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Journal articles on the topic 'Black garlic'

Author: Grafiati

Published: 4 June 2025

Last updated: 1 August 2025

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1

Rochmah, Alfi Nur, Widya Rafika Ningrum, Fitriyah Zulfa, et al. "Sensory Profile, Water Content, Fat Content and Antioxidant Activity of Pecel Sauce with Black Garlic Addition." Journal of Food and Agricultural Product 5, no. 1 (2025): 144–51. https://doi.org/10.32585/jfap.v5i1.6394.

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Pecel sauce is made using peanuts and has a spicy and sweet taste. The ingredients for making pecel sauce can be innovated by adding black garlics. Black garlic is garlic that can be processed at a temperature of 600-800C for several days and has a higher antioxidant potential than garlic. Antioxidant activity is a compound that can inhibit free radical reactions. Apart from having antioxidant potential, black garlic has distinctive flavor compounds. The aim of this research is to determine the use of black garlic in pecel sauce on the sensory acceptability of pecel sauce, its chemical charact

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Krisnawan, Alfian Hendra, Ryanto Budiono, Albina Natarika, Arum Mirani, and Novia Andarini. "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, no. 1 (2022): 69–76. http://dx.doi.org/10.6066/jtip.2022.33.1.69.

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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 ph

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3

Matsuse, Kanako, Sho Hirata, Mostafa Abdelrahman, et al. "Comparative Studies of Bioactivities and Chemical Components in Fresh and Black Garlics." Molecules 29, no. 10 (2024): 2258. http://dx.doi.org/10.3390/molecules29102258.

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To investigate the bioactivities of fresh garlic and its processed product, black garlic, we conducted comparative analyses of antioxidant, anti-inflammatory, innate immune activation, and anti-cancer activities in addition to the chemical composition (sugar, amino acid, and polyphenol contents) of these materials. Simultaneous assay using neutrophil-like cells showed that fresh garlic exhibited antioxidant and innate immunostimulatory activities, whereas black garlic displayed a potent anti-inflammatory effect. The antioxidant activity index was correlated with phenol and flavonoid contents,

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4

Nur, Alfi, Supriyadi Supriyadi, and Umar Santoso. "Antioxidant, Discoloration, Reducing Sugar, Free Amino Acids Profiling Of Black Garlic Processed On Electric Rice-Cooker." Indonesian Food Science and Technology Journal 8, no. 1 (2024): 43–51. https://doi.org/10.22437/ifstj.v8i1.32730.

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Black garlic is garlic processed by heating at a controlled temperature and humidity. The heating process of black garlic is garlic processed by heating at controlled temperature and humidity. Black garlic can be prepared in an electric rice cooker, but information is limited. The purpose of this study was to determine the color, pH, water content, antioxidant activity, flavonoids, phenolics, reducing sugar, and free amino acids of black garlic that were processed in an electric rice cooker during the heating time. The production of black garlic in this study uses an electric rice cooker. As f

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5

Wiratma, Dicky Yuswardi, Kesaktian Manurung, Supartiningsih Supartiningsih, and May Fransisca Telaumbanua. "UJI AKTIVITAS EKSTRAK ETANOL BAWANG PUTIH (Alliumsativum L.)YANG DIHITAMKAN SEBAGAI ANTI INFLAMASI YANG DIINDUKSI OLEH KARAGENAN TERHADAP Mus musculus." JURNAL FARMANESIA 4, no. 2 (2017): 116–21. http://dx.doi.org/10.51544/jf.v4i2.2712.

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One of the plants used as an alternative to traditional medicine is Garlic (Allium sativum L.). Garlic which is rich in organic organo sulfur compounds (amino acids and essential oils) in the form of allin has many benefits in treating various types of diseases. One of the processed forms of garlic is black garlic. Black garlic is a heating product from garlic that is heated at a temperature of 70oC with a relative humidity of 70-80%. This study aims to determine the use of black garlic as an anti-inflammatory, how to make black garlic and at what concentration black garlic has an anti-inflamm

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Cahyaningrum, Ika, and Errick Endra Cita. "Pengendalian Tekanan Darah dengan Black Garlic Varian Bawang Lanang pada Pasien Hipertensi." Jurnal Akademika Baiturrahim Jambi 11, no. 2 (2022): 321. http://dx.doi.org/10.36565/jab.v11i2.581.

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Cardiovascular disease is a major health problem in the world. Hypertension is one of the most common cardiovascular diseases. Efforts to control and treat hypertension are very important so as not to cause complications. Hypertension control can be done with pharmacological and non-pharmacological therapy. One of the non-pharmacological therapies is black garlic therapy with solo garlic variant. The type of research used is pre experimental with a one-group pretest and post-test design. Researchers analyzed the respondents' blood pressure before and after being given black garlic variant solo

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7

Park, Deokbae, and Youngki Lee. "Metabolic functions of the black garlic (Allinum sativum L) extracts in muscle cells." Journal of Medicine and Life Science 6, no. 5 (2009): 303–7. http://dx.doi.org/10.22730/jmls.2009.6.5.303.

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The present study investigated the metabolic functions of the three different garlic (normal, black, fermented black) extracts in L6 muscle cells. Each extract significantly enhanced the ROS- scavenging activity in treated with H2O2, showing the higher potentials With the black and the fermented black garlic extracts the normal. H2O2- induced LDH leakage and the reduction in MTT activity were effectively suppressed by the black- and the fermented black extracts, suggesting the potent protective function of those extracts against ROS-induced cytotoxicity. The basal or insulin-induced glucose co

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8

Sasmitaloka, K. S., SM Widayanti, I. Mulyawanti, and ES Iriani. "Physicochemical and antioxidant characteristics of black garlic from indigenous Indonesian garlic." IOP Conference Series: Earth and Environmental Science 1041, no. 1 (2022): 012004. http://dx.doi.org/10.1088/1755-1315/1041/1/012004.

