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.