Black garlic is made from the fresh kind, submitting it to a controlled temperature (~65 °C) and humidity (>85 °C) for a prolonged period of time. The aim of this study was to assess the differences in the process and in the final product as a result of employing three garlic varieties (Spanish Roja, Chinese Spring and California White), and to check the influence of the storage time on fresh garlic in the quality of the final product by using garlic obtained in two different agricultural seasons, that of the current year (2014) and of the previous one (2013). The results revealed some differences in the parameters analysed during the manufacturing of the black garlic from the three varieties used, and even according to the harvest in question. However, when comparing initial and final values of the samples, a very similar evolution in their acidity, reducing sugars, °Brix, pH, polyphenol content, and antioxidant capacity was noted.
Keywords: acidity; antioxidant capacity; black garlic; polyphenol content; reducing sugars; storage; variety garlic; °Brix.