The Shortest Innovative Process of Black And Golden Garlic For Enhancing The S-Allylcysteine Content And Antioxidant Activity

Abstract Black garlic is a type of heat-treated garlic for which the traditional process is extremely simple but it is very time-consuming, taking more than one month. The purpose of this research was to reduce the processing time of black garlic. A novel processing including soaking and freezing was applied for the pre-treatment of the garlic. The effects of two temperatures (60 and 80 °C) and two relative humidities (65 and 80% RH) were investigated to find the optimum conditions for black garlic production. The optimum conditions for black garlic production were pre-treatment using CaCl2 soaking followed by freezing before being further incubated at 80 °C and 80% RH for 1 week. This optimal condition produced black garlic with high antioxidant activity as 5,390 and 25,421 mg Trolox/100 g dry weight for DPPH and ABTS assays, respectively. However, the incubation process at 60 °C and 65% RH provided golden garlic with the highest S-allylcysteine (SAC) content by about 1,772 mg/100 g dry weight. This novel process shortened the processing time of black garlic by about four times and provided a new processed garlic product called “golden garlic”.