Chemical and Physicochemical Contents and Bioactivity of Black Garlic

Black garlic is a garlic product that has been in great demand recently because it has a fruit-like taste and is easy to eat. In this article, it is aimed to obtain black garlic samples using fresh Taşköprü (Kastamonu) garlic and to determine the chemical, physicochemical and biological properties of these samples. Compared to fresh garlic, black garlic samples had significantly increased browning intensity, total acidity, reducing sugar content, total protein, crude oil, ash, and crude fiber in contrast to moisture content and pH value. The total flavonoid and phenolic acid contents of the samples varied based on the aging period and the extract used, but significant increases in the scavenging activities of the samples were obtained with the aging period. No increase in the antimicrobial capacity of the samples was observed. In summary, the biological, chemical, and physicochemical properties of garlic changed during the aging period, with a particularly marked increase in antioxidant capacity.