Antioxidant activities, phenolic contents and electronic nose analysis of black garlic

Black garlic is a processed garlic product with a moisture-controlledhigh temperature heat treatment for a long time. In order to determine thesecondary metabolites of black garlics treated in the study, firstly, in vitroantioxidant activities of black garlics purchased from Edovital company,Kastamonu, Turkey were determined, followed by qualitative and quantitativemeasurement of the phenolic compound content by HPLC and finally theelectronic nose analysis of the content of nebulizer vapors in wood vinegar extractof black garlics were done successfully. Chlorogenic acid, vanillic acid, benzoicacid, gallic acid contents in detected 13 phenolic acids were quitely high. Allquantitative results were expressed as mg gallic acid equivalent (GAE) per g drymatter of black garlic sample. ABTS and DPPH antioxidant activities were verylow according to BHT standart and 2-Methylene-4-pentenal (18%) and Furfural(25%) were detected in high amount with electronic nose in nebulvapor contentsof black garlic wood vinegar extract