Citric acid-induced aging: Enhancing antioxidant potential and modifying properties in garlic over 21 days

• Citric acid aging alters pH and color properties in garlic significantly. • Garlic aged for 21 days in 0.5 % citric acid showed maximum antioxidant activity. • Novel aging process enhances antioxidant potential of garlic through citric acid. • ABTS, DPPH, FRAP assays confirm antioxidant boost in aged garlic samples. • Antimicrobial activity of ethyl acetate fraction was highest among other fractions. • Findings advance the use of garlic in functional foods and nutraceutical applications. This study investigates the enhancement of antioxidant activity in garlic through a novel aging process involving immersion in a 0.5 % citric acid solution for 21 days. The study demonstrates the successful generation of aged garlic with significant antioxidant potential following this aging method. It was determined that garlic aged 21 days in the citric acid solution exhibited the highest levels of antioxidant activity among the tested samples by applying the ABTS, DPPH, and FRAP assay. Additionally, the study highlights the impact of acid content on the pH and color of the aged garlic, indicating alterations in these properties due to the aging process. Antioxidant and antimicrobial activities were observed in all solvent fractions of the aged garlic, in the order ethyl acetate (EA) > n -butanol (NBA) > petroleum ether (PE) > distilled water (DIW). The diameter of inhibition zones (DIZ) and the amount of aged garlic extract were found to be directly correlated by the antimicrobial study. The presence of sulfur compounds, flavonoids, and phenolics was shown by GC–MS and UHPLC-QTOF-HRMS studies of the EA fraction, which may have contributed to the increased bioactivities. These findings contribute to the understanding of methods to enhance the antioxidant properties of garlic, with potential implications for its utilization in functional foods and nutraceuticals.