The Effect of Different Extraction Procedures on Antioxidant Activity of Garlic (Allium sativum L.) Essential Oil

Abstract

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.

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