Proceedings of the 2nd International Conference on Education and Technology (ICETECH 2021)

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Review: Potential Effect of Black Garlic (Allium sativum L.) as Antioxidant

Authors
Pramudita Riwanti1, *, Burhan Ma’arif2, Miftah Zulfa Jannah3
1Departement of Pharmacy, Faculty of Medicine, Hang Tuah University, Surabaya, East Java, Indonesia
2Departement of Pharmacy, Faculty of Medicine and Health of Science, Maulana Malik Ibrahim, State Islamic University, Malang, East Java, Indonesia
3Undergraduate Student Departement of Pharmacy, Faculty of Medicine, Hang Tuah University, Surabaya, East Java, Indonesia
*Corresponding author. Email: Pramudita.riwanti@hangtuah.ac.id
Corresponding Author
Pramudita Riwanti
Available Online 6 January 2022.
DOI
10.2991/assehr.k.220103.004How to use a DOI?
Keywords
Allium sativum; Black Garlic; Antioxidant
Abstract

Black garlic is a fermented garlic product that is heated at a specific temperature and humidity are a certain time without additional treatment. Numerous studies have mentioned that black garlic extract exhibits several capabilities, inclusive of antioxidant, antiallergic, antidiabetic, antiinflammatory, and anticarcinogenic effects. The antioxidant activity of black garlic can be stimulated by the processing method and the condition of the garlic by controlling the temperature and water content. The purpose of this study was to explain the potential of black garlic as an antioxidant based on the IC50 value obtained through the antioxidant activity tests of DPPH, ABTS, and FRAP studied from various research sources that have been carried out. This research method was carried out by searching the literature and obtaining 31 journals from several databases of Researchgate, National Center for Biotechnology Information (NCBI), Multidisciplinary Digital Publishing Institute (MDPI), International Journal of Research and Review (IJRR), Science Direct, and Google. The potential of black garlic as an antioxidant is determined by the IC50 value. The smaller the IC50 value in black garlic products, the higher the antioxidant activity. This review concluded that the antioxidant activity test using the DPPH, ABTS, and FRAP methods showed an increase in the antioxidant activity of black garlic. The results of the antioxidant activity test of black garlic with any method showed a fairly good IC50 value.

Copyright
© 2022 The Authors. Published by Atlantis Press SARL.
Open Access
This is an open access article under the CC BY-NC license.

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Volume Title
Proceedings of the 2nd International Conference on Education and Technology (ICETECH 2021)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
6 January 2022
ISBN
10.2991/assehr.k.220103.004
ISSN
2352-5398
DOI
10.2991/assehr.k.220103.004How to use a DOI?
Copyright
© 2022 The Authors. Published by Atlantis Press SARL.
Open Access
This is an open access article under the CC BY-NC license.

Cite this article

risenwbib
TY  - CONF
AU  - Pramudita Riwanti
AU  - Burhan Ma’arif
AU  - Miftah Zulfa Jannah
PY  - 2022
DA  - 2022/01/06
TI  - Review: Potential Effect of Black Garlic (Allium sativum L.) as Antioxidant
BT  - Proceedings of the 2nd International Conference on Education and Technology (ICETECH 2021)
PB  - Atlantis Press
SP  - 20
EP  - 26
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.220103.004
DO  - 10.2991/assehr.k.220103.004
ID  - Riwanti2022
ER  -