Main Article Content
Black garlic has high nutritional value, with different texture, smell and taste from fresh garlic, resulting in easier intake. The aim of this study was to evaluate the antioxidant activity of black single bulb form of elephant garlic (BSBG) by using DPPH, ABTS and FRAP methods, compared with fresh garlic (FG). By means of Folin-Ciocalteu colorimetric method, total phenolic content in BSBG was higher than that of FG (31.15±0.39 and 9.76±0.60 mg GAE/g extract, respectively). Likewise, by using DPPH and ABTS assays, BSBG showed more antioxidant activities than FG. The EC50 values for DPPH were 4.30±0.13 and 3.80±0.16 mg/mL, while the EC50 values for ABTS were 15.91±0.33 and 8.87±0.26 mg/mL, respectively. In addition, by FRAP assay, BSBG possessed higher ferric ion reducing antioxidant power than FG, with FRAP values of 443.05± 21.24 and 117.33±4.76 mM Fe2+/g extract, respectively. Therefore, BSBG is more effective antioxidant capacity compared to FG, and suitable to be a healthy food product.
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