Antioxidant Activity of Single Black Garlic (Allium sativum L.) Ethanol Extract and Its Potential for Oral and Dental Health

Abstract

Allium sativum L., or fermented single garlic, is an garlic that is heated for 14 days at 70°C with a humidity of 70–80% to turn it black. In this study, the total phenolic content and antioxidant activity of an ethanol extract from a single black garlic (Allium sativum L) are to be determined. Maceration is used to extract a single black garlic (Allium sativum L), and the folin-ciocalteau method is used to measure total phenolics. Using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) technique, antioxidants were evaluated. The results of the study demonstrate that the ethanol extract of a single black garlic (Allium sativum L) has a total phenolic content of 62,45% ± 0,2886 and that the extract's antioxidant activity has an IC50 value of 10.4156 μg/mL (very strong antioxidant). The high phenolic content and antioxidant activity which is classified as very strong indicate that single black garlic ethanol extract has potential for oral and dental health.