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Abstract Black garlic is a processed garlic product which is obtained by heat treatment of the raw garlic at high temperature under high humidity for several days. It was reported that black garlic has stronger antioxidant activity than raw garlic. This research aimed to produce black garlic from indigenous Indonesian garlic and its characteristics. The raw material used was Sangga Sembalun garlic variety. The study was designed using a completely randomized design, consisted of one factor, namely the type of garlic clove (x1: single clove and x2: multi clove), with four replications. The resu

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9

Jurwita, Magfira, M. Nasir, and Abdul Gani Haji. "Analisis Kadar Vitamin C Bawang Putih dan Hitam dengan Metode Spektrofotometri UV-Vis." KOVALEN: Jurnal Riset Kimia 6, no. 3 (2020): 252–61. http://dx.doi.org/10.22487/kovalen.2020.v6.i3.15289.

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An analysis of vitamin C levels of garlic and black garlic was done by UV-Vis spectrophotometric method. Garlic and black garlic contain a variety of nutrients and vitamins. Single and plural garlic is widely used as a medicine, besides garlic is currently also popular with garlic which is processed at temperatures between 60-80̊C with an environmental humidity of around 70-90% for 10-40 days. One of the vitamins contained in garlic includes vitamin C which acts as an antioxidant and is effective in dealing with free radicals. Vitamin C analysis was performed by the spectrophotometric method o

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10

SASMAZ, Hatice Kübra, Türkan UZLAŞIR, Serkan SELLİ, and Hasim KELEBEK. "Changes in bioactive compounds and antioxidant activity of Gaziantep and Kastamonu garlic during black garlic production." International Journal of Agriculture, Environment and Food Sciences 8, no. 1 (2024): 111–18. http://dx.doi.org/10.31015/jaefs.2024.1.12.

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Garlic (Allium sativum L.), a member of the Alliaceae family, has been widely used in cuisine and traditional medicine since ancient times. Black garlic is produced by fermentation of fresh garlic under controlled conditions for a certain period at high temperature (60-90°C) and high humidity (70-90%). According to the Turkish Statistical Institute (TURKSTAT) data, Kastamonu and Gaziantep garlic varieties are the most cultivated garlic varieties in our country. Changes in protein, sugar content, antioxidant capacity (DPPH and ABTS methods), total phenolic content, 5-hydroxymethylfurfural (HMF)

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11

Damayanti, Fransiska Erna, Rico Agung Subekti, and Masroni Masroni. "Analisa Tekanan Darah pada Penderita Hipertensi Sebelum dan Sesudah Konsumsi Black Garlic." Nursing Information Journal 3, no. 2 (2024): 88–92. http://dx.doi.org/10.54832/nij.v3i2.745.

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Latar Belakang: Hipertensi termasuk dalam kategori penyakit tidak bisa disembuhkan, namun dapat dikendalikan sehingga para penderitanya tetap dapat hidup dengan baik. Sejauh ini obat adalah metode yang sering dipilih dalam pengendalian hipertensi, namun dalam penggunaan jangka panjang tentu harus diwaspadai efek sampingnya pada tubuh. Black Garllic menjadi alternatif pilihan, obat herbal yang merupakan hasil fermentasi bawang putih menghasilkan flavanoid digunakan sebagai obat anti hipertensi. Tujuan penelitian ini menganalisa tekanan darah pada penderita hipertensi sebelum dan setelah mengkon

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12

Wijayanti, Novita, Tri Dewanti Widyaningsih, Siti Narsito Wulan, and Muhaimin Rifai. "Influence of Spray Drying Inlet Temperature on the Physical Properties and Antioxidant Activity of Black Garlic Extract Powder." Trends in Sciences 21, no. 2 (2023): 7247. http://dx.doi.org/10.48048/tis.2024.7247.

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Black garlic is a fermented product from garlic (Allium sativum L.) that is processed by heating fresh garlic at a certain temperature and humidity for several days. Black garlic has higher antioxidant activity and is rich in organosulfur compounds. Therefore, black garlic has an unpleasant taste and odor. Spray drying of black garlic extract is important for wider application, preservation and prolongation of its shelf-life. Black garlic powders were produced using SD-18A mini spray dryer. The purpose of this research was to evaluate the effect of inlet temperatures on the physical properties

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13

Ulfah, Sri Mujiarti, Solikah Nurwati, and Suprayitno Suprayitno. "Pemberdayaan Perempuan dalam Proses Pembuatan Black Garlic menuju Masyarakat Mandiri di Era Ekonomi Industri 4.0." PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat 5, no. 3 (2020): 237–41. http://dx.doi.org/10.33084/pengabdianmu.v5i3.1125.

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Kahayan Market in Palangka Raya is more famous as a market for herbal medicines. The benefits of single black garlic are familiar, but for the people of the city of Palangka Raya, the single black garlic is still unfamiliar. Black garlic is known to have higher anticancer content than ordinary garlic, as well as anti-bacterial activity. The many properties possessed by black garlic, provide space for people to consume herbal medicines as well as considerable opportunities to become businesses. Seeing the high enthusiasm of the participants involved in the training activities of making black ga

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14

Agustina, Eva, Funsu Andiarna, Irul Hidayati, and Vindi Fristy Kartika. "Uji aktivitas antijamur ekstrak black garlic terhadap pertumbuhan jamur Candida albicans." Bioma : Jurnal Ilmiah Biologi 10, no. 2 (2021): 143–57. http://dx.doi.org/10.26877/bioma.v10i2.6371.

