Evaluation of Bioactive and Physicochemical Properties of White and Black Garlic (Allium sativum L.) from Conventional and Organic Cultivation

The aim of this study was to evaluate the bioactive and physicochemical properties white black garlic (Allium sativum L.) from conventional organic cultivation. Both (G) (EG) were processed during 45 days heat treatment at 70 °C temperature 80% relative humidity. In (BG) samples content soluble solids, total reducing sugars, polyphenol as well antioxidant activity significantly (p < 0.05) increased (by about 33.5%, 60.5%, 118.4%, 125.8%, respectively), while a pH decreased 41.1%) compared samples. showed significant differences between colour garlic, both in L*a*b* RGB space, especially case L* parameter, indicating that changed dark brown or thermal processing. All had improved ingredients for fresh (unprocessed) heat-treated garlic. production (EBG), allows one obtain product with higher amount compounds, which can be widely used design health-promoting functional food.