Product Name:Black Garlic Extract
Botanic Source:Allium sativum L.
CAS No:21392-57-4
Other Name:Aged Black Garlic Extract; Umeken Black Garlic Extract; Fermented Black Garlic Extract Powder;
Samsung Black Garlic Extract; Korea Black Garlic Extract
Assay:Polyphenols, S-Allyl-L-Cysteine (SAC)
Specifications: 1%~3% Polyphenols; 1% S-Allyl-L-Cysteine (SAC)
Colour: Brown powder with characteristic odor and taste
GMO Status:GMO Free
Solubility:Soluble in water
Packing: in 25kgs fiber drums
Storage:Keep container unopened in cool, dry place,Keep away from strong light
Shelf Life:24 months from date of production
Introduction
Black garlic extract (BGE) is a highly processed form of garlic, derived from natural garlic (Allium sativum L.) through a controlled aging process at high temperatures (60–90°C) and high humidity (70–90%) for 2–40 days . This transformation, known as the Maillard reaction and caramelization, results in a dark, soft, and sweet-tasting product with a unique umami flavor profile. Unlike fresh garlic, black garlic is free of the characteristic odor of allicin, making it a versatile ingredient in both culinary and functional food applications . BGE is widely recognized for its rich phytochemical composition, including amino acids, peptides, sulfur-containing compounds, phenolic compounds, and organic acids, which contribute to its potent antioxidant and health-promoting properties .
Phytochemical Composition and Antioxidant Activity
BGE is a rich source of bioactive compounds, including amino acids such as arginine, phenylalanine, valine, and S-allyl-L-cysteine (SAC), as well as di- and tripeptides, organic acids, and phenolic compounds . The study by Santos et al. (2024) identified twenty compounds in BGE, with a total phenolic content of 13.91 mg GAE/g, which is significantly higher than that of fresh garlic (4.65%) . This enhanced phenolic content is attributed to the high-temperature processing, which damages cell walls and releases these compounds. Additionally, BGE contains amino acids and peptides, particularly those containing cysteine units, which are known for their strong antioxidant properties . The antioxidant activity of BGE is further supported by its ability to scavenge free radicals and reduce oxidative stress, making it a valuable natural antioxidant for food preservation .
Application in Food Products: Enhancing Shelf Life and Quality
One of the most promising applications of BGE is in the food industry, particularly in meat products such as burgers. The study by Santos et al. (2024) demonstrated that the addition of BGE to burger formulations significantly improved their antioxidant capacity and shelf life without compromising their organoleptic properties . The research found that BGE affected the pH and color parameters of burgers, with a noticeable decrease in redness (a*) and an increase in yellowness (b*) values, which are typical changes observed during storage . However, the addition of BGE did not significantly affect the water activity (a_w) of the burgers, indicating its stability under various conditions . These findings suggest that BGE can be effectively used as a natural antioxidant to extend the shelf life of meat products while maintaining their sensory and nutritional qualities .
Health Benefits and Functional Properties
Beyond its antioxidant properties, BGE offers a range of health benefits, including cardioprotective, anti-inflammatory, and antimicrobial effects. The sulfur-containing compounds in BGE, such as SAC, have been shown to inhibit the growth of harmful bacteria, including Salmonella and Helicobacter pylori, and may help prevent gastric ulcers and gastritis . Additionally, BGE has been found to reduce blood pressure, improve coronary perfusion, and enhance lipid profiles, making it beneficial for cardiovascular health . The presence of polyphenols in BGE also contributes to its anti-oxidative and anti-inflammatory effects, which may help in the prevention and management of chronic diseases such as Alzheimer’s and cancer .
Product Specifications and Quality Assurance
Black garlic extract is typically available in powder form, with a fine texture and a neutral odor. The allicin content in BGE can range from 1% to 80%, depending on the extraction method and processing conditions . The extract ratio, which refers to the concentration of active compounds in the final product, is usually between 4:1 and 20:1 . To ensure the quality and purity of BGE, it is often tested using high-performance liquid chromatography (HPLC) and other analytical methods to determine the levels of key compounds such as allicin, alliin, and total phenolic content . Additionally, BGE is produced under Good Manufacturing Practices (GMP) and ISO 9001:2008 certified conditions to ensure consistency and safety .
Conclusion
Black garlic extract is a versatile and valuable natural antioxidant with a wide range of applications in the food and health industries. Its rich phytochemical composition, including amino acids, peptides, phenolic compounds, and sulfur-containing derivatives, contributes to its potent antioxidant and health-promoting properties. The addition of BGE to food products such as burgers can enhance their shelf life and maintain their sensory qualities while providing consumers with a healthier and more natural alternative to synthetic antioxidants . As consumer demand for natural and functional foods continues to grow, BGE is poised to become an essential ingredient in the development of high-quality, nutritious, and safe food products.