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Salah satu tanaman yang berfungsi sebagai antijamur adalah bawang putih yang diinovasikan menjadi produk bawang yang berwarna hitam atau black garlic. Penelitian ini bertujuan untuk mengetahui aktivitas antijamur ekstrak black barlic terhadap pertumbuhan jamur Candida albicans. Metoda dalam penelitian ini adalah bawang putih dipanaskan selama 35 hari pada suhu 65°C untuk mendapatkan black garlic. Black garlic diekstraksi dengan metode maserasi menggunakan pelarut methanol. Uji aktivitas antibakteri berdasarkan uji zona hambat, konsentrasi hambat minimal (KHM) dan konsentrasi bunuh minimal (KBM

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15

Faza, Adhima Daffa Aulia, Nurhidayati Nurhidayati, and Trini Eva. "Manfaat Black Garlic Pada Penyakit Tuberkulosis." Unram Medical Journal 12, no. 2 (2023): 228–32. http://dx.doi.org/10.29303/jk.v12i2.4441.

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Black garlic is garlic that has been through a heating process. The process of making black garlic is carried out by storing it at a regulated temperature and humidity, so that it gets better content, taste and texture. The benefits of black garlic include being an antioxidant, antibacterial, anti-inflammatory, protecting the cardiovascular system, antihypertensive, anticancer, antidiabetic, so it is used as a treatment for tuberculosis. The ingredients in black garlic such as SAC, polyphenols, flavonoids, tannins, ajoene can reduce the number of mycobacterium tuberculosis (MTB) bacteria. The

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16

Salih Mahmood, Shaima, Nasreen Mohialddin Abdulrahman, Karzan Fatih Namiq, and Luay Muhammad Abbas. "Effect of Adding Garlic (Allium sativum), Black Seed (Nigella Sativa) and their combination on Some Bio-Physiological Parameters in young common carp (Cyprinus carpio L.)." Al-Kufa University Journal for Biology 7, no. 2 (2015): 33–41. http://dx.doi.org/10.36320/ajb/v7.i2.8010.

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This study has been executed to elucidate the effect of different levels of garlic (Allium sativum) and black seed (Nigella sativa) in fish diet of common carp Cyprinus carpio L. on some Bio-Physiological Parameters. This study has been executed for a period 8 weeks after an adaptation period of 20 days in the fish laboratory of Animal Science Department, College of Agricultural sciences/ University of Sulaimani, Iraq. It was conducted by using 260 fish (their average weight was 29±1g) of common carp C. carpio L. This experiment was distributed into 9 treatments with three replicates for each

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17

SETIYONINGRUM, FITRI, GUNAWAN PRIADI, NINA HERLINA, AKHMAD SOLIKHIN, and NURUL LISANI. "Functional properties of Saccharomyces kluyveri Y97-fermented solo black garlic." Asian Journal of Agriculture 2, no. 02 (2018): 48–51. http://dx.doi.org/10.13057/asianjagric/g020203.

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Setiyoningrum F, Pribadi G, Afiati F, Herlina N, Solikhin A, Lisani N. 2018. Functional properties of Saccharomyces kluyveri Y97-fermented solo black garlic. Asian J Agric 2: 48-51. Saccharomyces kluyveri Y97-fermented solo black garlic was made by fermentation of fresh solo garlic in medium containing S. kluyveri aging in 70C and relative humidity close to 60%. The fermentation period of fresh solo garlic in the medium was 0, 2, 4 dan 6 days. The black aging period was 0 (fresh garlic), 7, 14 dan 21 days. Antioxidant capacity, flavonoid content and total poliphenol were observed. S. kluyveri

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18

Jha, Prabhat, Namrata Singh, Ramashish Sah, Jagat Lal Yadav, and Shyam Shankar Jha. "Comparative efficacy of garlic (Allium sativum) and black cumin (Nigella sativa) as growth promoters in broilers." Journal of Agriculture and Environment 15 (June 1, 2014): 72–78. http://dx.doi.org/10.3126/aej.v15i0.19817.

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A study was conducted to determine the comparative effect of feeding different levels of garlic and black cumin on growth, feed consumption, feed efficiency and carcass characteristics of Hubbard broiler. Two hundred fifty two Hubbard chicks having uniform body weight were randomly allocated into seven dietary treatments with three replications .The isoproteinous and isocaloric formulated standard starter, grower, and finisher diets were supplemented for 6 weeks with different levels of freshly ground dry garlic and black cumin seeds in order of T1-control, T2- 0.25% garlic, T3- 0.5% garlic, T

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Rumaseuw, Ellen Stephanie, Yoppi Iskandar, and Eli Halimah. "Hematological Parameters in Subchronic Toxicity Test of Black Garlic Ethanol Extract in Rats." Journal of Fundamental and Applied Pharmaceutical Science 2, no. 2 (2022): 76–85. http://dx.doi.org/10.18196/jfaps.v2i2.13755.

