Isolation of Garlic Bioactives by Pressurized Liquid and SubcriticalWater Extraction
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Date
2023-01-02
Authors
Krstić, Marko
Teslić, Nemanja 
Bošković, Perica
Obradović, Darija
Zeković, Zoran
Milić, Anita
Pavlić, Branimir
Journal Title
Journal ISSN
Volume Title
Publisher
MDPI
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.
Description
Keywords
garlic, pressurized liquid extraction, subcritical water extraction, polyphenols, allicin
Citation
Krstić, M.; Teslić, N.; Bošković, P.; Obradović, D.; Zeković, Z.; Milić, A.; Pavlić, B. Isolation of Garlic Bioactives by Pressurized Liquid and SubcriticalWater Extraction. Molecules 2023, 28, 369. https://doi.org/10.3390/ molecules28010369