. 2020 Jul 9;8(8):4534–4545. doi: 10.1002/fsn3.1762

TABLE 4.

Physiochemical and chemical properties of fresh garlic and black garlic

Samples	G1		G2		G3		G4		G5		G6
Samples	Fresh	Black	Fresh	Black	Fresh	Black	Fresh	Black	Fresh	Black	Fresh	Black
Physiochemical properties
Moisture content	57.54 ± 0.45^b	32.41 ± 2.87^c	60.48 ± 0.89^c	25.96 ± 1.40^ab	58.62 ± 0.43^c	24.56 ± 1.91^a	55.86 ± 0.32^a	25.80 ± 0.85^a	55.52 ± 0.36^a	30.63 ± 0.62^b	56.36 ± 0.16^ab	53.12 ± 2.32^c
pH	6.49 ± 0.02^e	3.79 ± 0.03^c	6.38 ± 0.01^c	3.63 ± 0.01^b	6.27 ± 0.00^a	3.80 ± 0.02^c	6.39 ± 0.01^b	3.53 ± 0.02^a	6.55 ± 0.03^c	4.04 ± 0.02^d	6.32 ± 0.02^ab	3.68 ± 0.01^b
OD420	0.21 ± 0.00^a	5.22 ± 0.22^bc	0.23 ± 0.02^a	6.55 ± 0.48^bc	0.23 ± 0.06^a	8.25 ± 0.96^c	0.24 ± 0.00^a	6.05 ± 0.42^bc	0.25 ± 0.00^a	6.52 ± 0.03^ab	0.33 ± 0.01^b	3.64 ± 0.28^a
Chemical properties
Thiosulfinate	12.62 ± 0.71^c	3.19 ± 0.20^a	9.53 ± 0.62^b	2.74 ± 1.06^a	16.70 ± 0.57^d	3.10 ± 0.70^a	11.62 ± 0.01^c	2.40 ± 0.24^a	9.44 ± 0.05^b	3.650.24^a	9.23 ± 0.06^b	2.860.69^a
Total phenolic	0.59 ± 0.05^a	5.32 ± 0.58^c	0.60 ± 0.02^a	4.58 ± 0.22^b	0.46 ± 0.04^a	6.32 ± 0.23^d	0.53 ± 0.04^a	6.26 ± 0.12^d	0.85 ± 0.01^a	6.69 ± 0.15^d	0.22 ± 0.02^a	5.58 ± 0.40^c
Total flavonoid	0.30 ± 0.09^a	0.79 ± 0.09^c	0.27 ± 0.02^a	1.04 ± 0.07^d	0.35 ± 0.09^a	1.12 ± 0.13^de	0.28 ± 0.06^a	1.30 ± 0.08^e	0.14 ± 0.01^a	0.57 ± 0.04^b	0.34 ± 0.03^a	0.97 ± 0.10^cd
DPPH scavenging activity	16.07 ± 0.10^ab	91.52 ± 3.69^de	15.83 ± 0.07^ab	87.12 ± 2.09^cd	9.28 ± 0.19^a	95.49 ± 1.21^e	16.22 ± 1.73^ab	94.59 ± 2.20^de	19.95 ± 4.21^b	90.62 ± 0.27^cd	12.17 ± 0.06^a	83.12 ± 4.93^c

Values are mean ± SD. Values followed by different letter in the same row are significantly different (p < .05) by Tukey's honesty significant difference test.

Abbreviation: DPPH, 2,2‐diphenyl‐1‐picrylhydrazyl.