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The community has used black garlic since ancient times for hypercholesterolemic. Until now, people still consume both raw and cooked black garlic. Black garlic is included in processed garlic products. People on the Asian continent have used black garlic for the past 10 years. This study aims to determine the sub-chronic toxic effect of black garlic ethanol extract on male and female white rats using hematological parameters consisting of hematocrit, hemoglobin, erythrocytes, leukocytes, platelets, MCV, MCH, and MCHC. This research method was a completely randomized design with the administra

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Andiarna, Funsu, Irul Hidayati, and Eva Agustina. "Potential of Black Garlic Nanoparticles as Skin Care." Journal of Health Science and Prevention 8, no. 1 (2024): 41–47. http://dx.doi.org/10.29080/jhsp.v8i1.1188.

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Mask is a beauty product that serves to treat and maintain the skin of the body and face. Black garlic contains antioxidant compounds so that it can counteract free radicals that cause premature aging, wrinkled and dull skin. The purpose of this study was to determine the potential of black garlic nanoparticles as skin care. The aim of this research is to develop a face mask product based on black garlic nanoparticles. The research method is by extracting black garlic by maceration and making nanoparticles of black garlic extract with a silver reducing agent. Black garlic extract nanoparticles

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Toledano Medina, María Ángeles, Tania Merinas-Amo, Zahira Fernández-Bedmar, et al. "Physicochemical Characterization and Biological Activities of Black and White Garlic: In Vivo and In Vitro Assays." Foods 8, no. 6 (2019): 220. http://dx.doi.org/10.3390/foods8060220.

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White and three types of black garlic (13, 32, and 45 days of aging, named 0C1, 1C2, and 2C1, respectively) were selected to study possible differences in their nutraceutic potential. For this purpose, garlic were physicochemically characterized (Brix, pH, aW, L, polyphenol, and antioxidant capacity), and both in vivo and in vitro assays were carried out. Black garlic samples showed higher polyphenol content and antioxidant capacity than the white ones. The biological assays showed that none of the samples (neither raw nor black garlic) produced toxic effects in the Drosophila melanogaster ani

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Ozalp Unal, Derya. "Impact of Extraction Methods on the Anticancer Potential of Garlic: A Study of White and Black Garlic Extracts." Nutrition and Food Processing 07, no. 13 (2024): 01–09. https://doi.org/10.31579/2637-8914/264.

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Colorectal cancer is one of the most common cancers globally, characterized by epithelial transformation and dysregulation. Phytochemicals derived from garlic exhibit anticancer properties by affecting key pathways such as cell proliferation and apoptosis. This study investigates the effects of maceration and cold extraction methods on the bioactive components, antioxidant activities, and anticancer potentials of white and black garlic extracts. Black garlic, produced through fermentation, has lower moisture and protein content than white garlic, which is attributed to the Maillard reaction. B

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Linhares, Kelly Santos Costa, Rafael Aparecido Carvalho Souza, Valner Henrique de Morais, et al. "Volatile constituents, physicochemical properties and antibacterial activity of black and fresh garlic (Allium sativum L.)." OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA 22, no. 11 (2024): e7711. http://dx.doi.org/10.55905/oelv22n11-090.

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Black garlic is produced from fresh garlic by heat treatment at a controlled temperature and humidity for a certain period of time. The processing conditions are responsible for a series of changes in the plant material that culminate in the alteration of its physicochemical and bioactive properties. This study evaluated the physicochemical properties of fresh and black garlic, as well as the chemical composition and antibacterial activity of their essential oils. Regarding the physicochemical parameters evaluated, there was a significant difference in all parameters, showing that black garlic

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Minami, Gabriella Stephanie, Mistika Zakiah, and Mahyarudin Mahyarudin. "Antifungal activity test of single clove garlic and single clove black garlic (Allium sativum L.) against Trichophyton rubrum." Jurnal Pendidikan Informatika dan Sains 13, no. 1 (2024): 46–55. http://dx.doi.org/10.31571/saintek.v13i1.7757.

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Dermatophytosis is a fungal infection of the skin surface which mostly caused by Trichophyton rubrum in Indonesia. Single clove garlic (Allium sativum) exhibits superior antimicrobial properties compared to conventional garlic. When incubated at a specific temperature and humidity (70°C, 90%), single clove garlic transforms into black garlic, further enhancing its antimicrobial efficacy. This research aims to evaluate the antifungal properties of extracts from both single clove garlic and single clove black garlic against Trichophyton rubrum. The antifungal activity was tested by disc diffusio

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Javed, Mavra, Waqas Ahmed, Azmat Ullah, and Imtiaz Rabbani. "Exploring the Nutritional Profiling and Therapeutic Effect of Fermented Garlic on Alcohol-Induced Liver Injury in Animal Model." Fermentation 11, no. 5 (2025): 240. https://doi.org/10.3390/fermentation11050240.

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Black garlic, a fermented product of fresh garlic, has shown promising potential as a culinary ingredient and a medicinal remedy. This study examined the microbiological makeup, nutritional profile, and health advantages of black garlic to better understand its health-endorsing properties. Thermus, Corynebacterium, Streptococcus, and Brevundimonas were among the prominent taxa found when the microbial diversity in black garlic samples was investigated using Illumina MiSeq sequencing. This provided insight into the complex interactions between microorganisms during the fermentation process and

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Binici, Halil İbrahim, Adem Savaş, and Burak Erim. "Processing-induced modifications in bioactive compounds of black garlic: a comparative analysis with white garlic." Italian Journal of Food Science 37, no. 1 (2025): 432–40. https://doi.org/10.15586/ijfs.v37i1.2877.

