Optimization of ultrasound-assisted garlic extraction using response surface methodology

Document Type : Article

Authors

1 Department of Food Science and Technology, Nour Branch, Islamic Azad University, Nour, Iran

2 Department of Immunology, Babol University of Medical Sciences, Babol, Iran

Abstract

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.

Keywords

References

  1. References

    1. Mozaffari Nejad, A., Shabani, Sh., Bayat, M., and Hosseini, S.E. “Antibacterial Effect of Garlic Aqueous Extract on Staphylococcus aureus in Hamburger”, Jundishapur J Microbiol. 7(11): e13134.( 2014).
    2. Wang, Y., Jia, J., Shao, J., et al. “Preservative effects of allicin microcapsules on daily foods”, LWT -Food Science and Technology (2018), doi: 10.1016/j.lwt.2018.08.043.
    3. Khoshtinat, Kh., Barzegar, M., Sahari, M.A., et al. “Encapsulation of Iranian Garlic Oil with β-cyclodextrin: Optimization and its Characterization”, J. Agr. Sci. Tech. 19: 97-111(2017)
    4. Piletti, R., Zanetti, M., Jung, G., et al. “Microencapsulation of garlic oil by β-cyclodextrin as a thermal protection method for antibacterial action”, Materials Science & Engineering C. 94:139–149(2019)
    5. Balasubramani, P., Viswanathan, R., and Vairamani, M. “Response surface optimisation of process variables for microencapsulation of garlic (Allium sativum L.) oleoresin by spray drying”, biosystems engineering.114: 205-213.( 2013)
    6. Petrovska, B.B. and Cekovska, S. “Extracts from the History and Medical Properties of Garlic”, Pharm. Rev., 4: 106-110. (2010.)
    7. Lee, J., Gupta, Sh., Huang, J., et al. “HPLC–MTT assay: Anticancer activity of aqueous garlic extract is from allicin”, Analytical Biochemistry, 436 ;187–189. (2013).
    8. Bravo-Nunez, A., Golding, M., McGhie, T., et al. “Emulsification Properties of Garlic Aqueous Extract”, Food Hydrocolloids. (2019) 10.1016/j.foodhyd.2019.02.029
    9. Bakri, I.M., Douglas, C.W.I., “Inhibitory effect of garlic extract on oral bacteria”, Archives of Oral Biology. 50, 645-651(2005).
    10. Douiri, L.F., Boughdad, A., Assobhei, O., et al. “Chemical Composition and Biological Activity of Allium sativum Essential Oils against Callosobruchus maculates”, J. Environ. Sci. Toxicol. Food Technol. (IOSR-JESTFT), 3: 30- 36. (2013)
    11. Loghmanifar, S., Roozbeh Nasiraie, L., Nouri, H., et al. “Effects of Different Extraction Methods on Antioxidant Properties and Allicin Content of Garlic”, JOURNAL OF FOOD SCIENCE AND HYGIENE.1(1) 16-25 (2020a)
    12. Ferrentino, G., Asaduzzaman, M., Scampicchio, MM. “Current technologies and new insights for the recovery of high valuable compounds from fruits by-products”, Critical Reviews in Food Science and Nutrition. 11;58(3):386-404 (2018). DOI: 10.1080/10408398.2016.1180589
    13. Salimi, F., Fattahi, M., Hamzei, J. “Optimization of Celery Seed Essential Oil Extraction and its Antioxidant Activity Using Response Surface Methodology and Ultrasound-Assisted”, Journal of Horticultural Science. 32(1); 171-183 (2018)
    14. 14. Basiri, Sh., Shahidi, F., Kadkhodai, R., et al. “Investigation of the effect of ultrasound and pre-processing methods on oil extraction from pomegranate kernel”, Journal of Food Science and Industry. 0(31) 122- 115 (2011)
    15. Rahimi, S., and Mikani, M. “Lycopene green ultrasound-assisted extraction using edible oil accompany with response surface methodology (RSM) optimization performance: Application in tomato processing wastes”, Microchemical Journal. 146, 1033-1042. https://doi.org/10.1016/j.microc.2019.02.039 (2019).
    16. Leite, P., Barreto, S., Freitas, P.R. et al. “Extraction of bioactive compounds from buriti (Mauritia flexuosa L.) fruit by eco-friendly solvents: Chemical and functional characterization”, Sustainable Chemistry and Pharmacy, 22, 100489 (2021). doi.org/10.1016/j.scp.2021.100489
