| Summary: | Black garlic is a
processed garlic product with a moisture-controlled high temperature heat
treatment for a long time. In order to determine the secondary metabolites of
black garlics treated in the study, firstly, in vitro antioxidant activities of
black garlics purchased from Edovital company, Kastamonu, Turkey were
determined, followed by qualitative and quantitative measurement of the
phenolic compound content by HPLC and finally the electronic nose analysis of
the content of nebulizer vapors in wood vinegar extract of black garlics were
done successfully. Chlorogenic acid, vanillic acid, benzoic acid, gallic acid
contents in detected 13 phenolic acids were quitely high. All quantitative
results were expressed as mg gallic acid equivalent (GAE) per g dry matter of
black garlic sample. ABTS and DPPH antioxidant activities were very low
according to BHT standart and 2-Methylene-4-pentenal (18%) and Furfural (25%)
were detected in high amount with electronic nose in nebulvapor contents of
black garlic wood vinegar extract.
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