This study aimed to investigate the effects of temperature on the black garlic manufacturing process. The moisture content, pH, browning intensity, S-allyl cysteine (SAC) content and antioxidant activity, including DPPH radical scavenging activity and reducing power, were determined. The moisture content of garlic gradually decreased throughout the heating process. The rate of moisture removal was higher at high temperatures compared with low temperatures. The pH also decreased more significantly in garlic heated at high temperatures. The browning intensity increased with increasing temperature. The SAC contents of black garlic were significantly different according to heating temperature; the garlic samples heated at a low temperature had a higher SAC contents. Antioxidant activity, as determined by the DPPH radical scavenging activity and reducing power, increased when the garlic was exposed to higher temperatures.
Bibliographical noteFunding Information:
This study was supported by a grant from the Uiseong Black Garlic Farming Association of Korea and Korea University .
- Antioxidant activity
- Black garlic
- Heat-treated garlic
- S-Allyl cysteine
ASJC Scopus subject areas
- Food Science