State of R&D on the Production and Potential

Applications of Ilocos Norte Black Garlic

in the Philippines

SHIRLEY C. AGRUPIS, Ph.D.Professor/Researcher

MMSU

GARLIC PRODUCTION

IN THEPHILIPPINES(2,743 HA)

GARLIC PRODUCTION IN THEILOCOS NORTE

Garlic Production/AreaNATIONAL : 10,490MT/2,743 ha

ILOCOS NORTE: 6,769 /1,876 ha

ORIGIN OF BLACK GARLIC

, December 5, 2016

- Exact origin is unknown and controversial

BLACK GARLIC IN ILOCOS NORTE

20092015

2017

- Aged white garlic in perfect mix of heat and humidity.

Change of color of black garlic during the aging period. (Choi, I.S. et. al., 2014)

What is Black Garlic?

Maillard Reaction

decomposition, acid reduction,

hydrolysis, synthesis and

caramelization

Allicin

(Reference: nccih.nih.gov)

Maillard Reaction

https://nccih.nih.gov/

White Garlic vs Black Garlic?

(http://www.organicblackgarlic.sg/history.htmlPROPERTIES

Pungent odor

Strong Flavor

Sweety and chewey

Free amino acid

Antioxidant

Nutrients

Minerals

Storage

NO

NO

YES

1.5x Higher

17x Higher

Higher

Higher

6-18 mos

YES

YES

NO

YES

YES

YES

YES

3-6mos

http://www.organicblackgarlic.sg/history.html

NUTRIENTS BLACK GARLIC WHITE GARLIC

Water 33.6g 58.6g

Protein 14.2g 6.4g

Fat 0.3g 0.5g

Carbohydrate 39.8g 1.0g

Food Fibre 9.8g 2.1g

Ash 2.28g 1.5g

Sodium 93.2mg 17.0mg

Vitamin B 0.02mg 0.7mg

Calories 219kcal 149kcal

Cholesterol 0 0

Nutrition fact of black vs white garlic for every 100 g

(nccih.nih.gov)

https://nccih.nih.gov/

MINERALS BLACK GARLICWHITE

GARLIC

Sodium (Na) 36mg 17.0mg

Potassium(K) 930mg 401.0mg

Magnesium(Mg

)52mg 25.0mg

Calcium (Ca) 13mg 181.0mg

Iron (Fe) 2.1mg 1.7mg

Zinc (Zn) 1.4mg 1.2mg

Mineral content of black vs white garlic

for every 100 g

(nccih.nih.gov)

https://nccih.nih.gov/

ESSENTIAL

AMINO

ACIDS

BLACK

GARLIC

WHITE

GARLIC

Isoleucine 371mg 217mg

Leucine 779mg 308mg

Lysine 385mg 273mg

Methionine 210mg 76mg

Histidine 287mg 113mg

Phenylalani

ne461mg 183mg

Tryptophan 102mg 66mg

Valine 610mg 291mg

NON-

ESSENTIAL

AMINO

ACIDS

BLACK

GARLIC

WHITE

GARLIC

Arginine 558mg 634mg

Alanine 714mg 132mg

Asparagine 1020mg 489mg

Glutamine 2327mg 805mg

Glysine 697mg 200mg

Proline 544mg 100mg

Serine 458mg 190mg

Tyrosine 292mg 81mg

Cysteine 223mg 65mg

Amino Acid content of black vs white garlic/100 g

(nccih.nih.gov)

https://nccih.nih.gov/

Medicinal

Claims AtherosclerosisHigh cholesterol

Heart attack

Coronary heart disease

Hypertension

Anticancer

High blood pressure

(nccih.nih.gov)

• Higher medicinal and

nutritional value than white

garlic.

https://nccih.nih.gov/

“What does it takes to

produce black garlic and why

cant we do it in Ilocos Norte,

the supposed GARLIC

CAPITAL of the

Philippines?”.

