Optimisation of Ultrasonic-Assisted Extraction (UAE) of Allicin from Garlic (Allium sativum L.)

Garlic (Allium sativum L.) is one of the most widely used traditional medicines. Allicin is the main bioactive components of garlic which is responsible for many of its benefits, such as antimicrobial, anti-inflammatory and antioxidant agent. This study investigated the ultrasound-Assisted extractio...

Full description

Main Authors: Mathialagan, R., Mansor, N., Shamsuddin, M.R., Uemura, Y., Majeed, Z.
Format: Article
Institution: Universiti Teknologi Petronas
Record Id / ISBN-0: utp-eprints.19695 /
Published: Italian Association of Chemical Engineering - AIDIC 2017
Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85019492825&doi=10.3303%2fCET1756292&partnerID=40&md5=308b530e632c561ac81a9335464bede4
http://eprints.utp.edu.my/19695/
Tags: Add Tag
No Tags, Be the first to tag this record!
id utp-eprints.19695
recordtype eprints
spelling utp-eprints.196952018-04-20T07:32:13Z Optimisation of Ultrasonic-Assisted Extraction (UAE) of Allicin from Garlic (Allium sativum L.) Mathialagan, R. Mansor, N. Shamsuddin, M.R. Uemura, Y. Majeed, Z. Garlic (Allium sativum L.) is one of the most widely used traditional medicines. Allicin is the main bioactive components of garlic which is responsible for many of its benefits, such as antimicrobial, anti-inflammatory and antioxidant agent. This study investigated the ultrasound-Assisted extraction (UAE) of allicin from garlic. The extraction conditions associated with allicin yield, including particle size, extraction temperature and extraction time, are discussed. HPLC has been used for the quantification of allicin. The optimal condition for the extraction of allicin from garlic was found with sliced garlic, at temperature of 25 °C and 90 min of extraction for the maximum yield (112 μg/mL). Overall, the results obtained indicate that UAE method provided a good alternative for the extraction of allicin from garlic. Copyright © 2017, AIDIC Servizi S.r.l.. Italian Association of Chemical Engineering - AIDIC 2017 Article PeerReviewed https://www.scopus.com/inward/record.uri?eid=2-s2.0-85019492825&doi=10.3303%2fCET1756292&partnerID=40&md5=308b530e632c561ac81a9335464bede4 Mathialagan, R. and Mansor, N. and Shamsuddin, M.R. and Uemura, Y. and Majeed, Z. (2017) Optimisation of Ultrasonic-Assisted Extraction (UAE) of Allicin from Garlic (Allium sativum L.). Chemical Engineering Transactions, 56 . pp. 1747-1752. http://eprints.utp.edu.my/19695/
institution Universiti Teknologi Petronas
collection UTP Institutional Repository
description Garlic (Allium sativum L.) is one of the most widely used traditional medicines. Allicin is the main bioactive components of garlic which is responsible for many of its benefits, such as antimicrobial, anti-inflammatory and antioxidant agent. This study investigated the ultrasound-Assisted extraction (UAE) of allicin from garlic. The extraction conditions associated with allicin yield, including particle size, extraction temperature and extraction time, are discussed. HPLC has been used for the quantification of allicin. The optimal condition for the extraction of allicin from garlic was found with sliced garlic, at temperature of 25 °C and 90 min of extraction for the maximum yield (112 μg/mL). Overall, the results obtained indicate that UAE method provided a good alternative for the extraction of allicin from garlic. Copyright © 2017, AIDIC Servizi S.r.l..
format Article
author Mathialagan, R.
Mansor, N.
Shamsuddin, M.R.
Uemura, Y.
Majeed, Z.
spellingShingle Mathialagan, R.
Mansor, N.
Shamsuddin, M.R.
Uemura, Y.
Majeed, Z.
Optimisation of Ultrasonic-Assisted Extraction (UAE) of Allicin from Garlic (Allium sativum L.)
author_sort Mathialagan, R.
title Optimisation of Ultrasonic-Assisted Extraction (UAE) of Allicin from Garlic (Allium sativum L.)
title_short Optimisation of Ultrasonic-Assisted Extraction (UAE) of Allicin from Garlic (Allium sativum L.)
title_full Optimisation of Ultrasonic-Assisted Extraction (UAE) of Allicin from Garlic (Allium sativum L.)
title_fullStr Optimisation of Ultrasonic-Assisted Extraction (UAE) of Allicin from Garlic (Allium sativum L.)
title_full_unstemmed Optimisation of Ultrasonic-Assisted Extraction (UAE) of Allicin from Garlic (Allium sativum L.)
title_sort optimisation of ultrasonic-assisted extraction (uae) of allicin from garlic (allium sativum l.)
publisher Italian Association of Chemical Engineering - AIDIC
publishDate 2017
url https://www.scopus.com/inward/record.uri?eid=2-s2.0-85019492825&doi=10.3303%2fCET1756292&partnerID=40&md5=308b530e632c561ac81a9335464bede4
http://eprints.utp.edu.my/19695/
_version_ 1741196248247959552
score 11.62408

Similar Items