Physiological Activity and Antioxidative Effects of Aged Black Garlic (Allium sativum L.) Extract

숙성에 의해 제조된 흑 마늘 추출물의 생리학적 활성 및 항산화 효과

  • Jang, Eun-Kyung (Departments of Agricultural Chemistry, Kyungpook National University) ;
  • Seo, Ji-Hyun (The Center for Traditional Microorganism Resources (TMR), Keimyung University) ;
  • Lee, Sam-Pin (Department of Food Science and Technology, Keimyung University)
  • Published : 2008.08.01


In this study, black garlic was produced by aging under high temperature $(70^{\circ}C)$ and high humidity (90% RH) conditions. Then, the physiological activity and antioxidative effects of its extract were compared to those of normal garlic extract. The black garlic extract had a 2.5-fold higher total polyphenol content than that of the normal garlic extract, showing levels of 10.0 mg/g and 3.7 mg/g, respectively. At the $1,000{\mu}g/mL$ concentration, the black garlic and normal garlic extracts had electron donating abilities of 101.9% and 12.9%, respectively. For their nitritescavenging effects, the normal garlic extract showed slightly higher scavenging activity than the black garlic extract at the 5 mg/mL concentration; whereas the black garlic extract had a slightly higher effect at concentrations above 20 mg/mL. In terms of their superoxide dismutase activities, the black garlic extract showed a 10-fold higher activity as compared to the normal garlic extract at the 20 mg/mL concentration. Furthermore, at 50 mg/mL, the angiotensin converting enzyme inhibitory effects of the normal garlic and black garlic extracts were approximately 52.7% and 88.8%, respectively. These results indicate that the antioxidant activity and ACE inhibitory effects of the black garlic extract were greater than those of the normal garlic extract.


garlic (Allium sativum L.);antioxidant activity;black garlic


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