Chemical and Physicochemical Contents and Bioactivity of Black Garlic

Black garlic is a product that has been in great demand recently because it fruit-like taste and easy to eat. In this article, aimed obtain black samples using fresh Taşköprü (Kastamonu) determine the chemical, physicochemical biological properties of these samples. Compared garlic, had significantly increased browning intensity, total acidity, reducing sugar content, protein, crude oil, ash, fiber contrast moisture content pH value. The flavonoid phenolic acid contents varied based on aging period extract used, but significant increases scavenging activities were obtained with period. No increase antimicrobial capacity was observed. summary, biological, changed during period, particularly marked antioxidant capacity.