Abstract

This study aimed to investigate the effects of temperature and duration of fermentation on black garlic properties. The moisture content, lightness, total reducing sugar, proteins content, total polyphenols, antioxidant activity and DPPH radical scavenging activity, were determined. The experimental Design used in this study were Factorial Completely Randomized Design. The factors were, factors 1 = fermentation temperature variations (60; 70; and 80°C) and factors 2 = fermentation time variation (7; 14; and 21 days) each treatment repeated 3 (three times). The results of this study show that temperature and duration of fermentation have significant effect on the physical, chemical and bioactive properties of black garlic. The increase of duration and temperature of fermentation process in black garlic production increase the level of reducing sugar, protein content, total polyphenols, antioxidant activity and reduce the lightness and moisture content of black garlic.

Keywords:

Antioxidant activity, bioactive components, black garlic, fermentation, total polyphenols,

References

Competing interests

The authors have no competing interests.

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Copyright

The authors have no competing interests.