Article Publish Status: FREE
Abstract Title:

Effects of different processing methods on the antioxidant and immune stimulating abilities of garlic.

Abstract Source:

Food Sci Nutr. 2019 Apr ;7(4):1222-1229. Epub 2019 Feb 28. PMID: 31024695

Abstract Author(s):

Eric Banan-Mwine Daliri, Se-Hun Kim, Byun-Jae Park, Hee-Sung Kim, Jung-Mi Kim, Hyong Seo Kim, Deog-Hwan Oh

Article Affiliation:

Eric Banan-Mwine Daliri


In this study, we determined the antioxidant and immune stimulating abilities of a garlic product developed by freeze drying, heat drying, and solid-state fermentation of heat-dried garlic.KCTC21004 andKCTC13302 were used for the sample fermentation. The optimum conditions for fermentation were 50% (v/w) moisture, a fermentation time of 48 hr and a temperature of 37°C. Heat-dried garlic samples fermented withKCTC21004 (HD21004) andKCTC13302 (HD13302) showed the highest flavonoid contents while heat-dried garlic (HD) had the lowest flavonoid content. HD21004 contained the highest phenolic compounds, showed the highest antioxidant activity and demonstrated a strong immune stimulating effect while freeze-dried garlic showed the lowest flavonoid and polyphenolic contents. Overall, the heat-dried garlic samples (fermented and unfermented) contained about three times more-Allylcysteine (SAC) than the freeze-dried samples (FD). The current study demonstrates that heat drying and subsequent fermentation of garlic withKCTC21004 can improve its therapeutic effects.

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