Preparation process of black garlic extract.

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Black Garlic Extract

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1. Introduction

Black garlic has emerged as a highly popular functional food in recent years. It has drawn significant attention from both the scientific community and consumers alike due to its numerous health - promoting properties. These properties are attributed to the various bioactive compounds present in black garlic. The preparation process of Black Garlic Extract is crucial as it determines the quality and quantity of these beneficial compounds. This article will provide a detailed account of the process involved in preparing Black Garlic Extract.

2. Selection and Cleaning of Raw Garlic

2.1 Selection of Raw Garlic

The first step in the preparation of Black Garlic Extract is the selection of high - quality raw garlic. Quality of the raw material is of utmost importance as it directly impacts the final product. Garlic bulbs should be firm, with no signs of mold or damage. The size of the bulbs can also play a role, although it is not a critical factor. Larger bulbs may be preferred in some cases as they may contain more cloves, which could potentially result in a higher yield of black garlic.

2.2 Cleaning of Raw Garlic

Once the appropriate garlic bulbs have been selected, they need to be carefully cleaned. This involves removing any dirt, debris, or outer layers that may be present on the bulbs. Cleaning can be done by gently brushing the bulbs under running water. It is important to be thorough but also gentle to avoid damaging the cloves inside. After cleaning, the garlic bulbs should be dried completely. This can be achieved by allowing them to air - dry in a well - ventilated area or by using a clean, dry towel to pat them dry.

3. Fermentation of Garlic

3.1 Fermentation Conditions

After the raw garlic has been selected and cleaned, it is ready for fermentation. Fermentation is a key step in the transformation of regular garlic into black garlic. This process occurs under specific temperature and humidity conditions. The temperature typically ranges from 60 - 90°C, and the relative humidity is maintained at around 70 - 90%. These conditions need to be carefully controlled to ensure proper fermentation.

3.2 Duration of Fermentation

The fermentation process also requires a certain period of time to complete. This can range from 15 - 90 days, depending on various factors such as the desired quality of the black garlic, the type of garlic used, and the specific fermentation conditions. Longer fermentation periods may result in a more intense flavor and a higher concentration of bioactive compounds in the black garlic.

3.3 Changes during Fermentation

During fermentation, several chemical and physical changes occur in the garlic. The color of the garlic gradually turns from white to black, which is due to the Maillard reaction. This reaction also contributes to the development of the unique flavor and aroma of black garlic. Biochemically, the levels of certain bioactive compounds change. For example, the allicin content may decrease, while other compounds such as allicin derivatives, polysaccharides, and flavonoids may increase or be newly formed.

4. Extraction of Black Garlic

4.1 Solvent Extraction

Once the black garlic has been obtained through fermentation, the next step is extraction. One common method is solvent extraction. In this method, a suitable solvent is used to dissolve the bioactive compounds from the black garlic. Ethanol is often a preferred solvent due to its ability to dissolve a wide range of compounds and its relatively low toxicity. The black garlic is typically ground into a fine powder before extraction. The powder is then mixed with the solvent in a specific ratio, and the mixture is allowed to stand for a certain period of time, usually several hours to days. After that, the mixture is filtered to separate the solvent containing the extract from the solid residue.

4.2 Supercritical Fluid Extraction

Another extraction method is supercritical fluid extraction. Supercritical carbon dioxide is commonly used as the extraction fluid. This method has several advantages over solvent extraction. It is a more environmentally friendly process as carbon dioxide is non - toxic and can be easily removed from the extract. The supercritical fluid has properties that allow it to selectively extract different compounds based on their solubility. The process involves pressurizing carbon dioxide to its supercritical state and passing it through the black garlic sample. The extract is then collected as the carbon dioxide returns to its normal state.

5. Composition and Potential Health Effects of Black Garlic Extract

5.1 Composition of Black Garlic Extract

The black garlic extract is rich in various bioactive compounds. Allicin derivatives are one of the important components. These derivatives have different chemical structures compared to allicin but still retain some of its biological activities. Polysaccharides are also present in significant amounts. They are known for their potential immunomodulatory effects. Additionally, flavonoids contribute to the antioxidant properties of the extract. There are also other minor components such as amino acids and minerals that play a role in the overall functionality of the extract.

