Chemical properties of solo black garlic fermented by Saccharomyces cerevisiae

Abstract

Several research report shown a fermentation could increase or produce a new compound in a material. Research of solo black garlic involved fermentation process of fresh garlic prior to aging process was limited. The aim of this research was to examine chemical properties of solo black garlic fermented in medium containing S. cerevisiae before its aged. The variance result shown that there was an interaction between fermentation and aging time on its antioxidant capacity, total flavonoids and total polyphenol significantly. The treatment of fermentation of fresh solo garlic in medium containing S. cerevisiae for 4 days and continued by aging for 21 days gave the best chemical properties on solo black garlic, with 95.88% of antioxidant capacity, 89.74 mg GAE/g of total flavonoid and 108.92 mg QE/g of total polyphenol. Comparing with control-without fermented by S. cerevisiae, those treatment gave a better chemical properties. Futhermore, profiling by LC-MS-QTOF revealed that several alkaloids, polyphenol and flavonoids compound was founded in those sample. Thatfindings indicate that fermented by S. cerevisiae prior to aging process could be considered for increasing of solo black garlic’s functional properties.

Novel Insights on Dietary Polyphenols for Prevention in Early-Life Origins of Hypertension: A Review Focusing on Preclinical Animal Models

“…One study used garlic oil, since garlic contains important biologically active compounds involving polyphenols. The flavonoids in black garlic are mainly catechin, epigallocatechin, and epigallocatechin gallate [ 99 ]. However, different garlic cultivars have varied flavonoid and phenolic contents, which differentially determines their health properties [ 100 ].…”