Ultrasonic-assisted extraction of allicin and its stability during storage
Keywords:
Allicin, Degradation, Extraction, Kinetic, Ultrasonic, StabilityAbstract
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.
References
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Zhang, L., Zhou, C., Wang, B., Yagoub, A.E.-G.A., Ma, H., Zhang, X. and Wu, M. 2017. Study of ultrasonic cavitation during extraction of the peanut oil at varying frequencies. Ultrasonics Sonochemistry, 37, 106-113.
Žlabur, J.Š., Voća, S., Dobričević, N., Pliestić, S., Galić, A., Boričević, A. and Borić, N. 2016. Ultrasound-assisted extraction of bioactive compounds from lemon balm and peppermint leaves. The Journal of I
Borlinghaus, J., Albrecht, F., Gruhlke, M.C.H., Nwachukwu, I.D. and Slusarenko, A.J. 2014. Allicin: chemistry and biological properties. Molecules. 19: 12591-12618.
Danlami, J.M., Arsad, A., Zaini, M.A.A. and Sulaiman, H. 2014. A comparative study of various oil extraction techniques from plants. Reviews in Chemical Engineering. 30: 605-626.
Deng, J., Xua, Z., Xiang, C., Liu, J., Zhou, L., Li, T., Yang, Z. and Ding, C. 2017. Comparative evaluation of maceration and ultrasonic-assisted extraction of phenolic compounds from fresh olives, Ultrasonics Sonochemistry. 37: 328-334.
Dongsheng, Z., Li, X., Zhang, H., Rena, -K. and Chen, J. 2014. HPLC Fingerprint Characteristics of Active Materials of Garlic and Other Allium Species, Analytical Letters. 47: 155–166.
Fujisawa, H., Suma, K., Origuchi, K., Kumagai, H., Seki, T. and Ariga, T. 2014. Biological and chemical stability of garlic-derived allicin. Journal of Agricultural and Food Chemistry. 56: 4229-4235.
Fujisawa, H., Suma, K., Origuchi, K., Seki, T. and Ariga, T. 2008. Thermostability of allicin determined by chemical and biological assays. Journal of Bioscience, Biotechnology, and Biochemistry. 72: 2877-2883.
Garcia-Vaquero, M., Gaurav, R., Tiwari, B. and Sweeney, T. 2018. Ultrasonic extraction, TResearch Autumn. 13: 34-35.
González-Centeno, M.R., Knoerzer, K., Sabarez, H., Simal, S., Rosselló, C. and Femenia, A. 2014. Effect of acoustic frequency and power density on the aqueous ultrasonic-assisted extraction of grape pomace (Vitis vinifera L.)– A response surface approach. Ultrasonics Sonochemistry. 21: 2176-2184.
Hu, J., Jia, X., Fang, X., Li, P., He, C., Chen, M. 2016. Ultrasonic extraction, antioxidant and anticancer activities of novel polysaccharides from Chuanxiong rhizome. International Journal of Biological Macromolecules. 85: 277-284.
ibrin Mohammed Danlami, Agus Arsad*, Muhammad Abbas Ahmad Zaini
Li, F., Li, Q., Wub, S. and Tan, Z. 2017. Salting-out extraction of allicin from garlic (Allium sativum L.) based on ethanol/ammonium sulfate in laboratory and pilot scale. Food Chemistry. 217: 91-97.
Marchese, A., Barbieri, R., Sanches-Silva, A., Daglia, M., Nabavi, S.F., Jafari, N.J., Izadi, M., Ajami, M. and Nabavi, S.M. 2016. Antifungal and antibacterial activities of allicin: A review. Trends in Food Science & Technology. 52: 49-56.
Miron, T., Shin, I., Feigenblat, G., Weiner, L., Mirelman, D., Wilchek, M. and Rabinkov, A. 2002. A spectrophotometric assay for allicin, alliin, and alliinase (alliin lyase) with a chromogenic thiol: reaction of 4-mercaptopyridine with thiosulfinates. Analytical Biochemistry. 307 (2002) 76–83.