The

Challenge:

Constant

high

temperature,

high

humidity

30-40 days

aging time

Maillard and

Browning

Reaction

PRODUCTION AND CHARACTERIZATION OF ILOCOSNORTE BLACK GARLIC

JAPAN’

s

MMSU’s

PHYTOCHEMICAL SCREENING OF ILOCOS NORTE (IN) BLACK GARLIC*Chemical

Constituents

Original Ilocos

White Garlic

Aging Period, Number of Days

10 20 30

Cardiac Glycosides - + + +

Carbohydrates + + + +Alkaloids + + + +

Coumarins + + + +

Fats - - - +

Fixed Oils + + + +

Volatile Oils + + + +

Flavonoids + + + +

Glycosides - - - -

Phenols - + + +

Proteins + + + +Quinones - + + +

Sulfur + + + ++Saponins + + + +

Steroids + + + +

Tannins + + + +

Terpenoids - + + +

Triterpenoids - - - -Legend: (+) = present; (-) = absent; * Conducted in UP Manila , College of Medicine, Biochemistry Department, February 2016.

TOTAL PHENOLIC, FLAVONOID, ALKALOID CONTENT OF IN BLACK GARLIC

Analysis done at UP Manila , College of Medicine, Biochemistry Department, February 2016.

ParametersAging Period, number of days

10 20 30

Total Phenolic Content (GA)/g9.217 43.723 135.901

Total Flavonoid content

(QE)/g 0.480 1.066 2.738

Total Alkaloid content (RE)/g4.520 12.870 40.656

PROPERTIES WG* 10 DAYS BG* 20 DAYS BG 30 DAYS BG

pH 6.44 4.62 4.08 3.78

Ash g/100g

sample0.8 0.5 0.9 0.8

LEGEND : *WG-White garlic; * BG-Black Garlic;

+ Present

PHYSICAL CHARACTERIZATION OF IN BLACK GARLIC

CHEMICAL CHARACTERIZATION OF IN BLACK GARLIC

• Twenty-eight compounds were found common to Ilocos White and

Native Garlic variety

• Eight are possibly unique to Ilocos White and four to the Native

variety.

• The metabolites include organosulfur compounds, biosynthetic

precursors, and small peptides. Ilocos White

• Ilocos Norte white garlic has higher toxicity than native garlic against

colon cancer line, HCT116

Phytochemical BG MMSU BG JAPAN

Alkaloids + +

Flavonoid - -

Phenol + +

Tannins + +

Steroids + +

Terpenoids + +

Saponins - -

Anthraquinones - -

Protein + +

Carbohydrates + +

Cardiac glycoside + +

PHYTOCHEMICAL COMPARISON: JAPAN BG VS IN BLACK GARLIC

INHIBITION OF MICROBIAL GROWTH BY IN BLACK GARLIC

TreatmentInhibition zone, mm

Staphyloccocus

epidermidis

Pseudomonas

aeruginosa

Propionibacterium acne

Pure WGE 17.44b 15.55b 10.33bc

Pure 20d BGE 14.33c 16.55ab 11.67b

Pure 30d BGE 16.78b 11.55b 9.33bc

Clindamycin (+) 21.33a 17.33a 21.67a

CV, % 39.31 23.05 12.00

Level of

significance

** * **Legend: ** highly significant at 1%; * significant at 5%

INHIBITION OF CANCER CELL LINE GROWTH BY IN BLACK GARLIC (BG)

*Treatments are not significantly different at α=0.05.

Fig. 1. Cytotoxicity of INBG against colon cancer line, HCT 116

Production Cost:Without depreciation cost of machine :PhP 8.50.00/bulb

With depreciation cost of machine:PhP 11.00/bulb

Market Price in JapanPhP 300/bulb

IN BLACK GARLIC PRODUCTION COST

BG GARLIC PRODUCT DEVELOPMENT

Other countries’BLACK GARLIC

MMSU’s BLACK GARLIC

• Food products development

• Anti-microbial studies

• Anti-cancer studiesstudies with UP College of

Medicine, BiochemistryDept

• Chemotaxonomy across garlic variety

• Process optimization for Black garlic production

ON-GOING R & D ON INBLACK GARLIC

WHAT COULD BE BETTER THAN

BLACK GARLIC?

IN BLACK GARLIC FROM 2017 ONWARD…..

University of Manila, College of Medicine,

Biochemistry Department- Dr. Franc Heralde and

Team

Mr. Kimio Takarada and Team

Takara Inc, Japan

State of R&D on the Production and Potential

Applications of Ilocos Norte Black Garlic

in the Philippines

For more information:SHIRLEY C. AGRUPIS, Ph.D.

Email: shirleyagrupis@yahoo.com

+63-927-694-8330

mailto:shirleyagrupis@yahoo.com