Optimizing S-Allyl-Cysteine (SAC) Content in Extract Black Garlic (Stamilic) for Health Supplement

Abstract

S-Allyl-Cysteine (SAC) is a bioactive compound in black garlic. It can inhibit and decrease the value of Plasminogen Activated Inhibitor (PAI-1) in comorbid COVID-19. This work aims to optimize the SAC content in extracted black garlic which is used for health supplements (Stamilic). In this study, black garlic was crushed with a milling process by the colloid mill, which led to extraction with water solvent and separation with a centrifuge. Fresh BG was extracted with water solvent at 80°C temperature. The extraction variable including solvent composition was investigated for the highest SAC content. The Liquid chromatography mass spectrophotometry (LCMS) method was used to analyze the SAC content. The result showed that SAC in extracted BG increased from 122 µg/g (fresh BG) to 335,46 µg/g. SAC content enhancement will increase the quality of Stamilic product and reduce costs in an industrial scale.