Sharif University of Technology Scientia Iranica 1026-3098 29 6 2022 12 01 Optimization of ultrasound-assisted garlic extraction using response surface methodology 3188 3197 22789 10.24200/sci.2022.58130.5581 EN S. Loghmanifar Department of Food Science and Technology, Nour Branch, Islamic Azad University, Nour, Iran 0000-0003-1842-0794 L. Roozbeh Nasiraie Department of Food Science and Technology, Nour Branch, Islamic Azad University, Nour, Iran H. Nouri Department of Immunology, Babol University of Medical Sciences, Babol, Iran S. Jafarian Department of Food Science and Technology, Nour Branch, Islamic Azad University, Nour, Iran Journal Article 2021 04 17 The different nutrients in garlic provide numerous health benefits. As the most active and important bioactive compound found in garlic, allicin offers antimicrobial, anticancer, antioxidant, cholesterol-lowering and cardiovascular-preventive effects.Considering water as the solvent, garlic extraction was studied using ultrasonic bath technology based on the response surface methodology (RSM) for treatments created in Design-Expert 10 software package. The study was carried out at different temperatures (30-60°C), durations (10-30 min), powers (40-100 W) and frequencies (37 and 80 Hz). The extractions were evaluated for total phenolic content, DPPH test, and extraction efficiency. The optimum conditions were found to be 10 min, 30°C, 40 W and 37 Hz (R2= 0.99 for total phenolic content, R2= 0.93 for DPPH test and R2= 0.94 for extraction efficiency). Temperature and duration of sonication were the most influential parameters on the responses.It was concluded that ultrasonic apparatus can be conveniently used for extraction as it speeds up the process and reduces the required time, improving the quality of the extract in terms of antioxidant properties, the possibility of extraction of heat-sensitive compounds, etc. https://scientiairanica.sharif.edu/article_22789_44f2e2502a583effcea0a0fa61203035.pdf