Harnessing the antioxidant potential of black garlic: A study on bioactive compounds in 29 Indian garlic genotypes

Black garlic (BG), a functional food with enhanced antioxidant and therapeutic properties, is produced through the controlled aging of fresh garlic under specific thermal and humidity conditions. This study, aimed to evaluate biochemical and antioxidant changes during BG formation in twenty-nine Indian garlic genotypes at 60–80 °C and 80 % relative humidity for up to 60 days,and their biochemical traits were evaluated at 20-day intervals. Key parameters analysed included total phenolic content (mg GAE/100 g FW), total flavonoid content (mg QE/100 g FW), antioxidant capacity - FRAP (ferric reducing antioxidant power), DPPH (2,2-diphenyl-1-picrylhydrazl) assays (μmol Trolox/g FW)], allicin content (mg/100 g), and pyruvic acid levels (μmol/mL). Significant genotypic variability was observed across all traits. Total phenolics and antioxidant activity peaked at day 40 of aging, indicating the optimal point for health-promoting compound accumulation. Flavonoid content continued to increase until day 60, while allicin showed an initial increase followed by a marked decline. Pyruvic acid levels decreased steadily throughout the aging period. Certain genotypes consistently exhibited superior functional properties, suggesting their suitability for commercial BG production. These promising lines also hold potential for use in breeding programs aimed at improving the nutraceutical quality of garlic. The findings offer valuable insights into genotype-specific responses during BG processing and the selection of elite lines for value-added applications.