Research on the Production of Black Garlic Juice
Journal Title: International Journal of Pharmaceutical Science Invention - Year 2018, Vol 7, Issue 5
Abstract
The aim of this research is contribute to diversification products from black garlic, create a new product line up which is high quality, usability and the price is affordable for daily using. The results showed that fresh garlic Phan Rang after 38 days of aging period at 60-70oC, the content of reducing sugar increased 22- fold to 42.1 g/100g, the pH decreased to 3.9 and the moisture decreased to 34.74%, polyphenol increased 7-fold and reached 1.82%, SAC content increased 46-fold to 159.81 mg/kg, DPPH-antioxidant activity increased 22- fold and IC50 values were 3262 μg/ml. The study provided the suitable condition for the hydrolysis of black garlic at a pectinase enzyme concentration 0.2% (w/v), hydrolysis temperature was 45oC, pH 3.5 and hydrolysis period was 120 minutes, reducing sugar content was 43.12 g/100g, polyphenol was 2.19%, IC50 value was 2440 μg/ml. At the same time, the experiment to produce black garlic juice with dilution ratio of black garlic extract and sweet grass herb was 4:4 g/g in 200 ml, the highest sensory score, characteristic color, harmonious taste. The product has high biological activity with polyphenol was 3.05% and IC50 value was 1730 μg/ml, SAC content was less than MLOQ = 10.
Authors and Affiliations
Tran Tu Ai, Nguyen Thuy Huong
Keywords
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