Development of a new technology for producing black garlic with optimal functional properties – Phase I

Stage I involves determining the conditions for the pre-treatment and fermentation of garlic (fermentation refers to the action of native enzymes). This stage also involves analyses of the chemical composition (total polyphenol content, low-molecular-weight polyphenol content, Maillard reaction product content, including HMF, and S-allylcysteine content) and the biological activity (antioxidant activity in the DPPH scavenging assay ) of the garlic samples obtained.