Background. Garlic (Allium sativum L.) is characterized by many health-promoting properties due to the presence of sulfur compounds, including allillin, S-allyllocysteine and the high content of polyphenolic compounds. In order to eliminate specific organoleptic characteristics – unfavorable from some consumers’ point of view, garlic can be subjected to a special, low-temperature heat treatment, referred to as aging. This process results in the hydrolysis of poly- and oligosaccharides (fructans) with the participation of intracellular enzymes (fermentation) and the formation of Maillard reaction products (condensation of sugars with amines). As a result, the color, consistency, taste and smell of the final product change and the so-called black garlic is obtained. The aim of the study was to compare the antioxidant properties and the level of total polyphenols, saccharide profile, the content of selected B vitamins and released amino acids of two varieties of raw and black garlic. The experiments were carried out with the use of a commercial short-term fermentation unit from TIROSS. The process was carried out at 70 °C for 192 hours. The amount of released amino acids was determined by the ninhydrin method, the content of polyphenols was found using the Folin-Ciocâlteu reagent,antioxidant properties were specified using DPPH free radical and the content of vitamin B and saccharide profile by HPLC.
Results and conclusions. The results obtained indicate not only an increase in antioxidant activity, the sum of polyphenols and riboflavin, but also a decrease in the level of free amino acids and thiamine in the garlic obtained after the aging process. The project is in line with a global trend related to the nutrition model oriented towards a vegan diet and the search for new, health-promoting ingredients or recipes based on raw materials with already pre-confirmed attributes as ingredients of functional food.