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 was optimized through Response Surface Methodology (RSM). The process was conducted at different times (10-30 min), temperatures (30-60oC), frequencies (37 and 80 Hz), and powers (40-100 W). The obtained extracts were assessed for 2,2-Diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, Total Phenolic Content (TPC), and extraction efficiency. The optimal conditions were 10 min, 30oC, 37 Hz, and 40 W (R2 = 0:93 for the DPPH assay, R2 = 0:99 for the TPC, and R2 = 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 regard to antioxidant properties and the likelihood of extracting heat-sensitive substances.