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
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.
Equation 1
Figure 3:
Characteristics of Garlic and Black Garlic (Source: Mayulu and Sawitri, 2023).
July 2023
Adv. Anim. Vet. Sci., Vol. 11, Iss. 7, pp. 1037-1217
