A Mini Review on Complete Study of Black Garlic: Extraction Techniques, Anti-Oxidant Properties and Uses

Black garlic is a fermented product obtained by aging fresh garlic under controlled temperature and humidity conditions, typically around 70°C and 90% relative humidity. This process enhances its taste, reduces its pungent odour, and significantly boosts its nutritional and medicinal value. The transformation of unstable sulphur compounds into stable, water-soluble antioxidants like S-allyl cysteine (SAC) increases its therapeutic potential. In this study, black garlic was further fermented using selected lactic acid bacteria (LAB) strains such as Lactobacillus plantarum and Lactobacillus rhamnosus to enhance bioactive compound content. The impact of this fermentation on antioxidant levels, flavour, and functional properties was evaluated. Black garlic extract showed increased levels of polyphenols, flavonoids, and other beneficial metabolites compared to fresh garlic. Antioxidant activity was measured using DPPH, ABTS, and FRAP assays, all confirming significant free radical scavenging capacity. Bioactive compounds such as SAC, 5-HMF, and organosulfur derivatives were found to contribute to anti-inflammatory, anticancer, and antimicrobial properties. The improved nutrient bioavailability and sensory characteristics make black garlic a promising nutraceutical. It may support cardiovascular health, blood sugar control, and oxidative stress reduction. Its high antioxidant content also suggests applications in preventing age-related diseases. This study contributes to understanding how fermentation and processing affect black garlic’s health-promoting potential. The results are relevant for both scientific research and the development of functional organic foods.