## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Bioactive Compounds** & **G** & **EG** & **BG** & **EBG** \\ \hline Total phenolic acids & & & & \\ mg/100 g d.m. & 43.35 \(\pm\) 0.63  & 54.66 \(\pm\) 0.07  & 74.34 \(\pm\) 0.47  & 87.00 \(\pm\) 0.41  \\ \hline Gallic acid & & & & \\ mg/100 g d.m. & 9.29 \(\pm\) 0.10  & 12.14 \(\pm\) 0.01  & 13.01 \(\pm\) 0.04  & 16.42 \(\pm\) 0.12  \\ \hline Chlorogenic acid & & & & \\ mg/100 g d.m. & 6.75 \(\pm\) 0.23  & 9.03 \(\pm\) 0.06  & 21.56 \(\pm\) 0.53  & 25.29 \(\pm\) 0.52  \\ \hline Caffe acid & & & & \\ mg/100 g d.m. & 5.98 \(\pm\) 0.05  & 8.93 \(\pm\) 0.03  & 12.55 \(\pm\) 0.02  & 16.54 \(\pm\) 0.02  \\ \hline P-coumaric acid & & & & \\ mg/100 g d.m. & 20.66 \(\pm\) 0.49  & 23.80 \(\pm\) 0.06  & 26.64 \(\pm\) 0.47  & 28.03 \(\pm\) 0.12  \\ \hline Ferulic acid & & & & \\ mg/100 g d.m. & 0.67 \(\pm\) 0.02  & 0.75 \(\pm\) 0.05  & 0.59 \(\pm\) 0.01  & 0.72 \(\pm\) 0.02  \\ \hline Total flavonoids & & & & \\ mg/100 g d.m. & 37.75 \(\pm\) 0.54  & 43.13 \(\pm\) 0.20  & 57.80 \(\pm\) 0.55  & 68.08 \(\pm\) 0.46  \\ \hline Catechin & & & & \\ mg/100 g d.m. & 9.49 \(\pm\) 0.03  & 9.59 \(\pm\) 0.01  & 9.97 \(\pm\) 0.03  & 10.64 \(\pm\) 0.03  \\ \hline Epicatechin & & & & \\ mg/100 g d.m. & 3.67 \(\pm\) 0.01  & 3.74 \(\pm\) 0.02  & 3.86 \(\pm\) 0.04  & 3.98 \(\pm\) 0.02  \\ \hline Gallate epigallocatechin & & & & \\ mg/100 g d.m. & 4.79 \(\pm\) 0.02  & 5.65 \(\pm\) 0.03  & 3.57 \(\pm\) 0.02  & 3.79 \(\pm\) 0.02  \\ \hline Myricetin & & & \\ mg/100 g d.m. & 3.26 \(\pm\) 0.01  & 3.29 \(\pm\) 0.01  & 3.52 \(\pm\) 0.06  & 3.71 \(\pm\) 0.05  \\ \hline Quercetin & & & & \\ mg/100 g d.m. & 12.88 \(\pm\) 0.53  & 14.86 \(\pm\) 0.24  & 29.22 \(\pm\) 0.58  & 33.85 \(\pm\) 0.03  \\ \hline Kaempfer & & & & \\ mg/100 g d.m. & 3.67 \(\pm\) 0.02  & 6.01 \(\pm\) 0.03  & 7.66 \(\pm\) 0.05  & 12.12 \(\pm\) 0.50  \\ \hline Total polyphenol & & & & \\ content & & & \\ mg GAE/g d.m. & & & & \\ \hline Antioxidant activity & & & \\ \umol TEC/g d.m. & 303.96 \(\pm\) 0.87  & 376.19 \(\pm\) 2.32  & 707.28 \(\pm\) 2.72  & 828.42 \(\pm\) 5.84  \\ \hline \end{tabular}
\end{table} 
Table 2: Content of phenolic compounds and antioxidant activity of white and black, organic and conventional garlic. This study showed a high level of total polyphenic compounds. As shown in Table 2, white garlic was characterised by an average content of these compounds (at the level of 7.06 \(\pm\) 1.41 mg GAE/G d.m. ), while organic garlic (G) contained significantly (\(p<\) 0.05) more total polyphenols (8.08 \(\pm\) 0.14 mg GAE/g d.m.) than conventional garlic EG (6.06 \(\pm\) 0.06 mg GAE/g d.m.). The results obtained are similar to the literature data, according to which the content of total polyphenols in fresh garlic ranges from 3.4 to 10.8 mg GAE/g d.m., averaging 6.5 mg GAE/g d.m. [8]. The use of long-term heat treatment of garlic resulted in a significant increase in the level of phenolic compounds in black garlic (up to 15.44 \(\pm\) 2.55 mg GAE/g d.m. on average), with the highest content of these bioactive compounds in organic black garlic (17.24 \(\pm\) 0.23 mg GAE/g d.m.). The results of our study coincide with those of other authors, who showed a 3 to 10 times higher content of total polyphenic compounds in black garlic than in fresh garlic, depending on the conditions of the aging process of garlic (time, temperature and relative humidity), as well as on the form in which garlic was aging (heads/cloves) [55; 68; 71; 72; 73; 74]. As a result, the increase in the amount of phenolic compounds during long-term (45 days) heat treatment of garlic under conditions of high temperature (70 \({}^{\circ}\)C) and relative humidity (80%) was accompanied by a more than 2.2 times higher antioxidant activity (measured by the ability to deactivate synthetic cation agents ABTS\({}^{\star\bullet}\)) of black garlic compared to that of white garlic. White garlic from organic cultivation showed an approx. 23.76% higher antioxidant activity than garlic from conventional cultivation. A similar relationship was found for black garlic.