Comparison of Alliin Recovery from <i>Allium sativum</i> L. Using Soxhlet Extraction and Subcritical Water Extraction
Garlic (<i>Allium sativum</i> L.) is an herbaceous plant and is recognised for its numerous medicinal and culinary properties, and it is used in diverse food preparations for its characteristic flavour and aroma. High alliin content increases the formation of allicin, a bioactive compoun...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-09-01
|
| Series: | ChemEngineering |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2305-7084/6/5/73 |
| _version_ | 1797474316216958976 |
|---|---|
| author | Ahmad Syahmi Zaini Nicky Rahmana Putra Zuhaili Idham Azrul Nurfaiz Mohd Faizal Mohd Azizi Che Yunus Hasmadi Mamat Ahmad Hazim Abdul Aziz |
| author_facet | Ahmad Syahmi Zaini Nicky Rahmana Putra Zuhaili Idham Azrul Nurfaiz Mohd Faizal Mohd Azizi Che Yunus Hasmadi Mamat Ahmad Hazim Abdul Aziz |
| author_sort | Ahmad Syahmi Zaini |
| collection | DOAJ |
| description | Garlic (<i>Allium sativum</i> L.) is an herbaceous plant and is recognised for its numerous medicinal and culinary properties, and it is used in diverse food preparations for its characteristic flavour and aroma. High alliin content increases the formation of allicin, a bioactive compound of garlic. Therefore, this research aimed to compare different extraction methods for garlic (<i>Allium sativum</i> L.) between subcritical water extraction (SWE) and Soxhlet extraction to obtain a high extraction yield and alliin content. The SWE conditions were 120 °C and 180 °C temperatures and 2 mL/min and 6 mL/min flow rates at a constant pressure of 15 MPa for a 10 min extraction time, respectively. In the meanwhile, the extraction time for Soxhlet extraction with various solvents, namely, distilled water, ethanol–water (1:1), and 100% ethanol, was two hours. High-performance liquid chromatography (HPLC) was used to analyse alliin. Soxhlet extraction had the best yield (1.96 g) using ethanol–water (1:1) as the solvent in comparison to SWE extraction (1.28 g) at 180 °C and 6 mL/min. In contrast, SWE yielded a greater concentration of alliin (136.82 mg/g) at 120 °C and 2 mL/min than the Soxhlet method when using distilled water as the solvent (65.18 mg/g). Therefore, SWE may replace Soxhlet extraction as the conventional method for extracting alliin from garlic at a high concentration, and SWE has advantages that favour garlic extracts. |
| first_indexed | 2024-03-09T20:28:21Z |
| format | Article |
| id | doaj.art-99de7755783c472ba5b8a0fc5a585415 |
| institution | Directory Open Access Journal |
| issn | 2305-7084 |
| language | English |
| last_indexed | 2024-03-09T20:28:21Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | ChemEngineering |
| spelling | doaj.art-99de7755783c472ba5b8a0fc5a5854152023-11-23T23:29:29ZengMDPI AGChemEngineering2305-70842022-09-01657310.3390/chemengineering6050073Comparison of Alliin Recovery from <i>Allium sativum</i> L. Using Soxhlet Extraction and Subcritical Water ExtractionAhmad Syahmi Zaini0Nicky Rahmana Putra1Zuhaili Idham2Azrul Nurfaiz Mohd Faizal3Mohd Azizi Che Yunus4Hasmadi Mamat5Ahmad Hazim Abdul Aziz6Centre of Lipids Engineering and Applied Research (CLEAR), Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia (UTM), Johor Bahru 81310, MalaysiaCentre of Lipids Engineering and Applied Research (CLEAR), Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia (UTM), Johor Bahru 81310, MalaysiaCentre of Lipids Engineering and Applied Research (CLEAR), Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia (UTM), Johor Bahru 81310, MalaysiaCentre of Lipids Engineering and Applied Research (CLEAR), Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia (UTM), Johor Bahru 81310, MalaysiaCentre of Lipids Engineering and Applied Research (CLEAR), Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia (UTM), Johor Bahru 