Isolation of Garlic Bioactives by Pressurized Liquid and Subcritical Water Extraction

Abstract

Garlic (Allium sativum L.) is widely used in various food products and traditional medicine. Besides unique taste and flavour, it is well known for its chemical profile and bioactive potential. The aim of this study was to apply subcritical water extraction (SWE) and pressurized liquid extraction (PLE) for the extraction of bioactive compounds from the Ranco genotype of garlic. Moreover, PLE process was optimized using response surface methodology (RSM) in order to determine effects and optimize ethanol concentration (45–75%), number of cycles (1–3), extraction time (1–3 min) and temperature (70–110 °C) for maximized total phenols content (TP) and antioxidant activity evaluated by various in vitro assays. Furthermore, temperature effect in SWE process on all responses was evaluated, while allicin content (AC), as a major organosulphur compound, was determined in all samples. Results indicated that PLE provided tremendous advantage over SWE in terms of improved yield and antioxidant activity of garlic extracts. Therefore, high-pressure processes could be used as clean and green procedures for the isolation of garlic bioactives.

Green solvents for the extraction of mycotoxins during the analysis of food products: A Mini-review

“…The advantage of PHWE over conventional methods is that it can extract compounds with different polarities in shorter extraction times and higher extraction yields. It was used to extract polyphenols from T. chebula fruits, pectins found in citrus peel and apple pomace, flavanones from orange peels [74], tannins from the bark of Norway spruce and Scots pine [75], and bioactive compounds from okra seeds [76] and garlic [77].…”