The objectives of this study was to compare the physicochemical properties and antioxidant activities of raw, microwave-treated, steam-treated and high temperature and pressure-treated garlic. The hardness and strength of microwave-treated and steam-treated garlic decreased compared to raw garlic. The hardness and softness increased but strength decreased in dried garlic-treated at 60oC for 48 hr. The reducing sugar content of raw garlic was 0.041 g/100 g, and reducing sugar content of high temperature and pressure-treated garlic increased temperature. Total polyphenol content of microwave-treated and steam-treated decreased compared to raw garlic, while that of high temperature and pressure-treated increased with increasing temperature. IC50 value of the electron donating ability of raw garlic was 3.07 mg/mL, and the highest IC50 value was 2.16 mg/mL for microwave-treated garlic at the 4 min. The ABTS radical scavenging activity of raw garlic was 40.94 mg AEAC/mL, and the highest AEAC value was 76.51 mg AEAC/mL with high temperature and pressure-treated garlic at 150oC at the 2 hr.

Keywords: garlic, heat treatment, microwave, steaming, physicochemical properties, antioxidant activity