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STUDY ON MANUFACTURING BLACK GARLIC EXTRACT FROM FRESH SINGLE GARLIC
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Background and Objective: In recent years, black garlic has been popularly used in our country because of its outstanding effects such as antioxidant, anti-inflammation, regulating immune system, anti-allergy, lowering blood lipid, inhibiting the growth of cancer cells,... The content ofcbioactive substances in black garlic is higher than that in white garlic, especially S-alyll cysteine (SAC) its main active ingredient. Objectives: This study was aimed to develop a process to prepare black garlic and its extract. Materials and Methods: Fresh garlic was risen and harvested from Ly Son island, Quang Ngai province. The method and the parameters of preparing black garlic and its extract. We investgated by evaluating their SAC content. Results: The method of using beer yeast and incubating for 25 days was selected to prepare black garlic; the tunnel method using water was chosen to prepare black garlic extract with SAC content of 396,73µg/g. Conclusion: The process of preparing black garlic and its extract have been successfully studied.
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Key words: Black garlic, S-allyl cysteine, high performance liquid chromatography (HPLC)
Hue University of Medicine and Pharmacy
Title: STUDY ON MANUFACTURING BLACK GARLIC EXTRACT FROM FRESH SINGLE GARLIC
Description:
Background and Objective: In recent years, black garlic has been popularly used in our country because of its outstanding effects such as antioxidant, anti-inflammation, regulating immune system, anti-allergy, lowering blood lipid, inhibiting the growth of cancer cells,.
The content ofcbioactive substances in black garlic is higher than that in white garlic, especially S-alyll cysteine (SAC) its main active ingredient.
Objectives: This study was aimed to develop a process to prepare black garlic and its extract.
Materials and Methods: Fresh garlic was risen and harvested from Ly Son island, Quang Ngai province.
The method and the parameters of preparing black garlic and its extract.
We investgated by evaluating their SAC content.
Results: The method of using beer yeast and incubating for 25 days was selected to prepare black garlic; the tunnel method using water was chosen to prepare black garlic extract with SAC content of 396,73µg/g.
Conclusion: The process of preparing black garlic and its extract have been successfully studied.
"
Key words: Black garlic, S-allyl cysteine, high performance liquid chromatography (HPLC).
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