Proceedings of the International Joint Conference on Science and Engineering 2021 (IJCSE 2021)

Evaluation of Antioxidant Activity, Phenolic and Vitamin C Content of Effect Drying Temperature in Black Garlic Kating Type

Authors
Nuniek Herdyastuti1, *, Prima R. Wikandari2, Dina K. Maharani3, Mirwa A. Prahara4, Amalia P. Purnamasari5
1,2,3,4,5Department of Chemistry, Universitas Negeri Surabaya, Indonesia
*Corresponding author. Email: nuniekherdyastuti@unesa.ac.id
Corresponding Author
Nuniek Herdyastuti
Available Online 16 December 2021.
DOI
https://doi.org/10.2991/aer.k.211215.072How to use a DOI?
Keywords
Antioxidant; Black garlic; Heating; Total phenolic; Vitamin C
Abstract

Fermented garlic or also referred to as black garlic goes through heating process so that it has antioxidants activity both in vivo and in vitro. Antioxidant activity of black garlic may be affected by the processing method. Black garlic has a dark brown color and fresh sweetness, different from aroma, taste and color, as well as antioxidant potential in garlic. This study was aimed to evaluate antioxidant activity, phenolic and vitamin C content in black garlic after it undergoes drying process at temperature of 60-90°C to improve sensory quality. The method used to determine phenolic content used Folin reagents, antioxidant content with radical scavenging ability DPPH method, and vitamin C level with Iodometric titration. The phenolic content of black garlic and vitamin C at temperature of 80°C showed noticeable difference (P<0.05) with value of 21.0982 ± 0.089 mg GAE/g and 0.5632 ± 0.009 mg/g respectively. Antioxidant activity showed the highest IC50 value at 80°C warming with value of 146.2954 ± 121.849 ppm (P>0.05). It can be concluded that heating affected IC50, phenolic, and vitamin C content of black garlic.

Copyright
© 2021 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

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Volume Title
Proceedings of the International Joint Conference on Science and Engineering 2021 (IJCSE 2021)
Series
Advances in Engineering Research
Publication Date
16 December 2021
ISBN
978-94-6239-486-5
ISSN
2352-5401
DOI
https://doi.org/10.2991/aer.k.211215.072How to use a DOI?
Copyright
© 2021 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

Cite this article

TY  - CONF
AU  - Nuniek Herdyastuti
AU  - Prima R. Wikandari
AU  - Dina K. Maharani
AU  - Mirwa A. Prahara
AU  - Amalia P. Purnamasari
PY  - 2021
DA  - 2021/12/16
TI  - Evaluation of Antioxidant Activity, Phenolic and Vitamin C Content of Effect Drying Temperature in Black Garlic Kating Type
BT  - Proceedings of the International Joint Conference on Science and Engineering 2021 (IJCSE 2021)
PB  - Atlantis Press
SP  - 423
EP  - 428
SN  - 2352-5401
UR  - https://doi.org/10.2991/aer.k.211215.072
DO  - https://doi.org/10.2991/aer.k.211215.072
ID  - Herdyastuti2021
ER  -