Effects of Extraction Time and Temperature on the Antioxidant Activity and Bioactive Compound Content of Lumbu Hijau Variety Black Garlic (Allium sativum L.) from Indonesia
Novita Wijayanti

Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Brawijaya University, Jalan Veteran, Malang 65145, Indonesia

Email: n_wijayanti[at]ub.ac.id

Abstract

Black garlic has been used as a functional food and medicine in traditional medication for centuries. The aqueous extract of black garlic contains phytonutrients and antioxidant capacity, which can be applied in the food, nutraceutical, cosmetic and pharmaceutical industries. This study used Indonesian garlic, specifically the Lumbu Hijau variety. This variety is rarely used in Indonesian society. This research aims to evaluate antioxidant activity, total phenolic content and total flavonoid content, also determining the appropriate time and temperature for the extraction of bioactive compound from aqueous extract of Lumbu Hijau black garlic. In this research, black garlic paste was extracted at different time and temperature. This study found that the optimum extraction temperature was 100C and the optimum extraction time was 60 minutes, with total polyphenol content of 8.733 mg GAE/g, total flavonoid content of 2.124 mg QE/g, DPPH scavenging activity of 0.278 mg TE/g, ABTS scavenging activity of 1.439 mg TE/g, and FRAP reducing activity of 0.716 mg TE/g.

Keywords: Antioxidant Activity- Bioactive Compound- Extraction- Temperature- Time

Topic: Food science and biotechnology