Black Garlic (Allium sativum L.) Ethanol Extract: Total Phenolic Content and Antioxidant Activity Test Determination Using the Soxhletation Method

Abstract

A plant that is commonly used in the food and health industries is garlic (Allium sativum L.). One powerful antioxidant found in garlic is called allicin. The garlic used in this study was heated to 70°C in order to produce black garlic. Determining the phenolic content overall and the antioxidant activity of the Black Garlic ethanol extract are the goals of this investigation. The Folin Ciocalteu method was used to calculate the total phenolic content, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method was used to test for antioxidant activity, and the soxhletation method was used to extract black garlic. The findings indicated that the ethanol extract of black garlic had an overall phenolic content of 8.96% and an IC50 value of 4.7527 µg/mL (extremely strong antioxidant) for its antioxidant activity.