Garlic (Allium sativum L.) is widely used in various food products and traditional medicine. Besides unique taste and flavour, it is well known for its chemical profile and bioactive potential. The aim of this study was to apply subcritical water extraction (SWE) and pressurized liquid extraction (PLE) for the extraction of bioactive compounds from the Ranco genotype of garlic. Moreover, PLE process was optimized using response surface methodology (RSM) in order to determine effects and optimize ethanol concentration (45–75%), number of cycles (1–3), extraction time (1–3 min) and temperature (70–110 °C) for maximized total phenols content (TP) and antioxidant activity evaluated by various in vitro assays. Furthermore, temperature effect in SWE process on all responses was evaluated, while allicin content (AC), as a major organosulphur compound, was determined in all samples. Results indicated that PLE provided tremendous advantage over SWE in terms of improved yield and antioxidant act...ivity of garlic extracts. Therefore, high-pressure processes could be used as clean and green procedures for the isolation of garlic bioactives.
TY - JOUR
AU - Krstić, Marko
AU - Teslić, Nemanja
AU - Bošković, Perica
AU - Obradović, Darija
AU - Zeković, Zoran P.
AU - Milić, Anita
AU - Pavlić, Branimir
PY - 2023
UR - http://cherry.chem.bg.ac.rs/handle/123456789/5815
AB - Garlic (Allium sativum L.) is widely used in various food products and traditional medicine. Besides unique taste and flavour, it is well known for its chemical profile and bioactive potential. The aim of this study was to apply subcritical water extraction (SWE) and pressurized liquid extraction (PLE) for the extraction of bioactive compounds from the Ranco genotype of garlic. Moreover, PLE process was optimized using response surface methodology (RSM) in order to determine effects and optimize ethanol concentration (45–75%), number of cycles (1–3), extraction time (1–3 min) and temperature (70–110 °C) for maximized total phenols content (TP) and antioxidant activity evaluated by various in vitro assays. Furthermore, temperature effect in SWE process on all responses was evaluated, while allicin content (AC), as a major organosulphur compound, was determined in all samples. Results indicated that PLE provided tremendous advantage over SWE in terms of improved yield and antioxidant activity of garlic extracts. Therefore, high-pressure processes could be used as clean and green procedures for the isolation of garlic bioactives.
PB - MDPI
T2 - Molecules
T1 - Isolation of Garlic Bioactives by Pressurized Liquid and Subcritical Water Extraction
VL - 28
IS - 1
SP - 369
DO - 10.3390/molecules28010369
ER -
@article{
author = "Krstić, Marko and Teslić, Nemanja and Bošković, Perica and Obradović, Darija and Zeković, Zoran P. and Milić, Anita and Pavlić, Branimir",
year = "2023",
abstract = "Garlic (Allium sativum L.) is widely used in various food products and traditional medicine. Besides unique taste and flavour, it is well known for its chemical profile and bioactive potential. The aim of this study was to apply subcritical water extraction (SWE) and pressurized liquid extraction (PLE) for the extraction of bioactive compounds from the Ranco genotype of garlic. Moreover, PLE process was optimized using response surface methodology (RSM) in order to determine effects and optimize ethanol concentration (45–75%), number of cycles (1–3), extraction time (1–3 min) and temperature (70–110 °C) for maximized total phenols content (TP) and antioxidant activity evaluated by various in vitro assays. Furthermore, temperature effect in SWE process on all responses was evaluated, while allicin content (AC), as a major organosulphur compound, was determined in all samples. Results indicated that PLE provided tremendous advantage over SWE in terms of improved yield and antioxidant activity of garlic extracts. Therefore, high-pressure processes could be used as clean and green procedures for the isolation of garlic bioactives.",
publisher = "MDPI",
journal = "Molecules",
title = "Isolation of Garlic Bioactives by Pressurized Liquid and Subcritical Water Extraction",
volume = "28",
number = "1",
pages = "369",
doi = "10.3390/molecules28010369"
}
Krstić, M., Teslić, N., Bošković, P., Obradović, D., Zeković, Z. P., Milić, A.,& Pavlić, B.. (2023). Isolation of Garlic Bioactives by Pressurized Liquid and Subcritical Water Extraction. in Molecules
MDPI., 28(1), 369.
https://doi.org/10.3390/molecules28010369
Krstić M, Teslić N, Bošković P, Obradović D, Zeković ZP, Milić A, Pavlić B. Isolation of Garlic Bioactives by Pressurized Liquid and Subcritical Water Extraction. in Molecules. 2023;28(1):369.
doi:10.3390/molecules28010369 .
Krstić, Marko, Teslić, Nemanja, Bošković, Perica, Obradović, Darija, Zeković, Zoran P., Milić, Anita, Pavlić, Branimir, "Isolation of Garlic Bioactives by Pressurized Liquid and Subcritical Water Extraction" in Molecules, 28, no. 1 (2023):369,
https://doi.org/10.3390/molecules28010369 . .
