## 3 Results and Discussion
Under the influence of heat treatment, both in conventional (BG) and organic (BGEcol) garlic, \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Bioactive Compounds** & **GR** & **GREcol** & **BG** & **BGEcol** \\ \hline Antioxidant activity & & & & \\ \(\upmu\)mol TEAC/g d.m. & & & & \\ \hline Total polyphenol content & & & & \\ mg GAE/g d.m. & & & & \\ \hline Total phenolic acids & & & & \\ mg/100 g d.m. & & & & \\ \hline Gallic acid & & & & \\ mg/100 g d.m. & & & & \\ \hline Chlorogenic acid & & & & \\ mg/100 g d.m. & & & & \\ \hline Caffe acid & & & & \\ mg/100 g d.m. & & & & \\ \hline P-coumaric acid & & & & \\ mg/100 g d.m. & & & & \\ \hline Ferulic acid & & & & \\ mg/100 g d.m. & & & & \\ \hline Total flavonoids & & & & \\ mg/100 g d.m. & & & & \\ \hline Catechin & & & & \\ mg/100 g d.m. & & & & \\ \hline Epicatech & & & & \\ mg/100 g d.m. & & & & \\ \hline Gallate epigallocatechin & & & & \\ mg/100 g d.m. & & & & \\ \hline Myricetin & & & & \\ mg/100 g d.m. & & & & \\ \hline Quercetin & & & & \\ mg/100 g d.m. & & & & \\ \hline Kaempfer & & & & \\ mg/100 g d.m. & & & & \\ \hline \hline \end{tabular} The measurements were repeated three (flavonoids) or six times (antioxidant activity and total polyphenol content), and all values are means \(\pm\) standard deviation. \({}^{\text{a}\text{d}}\)—means followed by different letters in the same line are significantly different (\(p<0.05\)). GR—raw conventional garlic; GREcol—raw organic garlic; BG—conventional black garlic; BGEcol—organic black garlic.  
\end{table} 
Table 2: Content of total polyphenols, selected phenolic compounds (phenolic acids and flavonoids) and antioxidant activity of fresh and black garlic from conventional and organic cultivation. the content of phenolic acids increased by approximately 42% and 51%, achieving the highest content of these components in BGEcol (75.50 \(\pm\) 0.57 mg/100 g d.m.). The existing research by other authors showed a similar tendency of changes in the content of these compounds under the influence of the aging processes of garlic [36; 43]. [PERSON] et al. [45] showed an approximate 4.6-7.8-fold increase in the content of phenolic acids as a result of the applied heat treatment, while concluding that the main phenolic acids in black garlic at different stages of heat treatment were derivatives of hydroxycinnamic acid, which has also been confirmed in our own research. Both in BG and BGEcol garlic, cinnamic acid derivatives constituted about 80% of the determined phenolic acids, while in BGEcol the content of hydroxycinnamic acids was 61.08 mg/100 g and was approx. 17.59 mg/100 g d.m. higher than in BG (43.49 mg/100 g). The increase in the content of phenolic acids during the heat treatment of garlic is attributed to their high stability and easier release as compared with other substances with a phenolic structure [45; 74; 75; 76; 77]. According to other authors, the differentiation in the share of individual phenolic acids at different stages of heat treatment most likely results from different mechanisms of their synthesis and metabolism during fermentation processes [45]. The tested garlic samples were also characterized by a differentiated (\(p<\)0.05) content of flavonoids. The average content of these compounds in fresh garlic was 42.16 \(\pm\) 7.82 mg/100 g d.m., while the content of flavonoids in fresh organic garlic was significantly higher (49.29 \(\pm\) 0.04 mg/100 g d.m.) than in conventional garlic (35.02 \(\pm\) 0.06 mg/100 g d.m.). Under the influence of garlic fermentation processes, the content of flavonoids increased, reaching an average of 58.42 \(\pm\) 5.38 mg/100 g d.m. in black garlic, with the highest content of these bioactive compounds again recorded for BGEcol (63.32 \(\pm\) 0.55 mg/100 g d.m.). The results for black garlic obtained in this study are similar to the data in the literature [45]. The increasing tendency of the content of flavonoids observed in this study under the influence of heat treatment is reflected in the literature [71; 77; 78]. [PERSON] et al.