Table 4. The contents of total polyphenol, flavonoid in the milk jam with various contents of black garlic extracts
| Samples1) | Total polyphenol (mg GAE2)/100g) | Total flavonoid (mg QE/100g) |
| Control | 144.74±3.513)e4) | 24.29±1.31d |
| BG7.5 | 192.97±17.18d | 38.72±1.06c |
| BG15.0 | 214.79±10.01c | 40.98±1.74b |
| BG22.5 | 238.37±7.40b | 42.40±0.79b |
| BG30.0 | 263.41±2.34a | 44.81±0.35a |
Control, 0% black garlic extracts; BG7.5, 7.5% black garlic extracts; BG15.0, 15.0% black garlic extracts; BG22.5, 22.5% black garlic extracts; BG30.0, 30.0% black garlic extracts.
GAE, Gallic acid equivalent; QE, Quercetin equivalent.
Values are mean±SD.
Means with different letters in the same column are significantly different by Duncan’s multiple range test (p<0.05).