## 4 Discussion
### Comparison of the Biochemical Properties and Antioxidant Activity of Garlic and BG Extracts
No other significant positive correlations were identified between the content of other amino acids and the total amino acid content. The results of the present study showed that the free amino acid content of the fresh garlic (1843.12 mg/100 g) was significantly higher than that of the garlic aged for 35 days (87.42 mg/100 g). Thus, it was inferred that during the high-temperature aging process, the amino acids were denatured. Consequently, the free amino acid content of the BG was only 4.74%, a loss rate of 99.95%. [PERSON] et al. (2018) conducted a 35-day garlic aging experiment under a temperature of 70 \({}^{\circ}\)C and relative humidity of 90%, discovering that the total amino acid content of the fresh garlic was 1942.18 mg/100 g, whereas that of the BG was 912.64 mg/100 g; the total content of amino acids was 46.99% of that before thegarlic was aged, suggesting a loss of 53.01%. [PERSON] et al. [24] discovered that during the heating process, the content of 17 types of amino acids in garlic was higher on day 5 but substantially lower on day 25 compared with day 0. After day 90 had been reached, the amino acid content decreased even further. However, [PERSON] et al. [25] investigated giant BG, giant fresh garlic, normal BG, and normal fresh garlic and discovered their total free amino acid contents to be 1175.64, 762.91, 1123.62, and 425.93 mg/100 g, respectively. This result of the free amino acid content of BG being greater than that of fresh garlic was different from the finding of the present study, of [PERSON] et al. [23], and of [PERSON] et al. [24]. This considerable difference could have resulted from different garlic varieties, experimental methods, and aging conditions. Regarding antioxidant activity, the present study revealed that the DPPH scavenging capacity, TEAC, and SOD capacity all increased as the aging duration increased. In their literature review, [PERSON] et al. [9] concluded that the DPPH scavenging capacity [13; 27], TAEC [28], and SOD capacity [29] of BG were greater than those of fresh garlic. In the study of [PERSON] et al. [13] on the physical stability and antioxidant properties of BG extract, they found that adding 10% BG extract led to a higher DPPH scavenging capacity than adding 10% fresh garlic extract. [PERSON] et al. [23] also stated in their study on the physical and antioxidant properties of BG undergoing 35-day aging that BG had substantially higher DPPH scavenging capacity than fresh garlic, with the DPPH scavenging capacity of garlic aged for 21 days being 74.48% and that of fresh garlic being 4.65%. [PERSON] et al. [27] found that the BG extracts had antioxidant activity higher than that of the fresh garlic extracts. [PERSON] et al. [26] discovered that the DPPH scavenging capacity of BG extract was stronger than that of fresh garlic. The results from the present study identified DPPH scavenging capacity of BG extract and fresh garlic to be 70.95% and 12.90%, respectively, in agreement with the aforementioned studies and revealing that garlic planted in Taiwan and extracts from BG aged for different durations have favorable DPPH scavenging capacity. Regarding the TEAC, [PERSON] et al. [28] reported in their research on animals with type II diabetes that BG reduced the mass of free radicals by 59.2 umol/g wet weight, which was superior to the 13.3 umol/g wet weight reduction induced by fresh garlic. [PERSON] et al. [23] reported that during a 35-day garlic aging process, the TEAC was between 92.43 and 249.20 mM Trolox equivalent/g and that garlic aged for 21 days exhibited the highest ABTS+ free-radical-scavenging capacity. The present study found that for aging lasting up to 35 days, the TEAC of BG extract was higher than that of fresh garlic extract. Regarding SOD activity,  
Figure 2: Correlation between free amino acid and total amino acid content. [PERSON] et al. [29] conducted short-term fermentation of garlic to increase its antioxidant activity.