Effect of Dwell Time on Partial Nutrients and Antioxidant Capacity of Black Garlic
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Abstract:
Black garlic was prepared by ultra-pressure pretreatment in combination with fermentation. It was indicated that there was significant difference in nutrient contents between white garlic and black garlic when pretreated by ultra high pressure at different dwell time. Dwell time decreased the total sugar contents of both white and black garlic, and the total sugar content of black garlic was inferior to white garlic. However, the total polyphenol content and flavonoid content in black garlic were significantly higher than those of white garlic. Total polyphenol content of black garlic reached the highest of 13.20 mg/g when treated for 15 min, while the highest flavonoid content (5.23 mg/g) was observed in unpretreated black garlic. Moreover, the antioxidant capacity of black garlic was obviously improved. The maximum values of reducing power and scavenging activity against OH? were obtained by ultra-high pressure treated for 5 and 20 min, respectively. Unpretreated black garlic showed the highest scavenging effect on DPPH.
