The Effects of Processing Time on the Total Phenolic, Flavonoid Content, and Antioxidant Activity of Multi Bulb and Single Bulb Black Garlic
Article Sidebar
Accepted
6 June 2022
Published
30 June 2022
Keywords:
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aging, antioxidant, black garlic, flavonoid, phenolic
Abstract
Black garlic is produced by processing multi-bulb garlic (Allium sativum) or single-bulb garlic in high temperature and high humidity for several days. Black garlic has many health benefits, such as an antioxidant activity resulting from its compound, including groups of flavonoid and phenolic compounds. This study aimed to analyze the effect of aging time on multi-bulb and single-bulb black garlic on the content of total phenolic, flavonoid, and antioxidant activity. Black garlic was processed at a 60-70°C heating temperature and 70-80% relative humidity for 25 days. Determination of total phenol and flavonoid contents was conducted using spectrophotometric methods with gallic acid as a standard of total phenolic and quercetin as a standard of flavonoid, while the antioxidant activity was determined by DPPH radical reduction. The results showed that total phenolic contents (% w/w GAE), flavonoids contents (% w/w QE), and EC50 values at 0 until day 25 increased on a particular day in multi-bulb and single-bulb black garlic. The optimal total phenolic content of both black garlic was obtained by heating for 20 days, flavonoid content of multi-bulb garlic for 10 days, and single-bulb black garlic for 15 days. Highest antioxidant activity was obtained on days 20 and 25 for single-bulb black garlic and multi-bulb black garlic, respectively. The aging time of black garlic affects total phenolic, flavonoid content, and antioxidant activity. In general, longer processing time caused an increase in the total phenolic content, flavonoid content, and antioxidant activity of both black garlics. Multi-bulb black garlic showed higher phenolic or flavonoid content and antioxidant activity than single-bulb black garlic.
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Zhang X, Li N, Lu X, Liu P, Qlao X. 2016. Effects of temperature on the quality of black garlic. J Sci Food Agric 96: 2366-2372. https://doi.org/10.10 02/jsfa.7351
Azizah DN, Kumolowati E, Faramayuda F. 2014. Penetapan kadar flavonoid metode AlCl3 pada ekstrak metanol kulit buah kakao (Theobroma cacao L.). Kartika J Ilmiah Farmasi 2: 45-49. https://doi.org/10.26874/kjif.v2i2.14
Bae SE, Cho SY, Won YD, Lee SH, Park HJ. 2014. Changes in S-allyl cysteine contents and physi-cochemical properties of black garlic during heat treatment. LWT-Food Sci Technol 55: 397-402. https://doi.org/10.1016/j.lwt.2013.05.006
Batiha GE, Beshbishy AM, Wasef LG, Elewa YHA, Al-Sagan AA, El-Hack MEA, Taha AE,
Elhakim YMA, Devkota HP. 2020. Chemical constituents and pharmacological activities of garlic (Allium sativum L.)-a review. Nutrients 12: 872.
[BPOM RI] Badan Pengawas Obat dan Makanan Republik Indonesia. 2014. Peraturan Kepala Badan Pengawas Obat dan Makanan Republik Indonesia Nomor 12 Tahun 2014, tentang Per-syaratan Mutu Obat Tradisional. Badan Penga-was Obat dan Makanan Republik Indonesia, Jakarta.
[BPOM] Badan Pengawas Obat dan Makanan. 2016. Serial the Power of Obat Asli Indonesia–Bawang Putih–Allium sativum L. Badan Penga-was Obat dan Makanan, Jakarta.
Chen Z, Bertin R, Froldi G. 2013. EC50 estimation of antioxidant activity in DPPH assay using seve-ral statistical programs. Food Chem 138: 414-420. https://doi.org/10.1016/j.foodchem.2012.1 1.001
Choi IS, Cha HS, Lee YS. 2014. Physicochemical and antioxidant properties of black garlic. Mole-cules 19: 16811-16823. https://doi.org/10.3390/ molecules191016811.
Colín-González AL, Santana RA, Silva-Islas CA, Chánez-Cárdenas ME, Santamaría A, Maldo-nado PD. 2012. The antioxidant mechanisms underlying the aged garlic extract- and s-allylcysteine-induced protection. Oxid Med Cell Longev 2012: 1-16. https://doi.org/10.1155/201 2/907162
García-Villalón AL, Amor S, Monge L, Fernández N, Prodanov M, Muñoz M, Inarejos-García AM, Granado M. 2016. In vitro studies of an aged black garlic extract enriched in S-allylcysteine and polyphenols with cardioprotective effects. J Funct Foods 27: 189-200. https://doi.org/10.101 6/j.jff.2016.08.062
Khoddami A, Wilkes MA, Roberts TH. 2013. Techni-ques for analysis of plant phenolic compounds. Molecules 18: 2328-2375. DOI: https://doi.org/ 10.3390/molecules18022328
Kim JH, Yu SH, Cho YJ, Pan JH, Cho HT, Kim JH, Bong H, Lee Y, Chang MH, Jeong YJ, Choi G, Kim YJ. 2016. Preparation of S-allyl cysteine-enriched black garlic juice and its antidiabetic effects in streptozotocin-induced insulin-defi-cient mice. J Agric Food
Chem 65: 358-363. https://doi.org/10.1021/acs.jafc.6b04948
Kim J-S, Kang O-J, Gweon O-C. 2013. Comparison of phenolic acids and flavonoids in black garlic at different thermal processing steps. J Funct Foods 5: 80-86. DOI: https://doi.org/10.1016/j. jff.2012.08.006
Kimura S, Tung Y-C, Pan M-H, Su N-W, Lai Y-J, Cheng K-C. 2017. Black garlic: A critical review of its production, bioactivity, and application. J Food Drug Anal 25: 62-70. https://doi.org/10.10 16/j.jfda.2016.11.003
Kumar S, Pandey AK. 2013. Chemistry and biolo-gical activities of flavonoids: An Overview. Scientific World J 2013: 1-16. https://doi.org/10. 1155/2013/162750
Kumar P, Bhatia S, Aseri A, Garg SK, Ghadge M, Rai TP. 2017. Qualitative and quantitative ana-lysis of flavonoids. J Pharm Biol Sci 12: 62-82. https://doi.org/10.9790/3008-1201036282.
