Differences of Bio (Chemical) Characterization of Garlic and Black garlic on Antibacterial and Antioxidant Activities

Abstract

Abstract Black garlic is a fermented garlic product that produces black color from the fermentation process at 80°C for 15 days. Interestingly, black garlic has pharmacological effects, but the properties possessed by black garlic are inseparable from the processes that occur during its manufacture which involve the heating process. This study aimed to examine the differences in biochemical characterization of garlic and black garlics that affect the antibacterial and antioxidant activity. Analysis of bio-(chemical) ingredients was conducted by mass spectroscopy method, whereas antibacterial behaviour was carried out against Streptococcus pneumoniae and Klebsiella pneumoniae using the Kirby-Bauer diffusion method. The antioxidant testing was done using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. The results showed that black garlics had a different mass spectrum display on the mass/charge (m/z) ratio compared to garlic. The result showed that there was an elevation in the m/z ratio of 39.48, 104.74, 112.69, 175.79, 381.95 and 544.03. These was predicted to cause a change in color, texture and different taste in black garlics. The antibacterial activity of black garlic was not significantly different from garlic both against Streptococcus pneumoniae and Klebsiella pneumonia. Likewise with the DPPH antioxidant activity of black garlic is not significantly different from garlic. Overall, the results of this study indicate that the garlic fermentation process with a heating method at 80°C for 15 days can increase the m/z ratio of black garlics, change color, texture, and taste but do not significantly change the antibacterial activity or antioxidant activity.