Black Garlic Phytochemical Potential and Antioxidant Capacity as a Feed Additive
Hamdi Mayulu1*, Endang Sawitri2
1Animal Sciences Departement of Agricultural Faculty, Mulawarman University, Kampus Gunung Kelua Jalan Pasir Belengkong Samarinda 75123, East Kalimantan, Indonesia; 2Laboratory of Physiology Science, Medical Faculty, Mulawarman University, Kampus Gunung Kelua Jalan Krayan Samarinda 75123, East Kalimantan, Indonesia.
*Correspondence | Hamdi Mayulu, Animal Sciences Departement of Agricultural Faculty, Mulawarman University, Kampus Gunung Kelua Jalan Pasir Belengkong Samarinda 75123, East Kalimantan, Indonesia; Email: hamdi_mayulu@faperta.unmul.ac.id
Figure 1:
Chemical structure of garlic organosulfur compounds (Reconstructed from Shang et al., 2019).
Figure 2:
Schematic of study stages.
Figure 4:
Flavonoid concentration.
Description: T0: Fresh garlic single bulb; T1: Garlic single bulb is fermented for 7 days; T2: Single bulb garlic is fermented for 14 days; and T3: garlic single bulb fermented for 21 days.
Figure 5:
Tannin concentration.
Description: T0: Fresh garlic single bulb; T1: Garlic single bulb fermented for 7 days; T2: Single bulb garlic fermented for 14 days; and T3: garlic single bulb fermented for 21 days.
Figure 6:
Phenolic concentration.
Description: T0: Fresh garlic single bulb; T1: Garlic single bulb fermented for 7 days; T2: Single bulb garlic fermented for 14 days; and T3: garlic single bulb fermented for 21 days.
Figure 7:
DPPH radical scavenging activity.
Description: T0: Fresh garlic single bulb; T1: Garlic single bulb fermented for 7 days; T2: Single bulb garlic fermented for 14 days; and T3: garlic single bulb fermented for 21 days.
Figure 3:
Characteristics of Garlic and Black Garlic (Source: Mayulu and Sawitri, 2023).