Phoungchandang, S. and Boonnattakorn, R. 2008. The effect of storage on quality of concentrated garlic solution. Konkean University Research Journal. 13: 208-213.
Rafe, A. and Nadjafi M. S. 2014. Physicochemical characteristics of garlic (Allium sativum L.) oil: Effect of extraction procedure. International Journal of Nutrition and Food Sciences. 3: 1-5.
Ratti, C., Araya-Farias, M., Mendez-Lagunas, L. and Makhlouf, J. 2007. Drying of galic (Allium sativum) and its effect on allicin retention. Drying technology. 25: 349-356.
Rodriguez-Jimenes, G.C., Paramo-Calderon, D.E., Wall-Martinez, H.A., Robles-Overa, V.J., Valeria-Alfaro, G. and Garcia-Alvarado, M.A. 2014. Effect of process variables on spray-dried garlic juice quality evaluated by multivariate statistic. Food Bioprocess Technology. 7: 2434-2442.
Seema, Y., Niyati, A.T., and Jagat, D.B. 2015. Antimicrobial activity of fresh garlic juice: An in vitro study. An international Quarterly Journal of Research Aryerveda. 36: 203–207.
Spigno, G., Tramelli, L. and Faveri, D.M. 2007. Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics. Journal of Food Engineering. 81: 200-208.
Tomšik, A., Pavlić, B., Vladić, J., Ramić, M., Brindza, J., & Vidović, S. 2016. Optimization of ultrasound-assisted extraction of bioactive compounds from wild garlic (Allium ursinum L.). Ultrasonics Sonochemistry. 29: 502-51.
Vilkhu, K., Manasseh, R., Mawson, R. and Ashokkumar, M. 2011. Ultrasonic recovery and modification of food ingredients. In H. Feng, G., Barbosa-Canovas and J. Weiss (Eds). Ultrasound technologies for food and bioprocessing (pp. 345–368). Springer, New York.
Wang, H., Li, X., Liu, X., Shen, D., Qiu, Y., Zhang, X. and Song, J. 2015. Influence of pH, concentration and light on stability of allicin in garlic (Allium sativum L.) aqueous extract as measured by UPLC. Journal of the Science, Food and Agricultural: 1838-1844.
Wang, H.-J., Pan, M.-C., Chang, C.-K., Chang, S.-W. and Hsieh, C.-W. 2014. Optimization of ultrasonic-assisted extraction of cordycepin from cordyceps militaris using orthogonal experimental design, Molecules. 19: 20808-20820.
Liu, Y., She, X.-R., Huang, J.-B., LIU, M.-C. and ZHAN, M.-E. 2017. Ultrasonic-extraction of phenolic compounds from Phyllanthus urinaria: optimization model and antioxidant activity. Food Science and Technology. URL. http://dx.doi.org/10.1590/1678-457x.21617. 15 December 2018.
Yoshida, H., Katsuzaki, H., Ohta, R., Ishikawa, K., Fukuda, H., Fujino, T. and Suzuki, A., 1999. Antimicrobial activity of the thiosylfinates isolated from oil-macerated garlic extract. Bioscience, Biotechnology and Biochemistry. 63: 591-594.
Zhang, L., Zhou, C., Wang, B., Yagoub, A.E.-G.A., Ma, H., Zhang, X. and Wu, M. 2017. Study of ultrasonic cavitation during extraction of the peanut oil at varying frequencies. Ultrasonics Sonochemistry, 37, 106-113.
Žlabur, J.Š., Voća, S., Dobričević, N., Pliestić, S., Galić, A., Boričević, A. and Borić, N. 2016. Ultrasound-assisted extraction of bioactive compounds from lemon balm and peppermint leaves. The Journal of I
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Published
2019-12-31
How to Cite
Tanongkankit, Yardfon. 2019. “Ultrasonic-Assisted Extraction of Allicin and Its Stability During Storage”. Food and Applied Bioscience Journal 7 (3):17-31. https://li01.tci-thaijo.org/index.php/fabjournal/article/view/162570.
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Food Processing and Engineering
