Black Garlic Phytochemical Potential and Antioxidant Capacity as a Feed Additive
Black Garlic Phytochemical Potential and Antioxidant Capacity as a Feed Additive
Hamdi Mayulu1*, Endang Sawitri2
ABSTRACT
Black garlic is usually obtained from the thermal fermentation process which comprises incubation at controlled temperature and humidity for several weeks. During this process, browning and non-enzymatic reactions alter the taste, aroma, physicochemical properties, and organoleptic and bioactive compounds in garlic. Therefore, this study aims to investigate the phytochemical potential and antioxidant capacity of black garlic as a livestock feed additive. The Folin-Ciocalteau method was used to test for tannins and total phenolics, and the aluminum chloride (AlCl3) method was used to assess flavonoid content. In addition, antioxidant capacity was determined with Radical Scavenging Activity 2,2-diphenyl-1-picrylhydrazyl (DPPH) and expressed with IC50 value. The data obtained were analyzed using the single factor Analysis of Variance (ANOVA) with the IBM Statistical Package for Social Sciences (SPSS). The results showed that the concentrations of flavonoids, tannins, and total phenolics were 51.325±1.47 mgQE/g, 553.165±34.18 mg tannic acid/g, and 339.875±18.86 mg GAE/g respectively, while the DPPH radical scavenging activity was 58.5 µg/mL at 21 days of incubation (T3). This indicated that black garlic has broad potential to become a natural feed additive suitable for livestock production in line with the development and progress of science and modern technology.
Keywords | Black Garlic, Bioactive Compounds, Antioxidants, Feed Additives, Livestock
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July 2023
Adv. Anim. Vet. Sci., Vol. 11, Iss. 7, pp. 1037-1217