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This study aimed to examine the differences in chemical and bioactive components between black garlic and white garlic under various processing conditions. The processing conditions significantly lowered the pH of black garlic while increasing its total acidity and organic acid levels, with citric acid being the dominant organic acid. Total phenolic compounds (TPC) and antioxidant activity in black garlic increased as a result of processing conditions. Notably, aging caused a significant increase in the levels of 5-hydroxymethylfurfural (HMF) and S-allyl-L-cysteine (SAC). Mineral analyses show

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Stępień, Agnieszka Ewa, Julia Trojniak, and Jacek Tabarkiewicz. "Anti-Cancer and Anti-Inflammatory Properties of Black Garlic." International Journal of Molecular Sciences 25, no. 3 (2024): 1801. http://dx.doi.org/10.3390/ijms25031801.

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Black garlic (BG) is a fermented form of garlic (Allium sativum L.), produced at precisely defined temperatures, humidities, and time periods. Although garlic has been used for thousands of years, black garlic is a relatively new discovery. There are many bioactive compounds in black garlic that give it medicinal properties, including anti-inflammatory and anti-cancer properties. In our review article, we present scientific studies examining the anti-inflammatory and anti-cancer effects of black garlic. According to research, this effect is mainly due to the reduction in the production of pro-

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Sebayang, Nur Ulina Warnisyah, Benny Hidayat, and Raju. "Utilization of temperature control technology to improve the quality of Assyifa Black Garlic at the Utsman bin Affan Islamic boarding school." Jurnal Online Pertanian Tropik 11, no. 3 (2024): 1–5. https://doi.org/10.32734/jpt.v11i3.18183.

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One alternative way to eliminate the distinctive properties of garlic is through processing, namely heat treatment which can improve the taste and create new qualities of garlic without removing the nutritional components of raw garlic, known as black garlic. However, several times there are often obstacles in fulfilling black garlic which can be produced on a large scale, does not require a long time, and is of high quality. Based on the considerations above, research was conducted on using temperature control technology to improve the quality of Asssyifa black garlic at the Utsman bin Affan

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Nelwida, Nelwida, Berliana Berliana, and Nurhayati NURHAYATI. "Kandungan Nutrisi Black garlic Hasil Pemanasan dengan Waktu Berbeda." Jurnal Ilmiah Ilmu-Ilmu Peternakan 22, no. 1 (2019): 53–64. http://dx.doi.org/10.22437/jiiip.v22i1.6471.

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Garlic as feed additives have been widely used to increase animals performance due to it can help absorption process of nutrients so that it can spur animal growth and produce healthy products. Garlic is crushed or damaged easily and when is broken, some of these bioactive sulfur components produce a strong pungent odor. Black garlic is fresh garlic that has been fermented for a period of time. Black garlic is formed through heating and causing the garlic turn to black because of its browning compounds. Black garlic does not exude a strong off-flavor, like fresh garlic because of changes to th

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Chang, Wen-Chang, Wen-Chun Lin, and She-Ching Wu. "Optimization of the Black Garlic Processing Method and Development of Black Garlic Jam Using High-Pressure Processing." Foods 12, no. 8 (2023): 1584. http://dx.doi.org/10.3390/foods12081584.

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Black garlic has many beneficial effects, and it has a less spicy flavor. However, its aging conditions and related products still need to be further investigated. The present study aims to analyze the beneficial effects under different processing conditions and utilize high-pressure processing (HPP) in the production of black garlic jam. The highest antioxidant activities, including the DPPH scavenging, total antioxidant capacity, and reducing power (86.23%, 88.44%, and A700 = 2.48, respectively), were observed in black garlic that had been aged for 30 days. Similarly, the highest total pheno

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Kholifah, Eva. "Uji Toksisitas dan Analisis Profil Farmakokinetik Ekstrak Etanol Black Garlic dan Tablet Black Garlic Secara In Vitro dan In Silico." Parapemikir : Jurnal Ilmiah Farmasi 13, no. 2 (2024): 269–76. http://dx.doi.org/10.30591/pjif.v13i2.6851.

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Toksisitas merupakan masalah utama dalam pengembangan obat baru. Pengujian toksisitas bertujuan untuk melihat efek toksik terhadap organ yang ditimbulkan oleh senyawa obat. Penelitian ini bertujuan untuk mengetahui toksisitas dari Ekstrak etanol Black garlic dan tablet black garlic terhadap Artemia salina leach menggunakan metode Brine Shimp Lethal Test dan analisis profil farmakokinetik secara in silico. Hasil penelitian menunjukkan bahwa Tablet black garlic memiliki metabolit sekunder flavonoid dan fenolik dan nilai toksisitas senyawa black garlic, tablet formula 1 dan 2 berturut-turut sebes

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Asih, Sari Wulan, Tatit Nurseta, Kusworini Kusworini, and Hendy Setyo Yudhanto. "Black Garlic Antioxidant Activity Test (Allium Sativum) Compound Types with DPPH Method (1,1-Difenil-2-Pikrilhidrazil)." JURNAL INFO KESEHATAN 22, no. 3 (2024): 502–9. http://dx.doi.org/10.31965/infokes.vol22.iss3.1552.

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Antioxidants are needed to neutralize Reactive Oxygen Species (ROS) in the body and prevent cardiovascular, cancer, and premature aging as degenerative diseases. Antioxidants will provide resistance to free radicals and prevent damage in normal cells, proteins, and fats, and are able to break chain reactions without disrupting their function. Black Garlic has higher antioxidant properties than regular garlic. S-allyl cysteine (SAC) is a compound from Black Garlic that functions as an antioxidant that can affect the cell cycle in apoptosis, which can provide cell protection from free radical da

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Najman, Katarzyna, Anna Sadowska, and Ewelina Hallmann. "Evaluation of Bioactive and Physicochemical Properties of White and Black Garlic (Allium sativum L.) from Conventional and Organic Cultivation." Applied Sciences 11, no. 2 (2021): 874. http://dx.doi.org/10.3390/app11020874.

