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Molecules 2014, 19(10), 16811-16823; doi:10.3390/molecules191016811

Physicochemical and Antioxidant Properties of Black Garlic

Department of Food and Nutrition, Kyung Hee University, 1 Hoeki-dong, Dongdaemun-Ku, Seoul 130-701, Korea
These authors contributed equally to this work.
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Author to whom correspondence should be addressed.
Received: 11 August 2014 / Revised: 22 September 2014 / Accepted: 29 September 2014 / Published: 20 October 2014
(This article belongs to the Section Natural Products)
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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. View Full-Text
Keywords: black garlic; aging period; physicochemical characteristics; antioxidant contents; antioxidant activities black garlic; aging period; physicochemical characteristics; antioxidant contents; antioxidant activities
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Choi, I.S.; Cha, H.S.; Lee, Y.S. Physicochemical and Antioxidant Properties of Black Garlic. Molecules 2014, 19, 16811-16823.

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