Extraction and characterization of essential oil of garlic (Allium sativa L.)

Abstract

The essential oil was extracted from garlic powder by soxhlet extraction method using ethanol as a solvent. The yield of essential oil was influenced by extraction time and temperature. The maximum extraction yield was 16.55% under treatment- T7 (50 °C for 4 hours). The density and refractive index of the oil was 0.875 (g/ml) and 1.52 respectively. The oil is light yellowish in colour with a pungent odour. The maximum TOAC (12.01 mM α tocopherol per ml of essential oil) was found under T3 treatment. Essential oil was analyzed by gas chromatography–mass Spectrometry (GC-MS). The major chemical compound were: diallyl disulfide (48.42%), allyl methyl trisulfide (7.27%), trisulfide, di-2 propenyl (3.46%), and daillyl sulfide (7.64%). The results revealed that T7 was the best treatment among all treatments. This indicates the feasibility of garlic oil production at a commercial scale for culinary and medical utilization.