Ultrasonic-assisted extraction of allicin and its stability during storage
Keywords:Allicin, Degradation, Extraction, Kinetic, Ultrasonic, Stability
Garlic (Allium Sativum Linn.) has not only been known as culinary purposes but also health and therapeutic benefits. Various important bioactive compounds were found in garlic, especially allicin possessing antifungal and antibacterial activities (Marchese et al., 2016). However, allicin has been claimed to be a heat sensitive compound which may be lost during thermal extraction. Thus, ultrasonic technique was applied for extraction in this study to overcome the problem. The effects of ultrasonic-assisted extraction parameters, i.e., frequency, temperature and time on yield of allicin were investigated. The minimum inhibitory concentration (MIC90) toward Escherichia Coli and stability of allicin at different temperatures were also evaluated. The results indicated that higher allicin content exhibited with increase in ultrasonic frequency and then stayed constant after 45 kHz. Extraction temperature of 30oC provided the higher yield of allicin than that of 20 and 40oC. Allicin content increased when longer extraction time until reached stable content after extraction time of 40 min. It was also observed that the MIC90 value for inhibiting E.Coli growth was 12.5 µg/ml. For stability of allicin in aqueous extract at different temperatures, allicin was more degraded at 40oC than room temperature (27±2oC) and 4oC with half-life periods of 3, 17 and 20 days, respectively. Furthermore, it was found that the kinetic of allicin degradation followed zero order with a high correlation coefficient (R2) of 0.99.
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