Antioxidant Activity of Black Garlic (Allium sativum L.)

흑마늘의 항산화 활성

  • Shin, Jung-Hye (Dept. of Hotel Culinary Arts & Bakery, Namhae College) ;
  • Choi, Duck-Joo (Dept. of Hotel Culinary Arts Jaineung College) ;
  • Lee, Soo-Jung (Dept. of Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • Cha, Ji-Young (Dept. of Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • Sung, Nak-Ju (Dept. of Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University)
  • 신정혜 (남해대학 호텔조리제빵과) ;
  • 최덕주 (재능대학 호텔조리외식과) ;
  • 이수정 (경상대학교 식품영양학과.농업생명과학연구원) ;
  • 차지영 (경상대학교 식품영양학과.농업생명과학연구원) ;
  • 성낙주 (경상대학교 식품영양학과.농업생명과학연구원)
  • Published : 2008.08.30


The antioxidant activities of hot water and ethanol extracts from fresh, steamed and black garlic were compared. The levels of phenolic compounds of extracts from fresh, steamed and black garlic were $0.81{\sim}0.99\;mg$/100 g and their contents were not significantly different. The contents of flavonoids in ethanol extracts, $0.96{\pm}0.05{\sim}1.06{\pm}0.09\;mg$/100 g, was higher than hot water extracts. DPPH radical scavenging activity was higher in ethanol extract. Although the highest level was $69.40{\pm}0.13%$ in concentration of 10 mg/mL from black garlic ethanol extract, ethanol extracts showed $50.55{\pm}1.40%$ in concentration of 15 mg/mL. Reducing power was significantly higher in black garlic extract and higher in the order of black garlic> fresh garlic> steamed garlic in ethanol extract. Hydroxyl radical scavenging activity was higher in ethanol extract, showing over 60% in concentration of 5 mg/mL. In oil emulsion, TBA value was significantly lower in hot water extracts from black garlic, however ethanol extracts were not significantly different. TBA value of ethanol extract were $1.49{\pm}0.08{\sim}2.11{\pm}0.16\;MA\;mg/kg$ and $1.33{\pm}0.18{\sim}1.62{\pm}0.19\;MA\;mg/kg$ from steamed and black garlic, respectively. Antioxidant activity to the linoleic acid was $72.71{\pm}2.17{\sim}88.74{\pm}3.70%$ in 1-day storage, but its level was increased at 4-day storage to $86.67{\pm}3.76{\sim}92.50{\pm}0.87%$.


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