Study on the ageing method and antioxidant activity of black garlic residues

Garlic residue (GR), a co-product of garlic oil extraction, contains most of the nutrients of raw garlic (RG). Preparation of black garlic residue (BGR) is considered to be an effective method of processing GR. The main objective of this study was to optimise the ageing conditions of GR based on moisture, polyphenol and 5-hydroxymethyl-2-furaldehyde (HMF) levels. In addition, the antioxidant capacity of BGR was also evaluated in vitro and in...