Binici, H. I.Sat, I. G.Yilmaz, B.2025-03-262025-03-2620250139-30061588-253510.1556/066.2025.00002https://doi.org/10.1556/066.2025.00002https://hdl.handle.net/20.500.14704/929This study investigated the effects of steaming and blanching pre-treatments on the physicochemical properties, bioactive compound content, and antioxidant activity of black garlic during fermentation. Moisture content and pH decreased over fermentation time, while titratable acidity increased. Pre-treatments enhanced the total phenolic, flavonoid, and flavonol contents, as well as antioxidant activity (DPPH, ABTS+, FRAP), compared to control samples, with steaming pre-treatment being more effective than boiling. 5-HMF and S-allyl cysteine (SAC) levels were optimised with pre-treatments, promoting the formation of bioactive compounds. These methods offer an efficient, cost-effective way to enhance black garlic production, shorten processing times, and improve its nutritional and economic value.eninfo:eu-repo/semantics/closedAccessblack garlic; pre-treatments; steaming; blanching; SAC; antioxidant activityArticleQ3WOS:001445677800001Q4