Changes in the content of fat- and water-soluble vitamins in black garlic at the different thermal processing steps

The purpose of this study was to measure the content of fat- and water-soluble vitamins in garlic and to assess the influence of thermal processes on garlic. The total water-soluble vitamin content increased by about 1.15–1.92 times in black garlic than that in fresh garlic. The total water-soluble vitamin content of the BG4 (70°C and 60% RH for 60 h) sample was significantly higher than that of any other sample (p<0.05). In general, the total fat-soluble vitamin content decreased with each successive thermal processing step. The total fat-soluble vitamin content of the raw garlic cloves (FG) sample was significantly higher than that of any other sample (p<0.05).