP, and reducing power assays, were highest on the 21st day of aging”