81310, MalaysiaFaculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, MalaysiaFaculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, MalaysiaGarlic (<i>Allium sativum</i> L.) is an herbaceous plant and is recognised for its numerous medicinal and culinary properties, and it is used in diverse food preparations for its characteristic flavour and aroma. High alliin content increases the formation of allicin, a bioactive compound of garlic. Therefore, this research aimed to compare different extraction methods for garlic (<i>Allium sativum</i> L.) between subcritical water extraction (SWE) and Soxhlet extraction to obtain a high extraction yield and alliin content. The SWE conditions were 120 °C and 180 °C temperatures and 2 mL/min and 6 mL/min flow rates at a constant pressure of 15 MPa for a 10 min extraction time, respectively. In the meanwhile, the extraction time for Soxhlet extraction with various solvents, namely, distilled water, ethanol–water (1:1), and 100% ethanol, was two hours. High-performance liquid chromatography (HPLC) was used to analyse alliin. Soxhlet extraction had the best yield (1.96 g) using ethanol–water (1:1) as the solvent in comparison to SWE extraction (1.28 g) at 180 °C and 6 mL/min. In contrast, SWE yielded a greater concentration of alliin (136.82 mg/g) at 120 °C and 2 mL/min than the Soxhlet method when using distilled water as the solvent (65.18 mg/g). Therefore, SWE may replace Soxhlet extraction as the conventional method for extracting alliin from garlic at a high concentration, and SWE has advantages that favour garlic extracts.https://www.mdpi.com/2305-7084/6/5/73<i>Allium sativum</i> L.alliinSoxhlet extractionsubcritical water extraction |
| spellingShingle | Ahmad Syahmi Zaini Nicky Rahmana Putra Zuhaili Idham Azrul Nurfaiz Mohd Faizal Mohd Azizi Che Yunus Hasmadi Mamat Ahmad Hazim Abdul Aziz Comparison of Alliin Recovery from <i>Allium sativum</i> L. Using Soxhlet Extraction and Subcritical Water Extraction ChemEngineering <i>Allium sativum</i> L. alliin Soxhlet extraction subcritical water extraction |
| title | Comparison of Alliin Recovery from <i>Allium sativum</i> L. Using Soxhlet Extraction and Subcritical Water Extraction |
| title_full | Comparison of Alliin Recovery from <i>Allium sativum</i> L. Using Soxhlet Extraction and Subcritical Water Extraction |
| title_fullStr | Comparison of Alliin Recovery from <i>Allium sativum</i> L. Using Soxhlet Extraction and Subcritical Water Extraction |
| title_full_unstemmed | Comparison of Alliin Recovery from <i>Allium sativum</i> L. Using Soxhlet Extraction and Subcritical Water Extraction |
| title_short | Comparison of Alliin Recovery from <i>Allium sativum</i> L. Using Soxhlet Extraction and Subcritical Water Extraction |
| title_sort | comparison of alliin recovery from i allium sativum i l using soxhlet extraction and subcritical water extraction |
| topic | <i>Allium sativum</i> L. alliin Soxhlet extraction subcritical water extraction |
| url | https://www.mdpi.com/2305-7084/6/5/73 |
| work_keys_str_mv | AT ahmadsyahmizaini comparisonofalliinrecoveryfromialliumsativumilusingsoxhletextractionandsubcriticalwaterextraction AT nickyrahmanaputra comparisonofalliinrecoveryfromialliumsativumilusingsoxhletextractionandsubcriticalwaterextraction AT zuhailiidham comparisonofalliinrecoveryfromialliumsativumilusingsoxhletextractionandsubcriticalwaterextraction AT azrulnurfaizmohdfaizal comparisonofalliinrecoveryfromialliumsativumilusingsoxhletextractionandsubcriticalwaterextraction AT mohdazizicheyunus comparisonofalliinrecoveryfromialliumsativumilusingsoxhletextractionandsubcriticalwaterextraction AT hasmadimamat comparisonofalliinrecoveryfromialliumsativumilusingsoxhletextractionandsubcriticalwaterextraction AT ahmadhazimabdulaziz comparisonofalliinrecoveryfromialliumsativumilusingsoxhletextractionandsubcriticalwaterextraction |