Optimization of Ultrasound-Assisted Garlic Extraction using Response Surface Methodology

Abstract

Various garlic nutrients bring about several health benefits. Allicin, the major bioactive component of garlic, has anticancer, antimicrobial, antioxidant, cardiovascular-preventive, and cholesterol-reducing effects. Using water as the solvent, the ultrasound-assisted extraction of garlic compounds were optimized through response surface methodology (RSM). The process was conducted at different times (10-30 min), temperatures (30-60°C), frequencies (37 and 80 Hz), and powers (40-100 W). The obtained extracts were assessed for DPPH scavenging activity, total phenolic content (TPC), and extraction efficiency. The optimal conditions were 10 min, 30°C, 37 Hz, and 40 W (R 2 = 0.93 for the DPPH assay, R 2 = 0.99 for the TPC, and R 2 = 0.94 for the extraction efficiency). Sonication time and temperature most affected the responses. In conclusion, ultrasound could be easily utilized for the extraction, because it accelerated the process and lowered the extraction time, which enhanced the extract quality with regards to antioxidant properties and the likelihood of extracting heat-sensitive substances.

Perbandingan Kadar Flavonoid, Fenol, dan Aktivitas Antioksidan pada Kulit Buah Pisang Kepok (Musa acuminata x balbisiana) dengan Menggunakan Metode Ekstraksi Berbeda

“…Konsentrasi etanol lebih besar dari 70% dapat menyebabkan tingkat ekstraksi komponen target sedikit menurun. Hal tersebut disebabkan oleh proses denaturasi protein meningkatkan resistensi difusi pada konsentrasi etanol yang lebih tinggi [16]. Konsentrasi etanol yang digunakan berperan penting pada proses ekstraksi terutama menggunakan metode UAE, etanol dengan konsentrasi kurang dari 70% menghasilkan rendemen yang lebih besar dibandingkan etanol lebih dari 70%.…”

Dissecting the role of microorganisms in tea production of different fermentation levels: a multifaceted review of their action mechanisms, quality attributes and future perspectives

“…Tea fermentation process is considered as the driving key method responsible for the different biochemical changes and production of bioactive molecules leading to improvement of tea sensory attributes (Vahabzadeh et al 2009 ). Such endogenous phenomenon mostly targets enzyme-mediated oxidation of tea polyphenols (Ghosh et al 2015 ).…”

“…Kombucha tea produced by fermenting tea and sugar with bacteria and yeast strains (Teoh et al 2004 ) was reported to exhibit anti-diabetic (Aloulou et al 2012 ), antimicrobial, antioxidant (Bhattacharya et al 2013 ) and anti-carcinogenic effects (Jayabalan et al 2011 ). Moreover, kombucha tea showed positive effect in gastric ulcers treatment (Banerjee et al 2010 ), decrease cholesterol, boost immune response, and several other health benefits (Vahabzadeh et al 2009 ). Another health promoting tea is fuzhuan brick tea that comes from the old, rough and coarse C. sinensis leaves, and known to act as a hypolipidemic, antiproliferative and anti-obesity beverage in Japan, Korea and China (Xiao et al 2020 ).…”