Related Experiment Video
Updated: Mar 21, 2026
Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique
Published on: May 26, 2023
Effects of Drying Duration on the Bioactive Profile of Black Garlic and Its Utilization in Functional Herbal Tea
Efri Mardawati1, Keisha Effia Putri1, Jihan Ardhanariswari1
1Department of Agro-Industrial Technology, Faculty of Ago-Industrial Technology, Universitas Padjadjaran, Jatinangor, West Java, Indonesia.
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.