    17. Li, F., Mao, Y.D., Wang, Y.F., et al. “Optimization of Ultrasonic-Assisted Enzymatic Extraction Conditions for Improving Total Phenolic Content, Antioxidant and Antitumor Activities In Vitro from Trapa quadrispinosa Roxb. Residues”, Molecules, 6;22(3):396. (2017). doi: 10.3390/molecules22030396.
    18. Loghmanifar, S., Roozbeh Nasiraei, L., Nouri, H., et al. “Effect of cryopreservation and spray drying on antioxidant and morphological properties of garlic extract microcapsules with beta-cyclodextrin coating”, Journal of Food Processing and Storage. 13 (1); 155- 170 (2021). doi: 10.22069/ejfpp.2021.17477.1592
    19. Ghasemi, E., Loghmanifar, S., Salar, S., “The effect of adding date kernel powder on the qualitative and sensory properties of spongy cake”, Journal of Novel Applied Sciences. 9 (3); 47-53(2020)
    20. Salar, S., Loghmanifar, S., Ghasemi, E., “Study and Comparison of Chemical and Antioxidant Properties of Mazafati Date Seed Germ and Seed Powder”, Journal of Medicinal Plants and By-products. (2021). 10.22092/jmpb.2021.352602.1294
    21. Loghmanifar, S., Roozbeh Nasiraie, L., Nouri, H., et al. “Comparison of Fresh and Aged Garlic Extracts in Terms of Antioxidative Power and Allicin Content”, Journal of Medicinal Plants and By-products. (2020b) doi: 10.22092/jmpb.2020.342409.1193
    22. Li, B.B., Smith, B., Hossain, M., “Extraction of phenolics from citrus peels”, Separation and Purification Technology, 48:182-8. (2006)
    23. British Pharmacopoeia, Garlic Powder, Stationery Office, London, IV-195. (2015).
    24. Bahman Abadi, J. “Optimization of Barberry Extract Extraction by Ultrasonic Technology Using Response Surface Methodology”, M.Sc. Thesis, Islamic Azad University, Quchan Branch (2011).
    25. Wang, J., Sun, B., Cao, Y., et al. “Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat bran”, J Food Chemistry. 106(2): 804-810 (2008)
    26. Rodrigues, S., Pinto, G.A.S. and Fernandes, F.A.N. “Optimization of ultrasound extraction of phenolic compounds from coconut (Coconucifera) shellpowder by response surface methodology”, J Ultrasounics Sonochemist-Ry, 15(1): 95-100 (2008).
    27. Ghitescu, R.E., Volf, I., Carausu, C., et al. “Optimization of ultrasound-assisted extraction of polyphenols from spruce wood bark”, Ultrasonics Sonochemistry, 22: 535–541. (2015)
    28. Dranca, F., and Oroian, M. “Optimization of ultrasound-assisted extraction of total monomeric anthocyanin (TMA) and total phenolic content (TPC) from eggplant (Solanum melongena L.) peel”, Ultrasonics Sonochemisstry. 31: 637-646. (2015)
    29. Maleki Eski, R., Arianfar, A., Yeganehzad, S. “Optimization of Extraction of Phenolic Compounds from Garlic Extract by Ultrasound Waves by Response Surface Methodology”, 23rd National Congress of Food Science and Technology of Iran (2015).
    30. Albu, S., Joyce, E., Paniwnyk, L., et al. “Potential for the use of Ultrasound în the Extraction of Antioxidants from Rosmarinusofficinalis for the Food and Pharmaceutical Indust”, J Ultrasonic Sonochemistry, 11, 261 (2004).
    31. Ilic, D.P., Nikolic, V.D., Nikolic, L.B., et al. “Allicin and related compounds: Biosynthesis, synthesis and pharmacological activity”, Physics, Chemistry and Technology,9 (1); 9-20. (2011) DOI: 10.1002/chin.201332229

     

    1. Fathi Rezaei, P. “Evaluation of abiotic elicitor effects on some biochemical parameters of garlic”, Journal of Cellular and Molecular Research (Iranian Journal of Biology). 33(3); 405- 419 (2020). 20.1001.1.23832738.1399.33.3.7.1
    2. Sukkaew, P., and Tira-umphon, A. “Effects of storage conditions on allicin content in garlic (Allium sativum)”, Acta Horticulturae, 969, 209-212 (2012)
    3. Milner, J.A. “Mechanisms by which garlic and allyl sulfur compounds suppress carcinogen bioactivation. Garlic and carcinogenesis”, Adv ExpMed Biol. 492: 69-81 (2001).
Scientia Iranica
Volume 29, Issue 6 - Serial Number 6
Transactions on Chemistry and Chemical Engineering (C)
November and December 2022
Pages 3188-3197

Files

Share

How to cite

Statistics