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KMID : 1134820080370080965
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 8 p.965 ~ p.971
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Antioxidant Activity of Black Garlic (Allium sativum L.)
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Shin Jung-Hye
Sung Nak-Ju
Lee Soo-Jung
Choi Duck-Joo
Cha Ji-Young
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Abstract
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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 0.81～0.99
mg/100 g and their contents were not significantly different. The contents of flavonoids in ethanol extracts,
0.96±0.05～1.06±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±0.13% in concentration of 10 mg/mL from
black garlic ethanol extract, ethanol extracts showed 50.55±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±0.08～2.11±0.16 MA mg/kg and 1.33±0.18～1.62±0.19 MA mg/kg from steamed and black garlic,
respectively. Antioxidant activity to the linoleic acid was 72.71±2.17～88.74±3.70% in 1-day storage, but its
level was increased at 4-day storage to 86.67±3.76～92.50±0.87%.
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KEYWORD
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black garlic, DPPH radical scavenging activity, hydroxyl radical scavenging activity, TBA value
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