Optimization of maltodextrin concentration, drying temperature and drying time on total flavonoid content and antioxidant activity of black garlic (Allium sativum L.) aqueous extract powder using response surface methodology

Abstract The purpose of this research was to optimize the drying process and maltodextrin concentration black garlic ( Allium sativum L.) aqueous extract powder using response surface methodology. conditions were based on Box-Behnken design, with 17 kinds variations in temperature (50-70 °C), time (18-30 hours), (5-15 %). moisture content, total flavonoid content antioxidant activity (DPPH, ABTS, FRAP) significantly higher at 60 °C, 30 hours 5%. In condition, (14.372 mg QE/g), DPPH radical scavenging (19.616 TE/g), FRAP (27.661 TE/g) excellent. Overall, for optimized biological activities expected be 59.95 5% concentration.