The Effects of Processing Time on the Total Phenolic, Flavonoid Content, and Antioxidant Activity of Multi Bulb and Single Bulb Black Garlic

The Effects of Processing Time on the Total Phenolic, Flavonoid Content, and Antioxidant Activity of Multi Bulb and Single Bulb Black Garlic

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 compo...

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Bibliographic Details
Main Authors: Alfian Hendra Krisnawan, Ryanto Budiono, Albina Natarika, Arum Mirani, Novia Andarini
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2022-06-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
aging
antioxidant
black garlic
flavonoid
phenolic
Online Access:https://journal.ipb.ac.id/index.php/jtip/article/view/39443

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