Polyphenol, Flavonoid Content and Antioxidant Activity of the Garlic (Allium sativum L.) Extract Obtained by Two Different Extraction Processes

2022 ◽  
Vol 1048 ◽  
pp. 493-501
Author(s):  
Khanh Duy Huynh ◽  
Van Thinh Pham ◽  
Van Khang Tran ◽  
Hoang Danh Pham ◽  
Tri Nhut Pham
Keyword(s):  
Antioxidant Activity ◽  
Western Medicine ◽  
Allium Sativum ◽  
Quality Parameters ◽  
Ultrasonic Extraction ◽  
Flavonoid Content ◽  
Ultrasonic Assisted ◽  
Extraction Processes ◽  
Extraction Parameters ◽  
Conventional Methods

Garlic is a globally used spice due to its pungent taste and a fishy deodorant and digestive stimulator. Owing to the widespread use of garlic in both Oriental and Western medicine, further investigations on garlic extracts might carry important implications in the industry. In this study, we conducted extraction of garlic extraction by two conventional methods and an ultrasonic assisted method. The processes were optimized with respect to various quality parameters including polyphenol, flavonoid content, and antioxidant activity. The results showed that extracting garlic under the ultrasonic support will show higher efficiency than the non-ultrasonic extraction. The optimal extraction parameters are: 70% ethanol solvent, 10/1 solvent / material ratio, 40 °C temperature and 40 minutes time. Keywords: Allium Sativum L., Garic, Polyphenol, Flavonoid, Antioxidant

The content of bioactive compounds and antioxidant activity of garlic (Allium sativum L.)

10.5219/1694 ◽  
2021 ◽  
Vol 15 ◽  
pp. 1104-1111
Author(s):  
Iveta Čičová ◽  
Natália Čeryová ◽  
Marek Šnirc ◽  
Jarmila Horváthová ◽  
Helena Lichtnerová ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Allium Sativum ◽  
Biologically Active ◽  
Total Flavonoid ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Important Place ◽  
Total Polyphenol Content

Garlic (Allium sativum L.) is one of the most commonly grown vegetables and thanks to its sensory properties, it has an important place in numerous world cuisines. Garlic is also known for its health-promoting properties, which are attributed to its chemical composition. The health benefits of garlic depending on the content of biologically active compounds, which vary between cultivars and geographical areas. Seven cultivars of garlic, namely Sukoradsky, Zahorsky, Germidour, Mojmir, Karel IV., Arkus, Makoi, were analyzed in this study. This study aimed to determine the total polyphenol content, total flavonoid content, and antioxidant activity of garlic. Studied characteristics were analyzed by the UV-VIS spectrometry method. Total polyphenol content ranged from 430.26 to 640.04 mg GAE.kg-1 FW. Total flavonoid content ranged from 10.29 to 60.49 mg CE.kg-1 FW. Antioxidant activity measured by ABTS assay ranged from 1.098 to 1.955 mmol TE.kg-1 FW. Antioxidant activity measured by FRAP assay ranged from 0.63 to 1.467 mmol.kg-1 FW. Highest TPC, TFC, and AA were determined in the cultivar Mojmir. The lowest TPC and TFC were determined in the cultivar Zahorsky. The lowest AA was determined in the cultivar Sukoradsky. High positive correlations were determined between individual parameters.

scholarly journals Quickly Identifying High-Risk Variables of Ultrasonic Extraction Oil from Multi-Dimensional Risk Variable Patterns and a Comparative Evaluation of Different Extraction Methods on the Quality of Forsythia suspensa Seed Oil

Molecules ◽  
2019 ◽  
Vol 24 (19) ◽  
pp. 3445
Author(s):  
Liangshan Ming ◽  
Hao Huang ◽  
Yumao Jiang ◽  
Gengjinsheng Cheng ◽  
Daoying Zhang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
High Risk ◽  
Experimental Design ◽  
Seed Oil ◽  
High Efficiency ◽  
Extraction Methods ◽  
Ultrasonic Extraction ◽  
Rapid Screening ◽  
Forsythia Suspensa ◽  
Extraction Processes

Generally, essential oils and components of interest are extracted from plants using organic solvent, distillation, ultrasound and supercritical extraction methods. Ultrasonic extraction (UE) has the advantage of high efficiency, but its process is complicated and it has numerous variables. In this study, an L18-Hunter experimental design was applied for the first time to investigate the practicability of applying UE to Forsythia suspensa seed oil. Six potential high-risk variables, including numerical and non-numeric types, were obtained from the risk analysis and their impacts on global yield and antioxidant activity were screened. Furthermore, oils obtained by different extraction processes (i.e., UE, supercritical fluid extraction (SFE), soxhlet extraction (SE) and hydrodistillation extraction (HD)) were analyzed. A comparative study of these oils was characterized and compared by FT-IR, GC-MS and antioxidant activity. The obtained results show that the type of solvent, solvent-to-solid ratio, extraction power and time were the significant variables affecting the extraction yield, whereas antioxidant activity was only affected by the type of solvent. The regression coefficients of the yield and antioxidant activity models were 0.79 and 0.91, and the ANOVA of the models were 0.013 and <0.0001, respectively. Beta-Pinene was the main abundant component in the oils for the UE, SFE, SE and HD methods and the content was about 46%~52.4%. In conclusion, the L18-Hunter design could be used as an effective experimental design method for rapid screening of high-risk variables. Regarding extraction efficiency, chemical composition and biological activity, UE not only offered a robust Forsythia suspensa seed oil extraction process, but also provided a time- and cost-effective advantage to the food and pharmaceutical industry when compared to the SFE, SE and HD extraction processes.

