Table 1. Basic nutritional content of raw garlic and pre-treated black garlic extract
Parameters | G | BG | ODBG | MEBG | SEM | p-value |
Moisture (%) | 68.85a | 64.73b | 43.02c | 7.8d | 1.27 | <0.05 |
pH | 6.38a | 4.23b | 4.16c | 4.23b | 0.02 | <0.05 |
TPC (GAE mg/g) | 5.08d | 13.42b | 14.36a | 9.32c | 0.21 | <0.05 |
TFC (CE mg/g) | 2.01c | 3.88b | 4.79a | 2.46c | 0.19 | <0.05 |
DPPH (%) | 35.17d | 60.31b | 62.77a | 41.87c | 1.01 | <0.05 |
Mean values within the same row indicating a significant different following treatment with raw garlic and pre-treated black garlic extract solutions.
G, garlic; BG, black garlic; ODBG, oven dried black garlic; MEBG, maltodextrin encapsulated black garlic; TPC, total phenolic content; TFC, total flavonoid content; DPPH, 2,2-diphenyl-1-picrylhydrazyl.