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The aim of this study was to evaluate the bioactive and physicochemical properties of white and black garlic (Allium sativum L.) from conventional and organic cultivation. Both white conventional (G) and organic (EG) garlic were processed during 45 days heat treatment at 70 °C temperature and 80% relative humidity. In black garlic (BG) samples the content of soluble solids, total reducing sugars, total polyphenol as well as antioxidant activity significantly (p < 0.05) increased (by about 33.5%, 60.5%, 118.4%, 125.8%, respectively), while a pH significantly (p < 0.05) decreased (by about

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Nguyen, Thi Hanh, Xuan Hoa Tong, Van Hung Nguyen, and Giang Hoang. "The changes in physicochemical properties of various garlic cultivars during the fermentation of black garlic." Ministry of Science and Technology, Vietnam 65, no. 3 (2023): 68–72. http://dx.doi.org/10.31276/vjst.65(3).68-72.

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Black garlic is produced by biochemical reactions that occur during the processing of fresh garlic by controlling temperature and humidity. This study aims to determine the changes in the physicochemical properties of various garlic cultivars during the fermentation of black garlic. In this study, four garlic samples from various regions were collected: Hai Duong’s monobulb garlic, China’s hardneck garlic, Hai Duong’s hardneck garlic, Ly Son’s hardneck garlic were placed under control procedure at a temperature of 85-90oC and relative humidity of 80-90%. The samples were observed and examined

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Onozato, Mayu, Haruna Nakanoue, Tatsuya Sakamoto, Maho Umino, and Takeshi Fukushima. "Determination of d- and l-Amino Acids in Garlic Foodstuffs by Liquid Chromatography–Tandem Mass Spectrometry." Molecules 28, no. 4 (2023): 1773. http://dx.doi.org/10.3390/molecules28041773.

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Black garlic is currently attracting interest as a health food and constituent of commercial supplements; however, no data regarding the d-amino acids within black garlic have been reported. Therefore, the amino acid compositions of methanol extracts from fresh and black garlic were compared herein. We investigated the contents of the d- and l-forms of amino acids in commercial fresh, black, and freeze-dried garlic foodstuffs by liquid chromatography–tandem mass spectrometry (LC–MS/MS) using a pre-column chiral derivatization reagent, succinimidyl 2-(3-((benzyloxy)carbonyl)-1-methyl-5-oxoimida

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Siswanti, Heny, Sri Karyati, and Anny Rosiana Masithoh. "PENDAMPINGAN PEMBUATAN BLACK GARLIC PADA IBU PKK SEBAGAI UPAYA PENCEGAHAN PENYAKIT HIPERTENSI." Jurnal Abdimas Indonesia 4, no. 1 (2022): 19–23. http://dx.doi.org/10.26751/jai.v4i1.1498.

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Hipertensi adalah istilah medis dari penyakit tekanan darah tinggi. Kondisi ini dapat mengakibatkan berbagai komplikasi kesehatan yang membahayakan nyawa sekaligus meningkatkan risiko terjadinya penyakit jantung, stroke, bahkan kematian. Black Garlic telah dievaluasi penggunaannya dapat digunakan untuk pengobatan penyakit tekanan darah tinggi. Data dari Puskesmas Mayong 1 pada tahun 2020 jumlah penderita Hipertensi desa Pelang kecamatan Mayong kabupaten Jepara berjumlah 157. Sehingga perlu edukasi konsumsi Black Garlic mengingat khasiatnya yang besar dalam mencegah dan mengobati hipertensi. Tu

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Danasari, Idiatul Fitri, Rini Endang Prasetyowati, Novita Isnaini, and Siska Ita Selvia. "ANALISIS NILAI TAMBAH PRODUK BLACK GARLIC INDUSTRI RUMAH TANGGA DI KECAMATAN SEMBALUN (STUDI KASUS UD RINJANI SEJAHTERA DESA SEMBALUN BUMBUNG)." JURNAL AGRIMANSION 24, no. 1 (2023): 223–29. http://dx.doi.org/10.29303/agrimansion.v24i1.1368.

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Black Garlic merupakan salah satu produk turunan dari bawang putih yang memiliki nilai jual tinggi. Kecamatan Sembalun yang diketahui sebagai sentra produksi bawang putih memiliki peluang dalam melakukan usaha dalam bidang pengolahan produk mentah hasil pertanian. Diketahui terdapat beberapa industri rumah tangga di Kecamatan Sembalun yang melakukan usaha pengolahan bawang putih seperti menjadi black garlic, minyak astiri, bawang goreng, dan lainnya. Penelitian ini bertujuan untuk menganalisis nilai tambah produk turunan bawang putih yaitu, black garlic. Penelitian dilakukan pada salah satu ru

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Quan, Nguyen Xuan Hong, Vo Thi Nga, Dinh Nu Kieu Nhi, et al. "Physicochemical character of fresh and black garlic: 12‐day thermal aged process." Vietnam Journal of Chemistry 58, no. 4 (2020): 500–505. http://dx.doi.org/10.1002/vjch.202000013.

