Garlic (Allium sativumy),  a herb used widely as a flavoring in cooking. It also has been used as a medicine to prevent and treat a  wide range of diseases. It is important to investigate the bioactive compounds of black garlic during processing at various temperatures. In this study, black garlic was produced from ordinary white garlic whole bulb by aging at different temperatures (60, 70, 80, 90°C)  for 45 days without any additives. After this the samples were taken untilday 45 for bioactive compounds analysis. The S-allyl cysteine (SAC) content and antioxidant capacity of the aged garlic were determined. The. results showed that the changes in the antioxidant capacity of the garlic occurred during aging. The total polyphenol content (TPC) measured by the Folin - Ciocalteu method showed a significant increase in all the aged temperature ranging (from  60 to 90°C). Also, the antioxidant capacity (measured by the DPPH radical) increased significantly during the aging. The SAC and total flavonoids content (TFC) increased to a greater extent at relativelylow temperatures. At 70°C, black garlic formed after 30 days of aging with the total polyphenol, SAC content and antioxidant capacity increased by about 6.5, 7.3 and 4.5 times, respectively, in black garlic than that in fresh garlic. Results suggesting that the temperature of 70°C  might facilitate for high bioactive compounds content of black garlic processing.