Table 2. Changes in total phenolics and flavonoid contents according to the aging period of black garlic from ‘Hongsan’ and ‘Namdo’ varieties

Species of garlic	Aging days	Total phenolic compound (GAE mg/g)	Flavonoid (QE mg/100 g)
‘Hongsan’	0	3.66±0.01¹⁾^a²⁾	1.62±0.48^a
	2	3.68±0.01^a	2.73±0.27^a
	4	3.76±0.04^b	7.17±0.25^b
	6	3.85±0.02^c	8.29±1.72^b
	8	3.92±0.02^d	8.29±0.83^b
	10	3.98±0.01^e	10.98±0.73^c
	12	4.87±0.02^f	14.00±0.82^d
‘Namdo’	0	3.65±0.05^a	3.05±0.48^a
	2	3.76±0.04^b	7.17±0.73^b*³⁾
	4	3.83±0.04^c	9.87±0.27^b**
	6	4.24±0.01^d**	13.68±1.45^c*
	8	5.17±0.01^e**	16.54±2.44^c*
	10	5.18±0.01^e**	22.73±2.42^d**
	12	6.53±0.02^f**	34.16±1.98^e**

All data are showed as mean±SD (n=3).
Different lower case letters indicate the significant differences between aging dates by Duncan’s multiple range test p<0.05.
Marks indicate the significant differences between same aging days by Student’s t-test ^*p<0.05 and ^**p<0.01.