scholarly journals Optimization of maltodextrin concentration, drying temperature and drying time on total flavonoid content and antioxidant activity of black garlic (Allium sativum L.) aqueous extract powder using response surface methodology

2021 ◽  
Vol 924 (1) ◽  
pp. 012035
Author(s):  
T D Widyaningsih ◽  
S M Akbar ◽  
N Wijayanti
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Allium Sativum ◽  
Radical Scavenging ◽  
Total Flavonoid ◽  
Process Conditions ◽  
Total Flavonoid Content ◽  
Drying Process ◽  
Flavonoid Content ◽  
Drying Time

Abstract The purpose of this research was to optimize the drying process and maltodextrin concentration of black garlic (Allium sativum L.) aqueous extract powder using the response surface methodology. The process conditions were based on the Box-Behnken design, with 17 kinds of variations in the drying temperature (50-70 °C), drying time (18-30 hours), and maltodextrin concentration (5-15 %). The moisture content, total flavonoid content and antioxidant activity (DPPH, ABTS, FRAP) of black garlic extract powder were significantly higher at temperature of 60 °C, drying time of 30 hours and maltodextrin concentration of 5%. In this condition, total flavonoid content (14.372 mg QE/g), DPPH radical scavenging (19.616 mg TE/g), FRAP radical scavenging activity (27.661 mg TE/g) were excellent. Overall, the drying process conditions for the optimized biological activities of black garlic extract powder were expected to be at 59.95 °C, for 30 hours with 5% maltodextrin concentration.

Uşak İli’nden Toplanan Taxus Baccata (L) Türünün Metanol Ekstresinin Yaprak, Dal ve Meyvesinde Biyolojik Aktivitenin Belirlenmesi

2019 ◽  
Vol 7 (10) ◽  
pp. 1533
Author(s):  
Yasemin Karafakıoglu
Keyword(s):  
Antioxidant Activity ◽  
Methanol Extract ◽  
Phenolic Content ◽  
Maximum Amount ◽  
Chemical Components ◽  
Taxus Baccata ◽  
Dpph Radical ◽  
Flavonoid Content ◽  
Future Studies ◽  
Different Parts

Taxus species in different parts of the world prevent the formation of hepatoprotective, anticoagulant, antiulcerogenic, anti-coagulant, antifungal and tumour cells. In this study, biological activity studies were performed on the leaves, branches and fruits of the methanol extract of Taxus baccata L. species collected from Sivaslı district of Uşak province. The methanol extract of the T.baccata species, the total amount of phenolic content of the sample was found to be 14.76 mg GAEQ/1g dry sample in the highest leaves. In T.baccata methanol extract, the maximum amount of flavonoid content was 0.468±mg QE/g dry sample. Antioxidant activity value as DPPH radical; % inhibition value was found as 93.21%. Based on the results; It can be concluded that the leaves of T.baccata have higher antioxidant activity than fruits and branches. Future studies need to explore the chemical components contained in the T.baccata species to determine and investigate in further detail.

Investigating the Antioxidant Potential of Garlic (Allium sativum) Extracts Through Different Extraction Modes

2019 ◽  
Vol 15 (1) ◽  
pp. 45-50 ◽  
Author(s):  
Kanza A. Awan ◽  
Masood S. Butt ◽  
Iahtisham Ul Haq ◽  
Hafiz A.R. Suleria
Keyword(s):  
Allium Sativum ◽  
Total Phenolics ◽  
Methanolic Extract ◽  
Antioxidant Potential ◽  
Flavonoid Content ◽  
Time Intervals ◽  
Methanolic Extracts ◽  
Maximum Extraction ◽  
Acid Potential ◽  
The Ideal

Background: Garlic (Allium sativum) possesses health enhancing abilities due to the presence various phytoceutics moities. The current research was deigned to explore the phytochemicals and antioxidant capacity of Pakistani garlic. Methods: Garlic extracts were obtained using methanol, hexane and ethyl acetate at different time intervals (35, 50 and 65 min) followed by their polyphenols and flavonoid content determination. Afterwards, the antioxidant potential was also determined. Results: The outcomes revealed that the methanolic extracts obtained at 50 min extraction time showed maximum total phenolics as 60.38±0.23 mg GAE/100g and flavonoids as 58.45&amp;#177;1.24 mg/100g. Similarly, the highest DPPH activity (61.59±1.58%) and &amp;#946;-carotene and linoleic acid potential (64.96&amp;#177;1.72%) were also observed for methanolic extract. Conclusion: Inferences were made that Pakistani garlic contains myriad of phenolics and flavonoids but the extraction of these components depends upon the solvent/time combination. In this study, methanol proved to be the ideal solvent for the maximum extraction of phytochemicals from garlic.

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