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AbstractGarlic has long been known possessing many benefits for health and used as a pivotal spice for daily meals in many countries. Recent studies showed that black garlic has many advantages such as no strong odor and still remaining bioactivities of fresh ones, even better. Commercial black garlic products in Vietnam have not showed the physicochemical analysis as well as the original source. This study concentrated on Allium sativum L. garlic bulds collected at Ninh Thuan province, an area of which garlic is one of main agricultural products. The essential oil of the fresh garlic was anal

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Banne, Yos, Selfie Petronela Joice Ulaen, and Evelina Maria Nahor. "Pemberdayaan Masyarakat melalui Pelatihan Pengolahan dan Pemanfaatan Bawang Putih Fermentasi untuk Pengobatan Penyakit Degeneratif." PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat 9, no. 3 (2024): 432–37. http://dx.doi.org/10.33084/pengabdianmu.v9i3.6515.

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People in Silian I Village have a relatively high level of meat consumption, which can trigger various degenerative diseases. To treat their illnesses, people use more modern medicines than traditional medicines. Garlic helps treat various diseases and has been used as a traditional medicine. Fermented Garlic (Black Garlic) has been developed in several countries. The secondary metabolite content in Fermented Garlic is higher than in regular Garlic, so the resulting properties are also more potent. This activity aims to provide training to the public regarding the processing and use of Ferment

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Facury, Guilherme Costa, Analia Gabriella Borges Ferraz Facury, Ana Flávia Mendonça Santana, and José Roberto Delalibera Finzer. "Development and Sensory Analysis of Black Garlic Bread." Revista de Gestão Social e Ambiental 19, no. 4 (2025): e011991. https://doi.org/10.24857/rgsa.v19n4-126.

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Objective: To develop and characterize black garlic produced in a system with controlled temperature and humidity, and to evaluate its application in food products, specifically garlic bread. Theoretical Framework: Black garlic, with its antioxidant properties and health benefits, represents an opportunity to enrich traditional products like garlic bread. Method: Bulbs of purple garlic were incubated at a temperature of 80ºC and relative humidity of 78.9% for 120 hours. Physical and chemical analyses included weight, dimensions, color, moisture, total soluble solids (sugars), total acidity, an

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Yu, Shan-Shan, Yung-Lin Chu, Yen-Chen Tung, and Zheng-Yuan Su. "Thermal Aging of Black Garlic Enhances Cellular Antioxidant Potential Through Nrf2-Mediated Pathway Activation." Food Technology and Biotechnology 63, no. 1 (2025): 1. https://doi.org/10.17113/ftb.63.01.25.8474.

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Research background. Oxidative stress plays a crucial role in various diseases, including chronic hepatitis, cirrhosis, and liver cancer, which are significant causes of mortality worldwide. Liver cell injury resulting from oxidative stress contributes to the development of these diseases. Garlic is known for its diverse physiological activities, and black garlic, produced through thermal aging of raw garlic, has gained attention for its biological properties. Experimental approach. This study explores the hepatoprotective potential of black garlic prepared using an electric cooker. The invest

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Addazii, Davide, Chiara Cevoli, Flavia Casciano, et al. "Footprint of Domestic Processing on Safety and Functional Properties of Italian Black Garlic." Foods 14, no. 15 (2025): 2595. https://doi.org/10.3390/foods14152595.

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Garlic (Allium sativum L.) is extensively recognized for its health-promoting effects and functional attributes, including antibacterial and anti-inflammatory activities. Additionally, the derived product of the industrial maturation process, known as black garlic, is famous for its functional properties. The novelty of the present work is to characterize the functional properties of domestically produced black garlic. In fact, this study examines the domestic maturation of fresh garlic bulbs into black garlic of two Italian varieties, focusing on microbial growth, antimicrobial properties, pr

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Rahmaniar, Reina Puspita, Dyah Widhowati, and Nurul Hidayah. "Garlic As Antibacterial in Lactose Fermenter Enterobacteriaceae." JURNAL KAJIAN VETERINER 11, no. 1 (2023): 47–53. http://dx.doi.org/10.35508/jkv.v11i1.11002.

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This study attempts to investigate the antibacterial effectiveness of three varieties of garlic (single garlic, kating garlic, and black garlic) on the growth of Enterobacteriaceae bacteria (Escherichia coli, Enterobacter sp, Klebsiella sp. from chicken meat samples. Treatment Kating garlic, single garlic, and black garlic at concentrations of 20%, 40%, 60%, 80%, 90%, 100%. This study observed the inhibition zone on Muller Hinton Agar (MHA) media that had been planted with bacterial isolates. The inhibition test uses the disk diffusion method. The findings revealed that kating garlic and singl

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Razi, Muhamad Alif, Nanang Alamsyah, and Fajri Ashfi Rayhan. "PELATIHAN PEMBUATAN BLACK GARLIC SEBAGAI PANGAN FUNGSIONAL PEMELIHARA KESEHATAN BAGI KELOMPOK PENGAJIAN AL IHSAN, PEDURENAN, TANGERANG." Batara Wisnu : Indonesian Journal of Community Services 2, no. 1 (2022): 155–62. http://dx.doi.org/10.53363/bw.v2i1.59.

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Covid-19 pandemic has made a negative impact on the health status of many people in Indonesia. While vaccination is a great tool for decreasing the infection rate and increasing the survival rate, consuming functional foods and vitamins is also beneficial for increasing the body immunity and maintaining a good health. Black garlic is one of the functional foods derived from garlic. Black garlic has many beneficial health effects such as reducing blood pressure and cholesterol, thereby reducing the risk of getting heart disease and stroke. In addition, Black garlic has a good antioxidant compou

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Yang, Qiwei, Fang Li, Guohui Jia, and Rui Liu. "Aged black garlic extract inhibits the growth of estrogen receptor-positive breast cancer cells by downregulating MCL-1 expression through the ROS-JNK pathway." PLOS ONE 18, no. 6 (2023): e0286454. http://dx.doi.org/10.1371/journal.pone.0286454.

