The Effect of Different Extraction Procedures on Antioxidant Activity of Garlic (Allium sativum L.) Essential Oil
Authors: Van Khanh Nguyen , Thi Nhai Do , Thanh Tung Bui , Thanh Hai Nguyen 
Published: September 2020

This paper studies the effect of different extraction procedures such as soxhlet extraction using n-hexane, distillation method and supercritical extraction (SFE) on the physicochemical properties of garlic essential oil. The yield of garlic essential oil by soxhlet extraction, steam distillation and SFE-CO2 methods was approximately 0.441, 0.124 and 0.465 %, respectively. The results of the oil analysis by gas chromatography/mass spectrometry method show the presence of five major compounds, including diallyl sulfide, diallyl disulfide, 3-vinyl-1,2-dithiacyclohex-4-ene, 3-vinyl-1,2-dithiacyclohex-5-ene and diallyl trisulfide. The antioxidant activity of the essential oil obtained by the SFE-CO2 method was significantly higher than by the distillation method, but was lower than the acid ascorbic one.

Keywords

Garlic essential oil, SFE, GC-MS, antioxidant activity, extraction.

References

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