Review: potential effect of black garlic (Allium sativum l.) as antioxidant

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