By analyzing the compositions of black garlics before and after fermentation, it was found that the contents of reducing sugar, glucose, total sulfurs, total phenols and total acids were higher than those in fresh garlic, while the contents of fat, crude fiber and vitamin C were lower. The contents of mineral elements (Na, Ca, Fe, Mg, Zn and P) in black garlics had no significant change compared with those in fresh garlic. The protein content of the single-clove black garlic was significantly higher than that of the fresh garlic, while the protein content of the multiple-clove black garlic had no significant difference compared with that of the fresh garlic. The contents of total sulfurs and vitamin C in the single-clove black garlic were significantly higher than those in the multiple-clove black garlic, and the contents of total acids and multiple mineral elements in the multiple-clove black garlic were significantly higher than those in the single-clove black garlic. After analyzing the changes of hydrolyzed amino acids contents before and after fermentation, it was found that the contents of most types of hydrolyzed amino acids and the total amount of 17 types of hydrolyzed amino acids in black garlic were significantly higher than those in fresh garlic. Compared with the multiple-clove black garlic, there was no significant difference in the total amount of 17 types of hydrolyzed amino acids in the single-clove black garlic. Although the contents of most types of hydrolyzed amino acids were quite different, the types of the hydrolyzed amino acids with higher content and lower content were similar. In vitro experiments proved that the total antioxidant capacities and free radical (ABTS and DPPH) scavenging capacities of water extract and alcohol extract in black garlics were significantly higher than those in fresh garlic. There was no significant difference in the antioxidant capacity between the single-clove and the multiple-clove black garlic.
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