ArticleCurrent developments in nutrition2026
Effects of Drying Duration on the Bioactive Profile of Black Garlic and Its Utilization in Functional Herbal Tea.
Article in Current developments in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Background: The increasing demand for functional foods has stimulated interest in black garlic (BG), a thermally processed garlic product known for its antioxidant potential. Objectives: This study aimed to evaluate the effect of drying duration on the physicochemical properties and bioactive stability of BG powder and its application in herbal tea formulations. Methods: Single- and multi-clove BG samples were dried at 80°C for durations between 5 and 20 h and analyzed for moisture, ash, total phenolic content, total flavonoid content, and antioxidant activity using the 2,2-diphenyl-1-picrylhydrazyl assay. Results: Drying duration significantly affected all parameters, with single-clove BG dried for 5 h showing optimal quality and the strongest antioxidant activity. This powder was further applied to herbal tea formulations containing roselle and ginger. The formulation ratio of 2:3:2 produced the highest antioxidant activity. Conclusions: These results emphasize the importance of controlled drying to preserve BG bioactivity and support its use in antioxidant-rich herbal beverages.
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