5.2 Potential Health Effects

The bioactive compounds in black garlic extract are associated with several potential health effects. The antioxidant properties of the extract may help to protect cells from oxidative damage caused by free radicals. This can potentially reduce the risk of chronic diseases such as cancer, heart disease, and neurodegenerative disorders. The anti - inflammatory effects may be beneficial for individuals with inflammatory conditions such as arthritis. The immunomodulatory effects of the polysaccharides can enhance the body's immune system, making it more resistant to infections.

6. Conclusion

The preparation process of black garlic extract involves several crucial steps, starting from the selection and cleaning of raw garlic, followed by fermentation under specific conditions, and finally extraction using different methods. The resulting black garlic extract is rich in bioactive compounds that offer potential health benefits. Further research is still needed to fully understand the mechanisms underlying these health effects and to optimize the preparation process for maximum efficacy and safety.

FAQ:

1. What are the key factors in selecting high - quality raw garlic for black garlic extract preparation?

When selecting high - quality raw garlic for black garlic extract preparation, several factors are important. Firstly, the garlic should be fresh, without any signs of spoilage such as mold or soft spots. The size and shape can also be considered, as more evenly - sized and regular - shaped garlic bulbs may be easier to process uniformly. Additionally, the variety of garlic can play a role, with some varieties known for their higher content of bioactive compounds, which could potentially result in a more potent black garlic extract.

2. How do specific temperature and humidity conditions affect the fermentation process of black garlic?

The specific temperature and humidity conditions are crucial for the fermentation process of black garlic. Generally, a relatively constant temperature in the range of 60 - 90°C and a high humidity level (around 70 - 90%) are often used. These conditions allow for the Maillard reaction to occur, which is responsible for the characteristic color, flavor, and the formation of bioactive compounds in black garlic. If the temperature is too low, the fermentation process may be slow or incomplete, while if it is too high, it could lead to over - browning or the degradation of some beneficial components. Similarly, improper humidity levels can also disrupt the fermentation process and the quality of the resulting black garlic.

3. What are the advantages of solvent extraction compared to supercritical fluid extraction in obtaining black garlic extract?

Solvent extraction has certain advantages over supercritical fluid extraction in obtaining black garlic extract. Solvent extraction is often a more cost - effective method, especially when using common solvents like ethanol. It can also be more easily scaled up for large - scale production. Ethanol - based solvent extraction can effectively dissolve many of the bioactive compounds in black garlic, such as allicin derivatives and flavonoids. However, supercritical fluid extraction has its own benefits as well. But compared to supercritical fluid extraction, solvent extraction is more accessible and economical in many industrial settings.

4. How can the antioxidant properties of black garlic extract be measured?

The antioxidant properties of black garlic extract can be measured through several methods. One common method is the DPPH (2,2 - diphenyl - 1 - picrylhydrazyl) radical scavenging assay. In this assay, the black garlic extract is added to a solution containing DPPH radicals. If the extract has antioxidant properties, it will react with the DPPH radicals, causing a decrease in the absorbance of the solution, which can be measured spectrophotometrically. Another method is the ABTS (2,2' - azinobis - (3 - ethylbenzothiazoline - 6 - sulfonic acid)) assay. Here, the ABTS cation radical is generated, and the ability of the black garlic extract to scavenge these radicals is measured. Additionally, the ferric reducing antioxidant power (FRAP) assay can also be used to determine the antioxidant capacity of the black garlic extract by measuring its ability to reduce ferric ions to ferrous ions.

5. What are the potential applications of black garlic extract in the field of medicine?

Black garlic extract has several potential applications in the field of medicine. Due to its antioxidant, anti - inflammatory, and immunomodulatory effects, it may be used in the prevention and treatment of various chronic diseases. For example, its antioxidant properties could help in reducing oxidative stress, which is associated with many diseases such as cardiovascular diseases, cancer, and neurodegenerative disorders. The anti - inflammatory effect may be beneficial in conditions like arthritis and inflammatory bowel diseases. Moreover, its immunomodulatory properties could potentially enhance the immune system, making it useful in the context of immune - compromised patients or for general immune - boosting purposes.

Related literature

• Black Garlic: A Review of Its Production, Properties, and Potential Health Benefits"
• "Fermentation Process and Bioactive Compounds of Black Garlic: A Comprehensive Review"
• "Extraction Methods and Bioactivity of Black Garlic Extracts: Current Status and Future Perspectives"

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