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The black garlic is produced from the raw garlic by Milliard reaction at high temperature (~60–90°C) and humidity (~70–90%). In this process, the pungent odor and gastrointestinal irritation effects of the raw garlic are reduced. At the same time, unstable compounds such as allicin are converted into stable organosulfur compounds with antioxidant activity. Previous studies have confirmed that black garlic extract has anti-tumor effects and could inhibit the proliferation of various tumor cells, including breast cancer cells MCF-7. However, the mechanisms of the anti-tumor effects remain unclea

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Alfian Hendra Krisnawan, Asti Gusni Dharmawati, and Husin Rayesh Mallaleng. "Formulation of Instan Powder from the Combination of Single-bulb Black Garlic (Allium sativum L.) and Rosella Flower (Hibiscus sabdariffa L.) with Foam Mat Drying Method." Journal Pharmasci (Journal of Pharmacy and Science) 7, no. 1 (2022): 15–20. http://dx.doi.org/10.53342/pharmasci.v7i1.273.

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Single-bulb garlic (Allium sativum L.) is a plant with various properties, such as anticancer, antibacterial, antihypertensive, and antioxidant. The processed product of garlic is black garlic which is made by fermenting garlic by heating at a temperature of 60-90°C within a few days. Formulated products in instant powder drinks can increase public consumption interest. This study aimed to formulate an instant powder functional beverage from single-bulb black garlic combined with rosella flower (Hibiscus sabdariffa L.) using the foam mat drying method. Egg white is used as a foaming agent and

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Resende Nassur, Rita de Cássia Mirela, Eduardo Valério de Barros Vilas Boas, and Francisco Vilela Resende. "Black garlic: transformation effects, characterization and consumer purchase intention." Comunicata Scientiae 8, no. 3 (2018): 444–51. http://dx.doi.org/10.14295/cs.v8i3.2251.

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Black garlic is produced from chemical and biochemical reactions when the fresh garlic bulb is submitted to specific temperature and moisture conditions. The aim of this study was to evaluate quality and nutritional changes on bulbs before and after the transformation in black garlic, presenting the new product for the consumer, evaluating the purchase intention. Commercial garlic bulbs cv. Amarante were obtained and transformed in black garlic. The color, proximate composition (moisture, crude lipid, crude protein, crude fiber, ash and nitrogen-free extract), total sugars, total phenolics con

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Augustyńska-Prejsnar, Anna, Miroslava Kačániová, Małgorzata Ormian, Jadwiga Topczewska, Zofia Sokołowicz, and Paweł Hanus. "Quality Assessment of Minced Poultry Products Including Black Fermented Garlic." Foods 13, no. 1 (2023): 70. http://dx.doi.org/10.3390/foods13010070.

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The aim of this study was to evaluate the effect of the addition of fermented black garlic on the quality of minced poultry products. Treatments were organized in four groups (1%, 2%, 3%, and 4%) containing either black fermented garlic (bg) or fresh garlic (fg), and a control (produced without garlic). The quality assessment of minced poultry products included physicochemical properties (weight losses, pH, colour and shear force), microbiological quality (Enterobacteriaceae, total count of bacteria, lactic acid bacteria, and Pseudomonas spp.) and evaluation of sensory attributes. The results

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Azizah, Zikra, Dinda Salsa Titania, Rusdi Rusdi, Ulfa Ismirza, and Sestry Misfadhila. "Black Garlic (Allium sativum L.) Ethanol Extract: Total Phenolic Content and Antioxidant Activity Test Determination Using the Soxhletation Method." International Journal of Pharmaceutical Sciences and Medicine 9, no. 1 (2024): 28–37. http://dx.doi.org/10.47760/ijpsm.2024.v09i01.002.

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A plant that is commonly used in the food and health industries is garlic (Allium sativum L.). One powerful antioxidant found in garlic is called allicin. The garlic used in this study was heated to 70°C in order to produce black garlic. Determining the phenolic content overall and the antioxidant activity of the Black Garlic ethanol extract are the goals of this investigation. The Folin Ciocalteu method was used to calculate the total phenolic content, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method was used to test for antioxidant activity, and the soxhletation method was used to extract bla

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Adiansyah, Joni Safaat, Fathul Rakhman, and Mustiana. "Evaluasi Jejak Karbon pada Produksi Black Garlic Sembalun menggunakan Pendekatan Penilaian Daur Hidup (Life Cycle Assessment)." Al-Ard: Jurnal Teknik Lingkungan 8, no. 2 (2023): 108–13. http://dx.doi.org/10.29080/alard.v8i2.1748.

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Abstrak Sembalun terkenal sebagai salah satu tujuan destinasi utama wisata di Pulau Lombok dengan daya tarik utama adalah pendakian ke Gunung Rinjani. Dalam perkembangannya, berkembang atraksi lainnya seperti mendaki bukit, wisata kebun dan buah, tempat foto. Selain itu, banyak warga yang datang untuk menikmati akhir pekan di Sembalun. Peningkatan jumlah kunjungan wisatawan ke Sembalun ini menjadi peluang pengembangan berbagai oleh-oleh khas Sembalun. Salah satunya adalah black garlic Sembalun. Black garlic Sembalun ini menggunakan bahan baku bawang putih. Tujuan dari kajian ini adalah melakuk

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