EFFECT OF SOME FACTORS OF CELLULASE-ASSISTED EXTRACTION ON POLYPHENOL CONTENT AND ANTIOXIDANT ACTIVITY OF LY SON BLACK GARLIC AQUEOUS EXTRACT

Abstract

Black garlic is a processed product fermented from raw garlic under a fermentation process in which temperature and humidity are strictly regulated. Black garlic also is a favorite functional food because it has sweet taste and omit of the unpleasant flavor of raw garlic, as well as its antioxidants are increased several times after fermentation process. Black garlic could be used directly or as processing products, including capsule, purée, extract, and juice. Recently, some researchers have studied for diversification of black garlic product such as drying spray black garlic powder and enzyme-assisted black garlic extract. However, the effect of some factors of cellulase-assisted extraction on polyphenol content and antioxidant activity of black garlic extract has not been studiet yet. In this research, we investigate and prove that black garlic aqueous extract which is extracted with following conditions: black garlic: water ratio (1:10), cellulase (0.06%) at 45^oC in 3 hours possesses the highest values of polyphenol content and antioxidant activity (11,00 ± 0,16 mg GAE/g và 59,26 ± 3,82%).