Effect of Maillard reaction on nutrients and antioxidant activities of garlic

Changes of nutrients in garllic during Maillard reaction were studied.The results revealed that garllic becomes black garillic and its nutrients changes greatly.After keeping at a constant temperature for 28 d,the moisture content of black garlic was 56.5%,decling compared with the garlic.The reducing sugar content was 214.9 mg/g,total acid content 2.14%,total phenol content 5.4 mg/g,5-HMF content 2729.12 μg/g,increasing compared with garlic,total sugar and protein content increased initially and then decreased.In addition the antioxidant activities of black garlic has greatly improved.Reducing power and scavenging activity of black garlic against OH· is ten times,three times than that of garlic respectively.To some extent,the increasing in antioxidant capacity of black garlic related to the total phenol content and products of Maillard reaction.