A Comparison On Total Phenolic Content Of Single- And Multi-Clove Black Garlic Extracted By Ethanol And Distilled Water

Abstract

The increasing exposure to free radicals in modern lifestyles has intensified the demand for functional foods rich in antioxidants, such as black garlic, which undergoes a significant increase in phenolic compounds during fermentation. Differences in garlic type and solvent polarity may influence the efficiency of phenolic extraction, yet comparative studies using 70% ethanol and distilled water on single-clove and multi-clove black garlic remain limited. This study aims to evaluate the effects of solvent type and garlic variety on extract characteristics, yield, residual solvent content, and total phenolic content (TPC). Extraction was performed using maceration, followed by TPC analysis with the Folin–Ciocalteu method. The results showed that ethanol extracts exhibited a darker and more viscous appearance, while distilled water produced lighter and more dilute extracts with higher yields. Distilled water generated yields of 40.50% for single-clove black garlic and 58.50% for multi-clove black garlic, surpassing those obtained with ethanol. All samples had residual solvent levels within acceptable limits. TPC values ranged from 4.641 to 4.770 mg GAE/g, and statistical analysis indicated no significant differences between solvents, garlic types, or their interaction. These findings suggest that both solvents are comparably effective, allowing solvent selection to be based on practical considerations such as cost, safety, and sustainability.