engleski

Microwave hydrodiffusion and gravity extraction phenol content from garlic (Allium sativum) cloves

Garlic (Allium sativum), a rich source of quercetin (flavonol) glycosides, were studied for their total content of reducing compounds (TCRC), flavonol content and antioxidant activity evaluation. In this study was applied a novel and green extraction technique using microwave energy-microwave hydrodiffusion and gravity extraction (MHG) of flavonol content from garlic (Allium sativum). Extracts obtained by solvent free microwave hydrodiffusion and gravity (MHG) technique was analysed with high performance liquid chromatography (HPLC) for quantification of flavonoids and with the Folin-Ciocalteu method for total phenolic content (TPC). Effectiveness of this innovative method in extraction of garlic total phenolic content resulted significant yield of TPC contents in comparison to the conventional method. Results shows that with MHG we have extracted a good percentage of phenolic compounds. Diallyl disulfide (26.2%) and diallyl trisulfide (41.3%) are found to be the dominant components of Allium sativum oil.

garlic; microwave extraction

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