Physicochemical composition, mineral variation, and solvent‐dependent antioxidant assay responses of garlic samples from different geographical origins in Türkiye and black garlic produced from Kastamonu garlic

Background This study compared the physicochemical composition, mineral profile, and antioxidant‐related properties of garlic from seven geographical origins in Türkiye and black garlic from Kastamonu. The effects of extraction solvent on total phenolic content (TPC), total flavonoid content (TFC), and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical‐scavenging activity were examined. Mineral data were unavailable for Gaziantep, and antioxidant assays were not performed for Balıkesir. Results Moisture content ranged from 540.4 to 756.4 g kg −1 fresh weight, with the lowest value in black garlic and the highest in Gaziantep. Crude protein ranged from 52.2 to 91.4 g kg −1 dry matter, with the lowest value in Balıkesir and the highest in Kastamonu. Ash, crude fat, and major mineral concentrations varied among samples. Black garlic generally contained lower major mineral concentrations than fresh garlic. Kahramanmaraş had the highest Al, Cr, Cu, K, and Zn concentrations, Balıkesir the highest Ni, Se, Cd, and Ba concentrations, and Kastamonu the highest Co and Fe concentrations. Water and methanol generally yielded higher TPC and TFC values, whereas DPPH responses varied among garlic sample–solvent combinations. Conclusion Physicochemical composition, mineral profiles, and antioxidant assay responses varied among the analyzed garlic samples. TPC, TFC, and DPPH responses were influenced by extraction solvent. Broader sampling and controlled thermal‐aging studies are needed to clarify the observed compositional differences, and liquid chromatography–mass spectrometry (LC–MS) analysis would help identify the compounds contributing to the antioxidant responses.