Lestari SR, Rifai M. 2019. The effect of single-bulb garlic oil extract toward the hematology and histopathology of the liver and kidney in mice. Braz J Pharm Sci 55: e18027. https://doi.org/ 10.1590/s2175-97902019000218027
Mardiah Z, Oktaviani R, Kusbiantoro B, Handoko DD. 2017. Pengaruh Proses Pemanasan terha-dap Senyawa Fenolik pada Beras Berwarna. Prosiding seminar nasional 2016, buku 1. Balai Besar Penelitian Tanaman Padi, Jakarta.
Najman K, Sadowska A, Hallmann E. 2020. Influen-ce of thermal processing on the bioactive, anti-oxidant, and physicochemical properties of con-ventional and organic agriculture black garlic (Allium sativum L.). Appl Sci 10: 8638.
Padmawati IAG, Suter IK, Arihantana NMIH. 2020. The effect of different solvents on the antioxi-dant activity of rice hyacinth extract (Monocho-ria vaginalis Burm F. C. Presl.). J Ilmu Teknol Pangan 9: 81-87. DOI: https://doi.org/10.24843/ itepa.2020.v09.i01.p10
Phadar B, Dave AR, Chandola HM, Goyal MR, Shukla VJ, Khant DB. 2014. Comparative ana-lytical study of single bulb and multi bulb garlic (Allium sativum Linn.). Int J Ayurveda Alt Med 2: 86-91.
Rahma S, Natsir R, Kabo P. 2014. Pengaruh anti-oksidan madu dorsata dan madu trigona terha-dap penghambatan oksidasi LDL pada mencit hiperkolesterolemia. JST Kesehatan 4: 377-384.
Rahmawati, Reny. 2012. Keampuhan Bawang Putih Tunggal (Bawang Lanang). 1-3, 16. Penerbit Pustaka Baru Press, Yogyakarta.
Sa’adah H, Nurhasnawati H, Permatasari V. 2017. Pengaruh metode ekstraksi terhadap kadar fla-vonoid ekstrak etanol umbi bawang dayak (Eleutherine palmifolia (L.) Merr) dengan meto-de spektrofotometri. J Borneo J Pharmascien-tech 1: 1-9.
Saifuddin A, Rahayu, Yuda H. 2011. Standarisasi Bahan Obat Alam. 18, 35-37. Graha Ilmu, Yogyakarta.
Setiawan F, Yunita O, Kurniawan A. 2018. Uji aktivi-tas antioksidan ekstrak etanol kayu secang (Caesalpinia sappan) menggunakan metode DPPH, ABTS, dan FRAP. Media Pharmaceu-tica Indonesiana 2: 82-89.
Suhendra CP, Widarta IWR, Wiadnyani AAIS. 2019. Pengaruh konsentrasi etanol terhadap aktivitas antioksidan ekstrak rimpang ilalang (Imperata cylindrica (L) Beauv.) pada ekstraksi menggu-nakan gelombang ultrasonik J Ilmu Teknol Pangan 8: 27-35. https://doi.org/10.24843/itepa. 2019.v08.i01.p04.
Xie J, Schaich KM. 2014. Re-evaluation of the 2,2-Diphenyl-1-picrylhydrazyl free radical (DPPH) assay for antioxidant activity. J Agric Food Chem 62: 4251-4260. https://doi.org/10.1021/jf 500180u
Xiong F, Dai CH, Hou FR, Zhu PP, He RH, Ma HL. 2018. Study on the ageing method and antioxi-dant activity of black garlic residues. Czech J Food Sci 36: 88-97. https://doi.org/10.17221/ 420/2016-CJFS.
Zhang X, Li N, Lu X, Liu P, Qlao X. 2016. Effects of temperature on the quality of black garlic. J Sci Food Agric 96: 2366-2372. https://doi.org/10.10 02/jsfa.7351
Authors
KrisnawanA. H., BudionoR., NatarikaA., MiraniA., & AndariniN. (2022). The Effects of Processing Time on the Total Phenolic, Flavonoid Content, and Antioxidant Activity of Multi Bulb and Single Bulb Black Garlic. Jurnal Teknologi Dan Industri Pangan, 33(1), 69-76. https://doi.org/10.6066/jtip.2022.33.1.69
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