## 4 Discussion
### Comparison of the Biochemical Properties and Antioxidant Activity of Garlic and BG Extracts
They discovered that after placing fresh garlic in an environment of temperature 60-70 \({}^{\circ}\)C and relative humidity 85%-95% for 40 days, the SOD activity and scavenging capacity against hydrogen peroxide were 10 times higher than those of fresh garlic extract. In their antioxidant research on animals with type II diabetes, [PERSON] et al. [28] discovered that the SOD activity of BG was three to nine times higher than that of fresh garlic. The results of the present study revealed that the SOD activity of the garlic aged for 35 days was 63.51 U/mg protein, 1.3 times that of the fresh garlic (48.14 U/mg protein). Therefore, the BG indeed exhibited stronger SOD activity. To analyze the relationship between total phenol content and different antioxidant activity indices, regression analysis was performed in this study, with the total phenol content represented as X and the antioxidant activity indices (DPPH scavenging capacity, TEAC, or SOD) represented as Y. The following correlation formulas were obtained: Y = 4.99X \(-\) 6.00, r\({}^{2}\) = 0.85; Y = 3.61X + 4.58, r\({}^{2}\) = 0.83; and Y = 1.10X + 46.31, r\({}^{2}\) = 0.53, respectively (Figure 3). Positive linear correlations were thus discovered between the total phenol content and those antioxidant activity indices. These findings are in agreement with those of [PERSON] et al. [15; 17; 18] for shallots and for BG aged at different temperatures. Regression analysis was also performed with DPPH scavenging capacity represented as X and antioxidant activity indices (IC\({}_{50}\), TEAC, or SOD activity) represented as Y; the results were Y = \(-\) 0.04X + 3.34, r\({}^{2}\) = 0.95; Y = 0.73X + 8.79, r\({}^{2}\) = 0.98; and Y = 0.25X + 44.97, r\({}^{2}\) = 0.99, respectively (Figure 4). Subsequently, TEAC and SOD activity were used as X and Y, respectively, and the regression analysis result was Y = 0.34X + 42.16, r\({}^{2}\) = 0.97 (Figure 5). Therefore, the tests for measuring antioxidant capacity applied in this study--namely DPPH scavenging capacity, TEAC, and SOD activity--were positively correlated and could serve as favorable antioxidant activity indices in BG experiments. This study also demonstrated that the antioxidant activity indices of the BG were all superior to those of the fresh garlic extract, in agreement with the results of [PERSON] et al. [15; 17; 18] on BG aged at different temperatures. Figure 3: Correlation between DPPH scavenging capability (%), TEAC (mmol/L) and SOD (U/mg protein) and between total phenolic content (mg GAE/g). Each test was performed in triplicate, and results are expressed as the average of three measurements \(\pm\) standard deviation. The scale of error bar is too small to be visible. Comparison of the Biochemical Properties and Bacteriostatic Capacity of Fresh Garlic Agrlic Aged for Different Durations  
Allicin content gives garlic favorable bacteriostatic capacity [30]. Various studies have discovered that allicin exerts an antibacterial effect against _S. aureus_, _B. subtilis_, _E. coli_ and _P. Figure 4: Correlation between TEAC (mmol/L) and SOD (U/mg protein) and between DPPH scavenging capability (%). Each test was performed in triplicate, and results are expressed as the average of three measurements \(\pm\) standard deviation. The scale of error bar is too small to be visible. Figure 5: Correlation between TEAC (mmol/L) and SOD (U/mg protein). Each test was performed in triplicate, and results are expressed as the average of three measurements \(\pm\) standard deviation. The scale of error bar is too small to be visible. aeruginosa_[22; 31; 32]. In the present study, HPLC was used to measure the allicin content of garlic, finding that the allicin content of the fresh garlic was 2.68 ug/mL, whereas that of the aged garlic decreased with increasing aging duration. No allicin was detected in the garlic aged for 25-35 days (Table 1). The results presented in Table 3 reveal that fresh and aged garlic (including BG aged for various durations) extracts exhibited bacteriostatic capacity against _B. subtilis_, _S.