Table 2.

Constituent amino acid profile of fresh, brown, and black garlic.

Constituent amino acid quantity (mg/g)	Fresh Garlic	Brown Garlic 84 h s	Brown Garlic 96 h s	Black Garlic 144 h s	Black Garlic 192 h s
Aspartic acid	20.77 ± 0.63 a	21.20 ± 3.42 a	19.25 ± 7.78 a	9.81 ± 2.33 b	11.20 ± 2.86 b
Threonine	4.41 ± 0.72 a	3.36 ± 0.30 ab	3.02 ± 1.06 bc	1.91 ± 0.41 c	2.02 ± 0.46 c
Serine	4.53 ± 2.22 a	3.99 ± 0.46 a	3.31 ± 1.38 a	2.39 ± 0.62 a	2.54 ± 0.84 a
Glutamic acid	30.48 ± 5.23 a	38.02 ± 2.76 a	34.31 ± 12.02 a	24.91 ± 3.98 a	25.97 ± 9.88 a
Glycine	2.61 ± 1.69 a	1.31 ± 0.16 a	1.72 ± 0.40 a	1.61 ± 0.87 a	1.68 ± 0.79 a
Alanine	8.05 ± 2.23 a	3.50 ± 0.29 b	4.63 ± 1.25 b	3.30 ± 0.47 b	3.52 ± 0.45 b
Cystine	5.02 ± 6.61 a	10.86 ± 0.55 a	8.57 ± 6.13 a	5.29 ± 3.69 a	5.23 ± 3.92 a
Valine	6.67 ± 1.83 a	6.43 ± 0.22 ab	5.55 ± 1.99 ab	3.59 ± 0.96 b	4.21 ± 0.86 ab
Methionine	1.88 ± 0.67 a	1.54 ± 0.18 ab	1.63 ± 0.28 ab	0.98 ± 0.31 b	1.11 ± 0.35 ab
Isoleucine	3.38 ± 1.17 a	1.76 ± 0.25 b	1.51 ± 0.23 b	1.17 ± 0.29 b	1.18 ± 0.29 b
Leucine	6.72 ± 1.68 a	2.82 ± 1.07 b	2.09 ± 0.52 b	1.58 ± 0.42 b	1.62 ± 0.47 b
Tyrosine	4.66 ± 2.20 a	2.64 ± 0.51 a	3.44 ± 0.68 a	2.60 ± 0.91 a	2.80 ± 0.76 a
Phenylalanine	7.95 ± 0.73 a	7.43 ± 0.86 a	7.91 ± 1.11 a	5.87 ± 0.99 a	6.00 ± 1.04 a
Lysine	9.77 ± 2.08 ab	10.67 ± 1.39 ab	11.17 ± 2.32 a	7.12 ± 0.89 b	6.98 ± 1.14 b
Ammonia	8.17 ± 2.31	6.34 ± 0.09	7.16 ± 1.05	4.83 ± 0.58	5.30 ± 0.75
Histidine	4.24 ± 0.50 a	2.67 ± 0.40 b	2.87 ± 0.61 b	1.54 ± 0.27 c	1.49 ± 0.33 c
Arginine	63.13 ± 10.20 bc	80.73 ± 15.24 ab	89.050 ± 17.92 a	48.32 ± 8.73 c	46.39 ± 6.83 c
Proline	9.45 ± 2.91 a	8.29 ± 0.93 a	8.34 ± 3.72 a	7.09 ± 1.10 a	6.80 ± 1.09 a
Total amino acid	197.08 ± 20.04 a	207.23 ± 24.36 a	205.04 ± 54.76 a	129.11 ± 17.57 b	130.76 ± 28.22 b

All values represent means ± SD of three replications. The different letters indicate significant differences between the means according to Duncan's multiple range test (DMRT) at P = 0.05.