Details
| Originalsprache | Englisch |
|---|---|
| Aufsatznummer | 107286 |
| Fachzeitschrift | Ultrasonics Sonochemistry |
| Jahrgang | 115 |
| Frühes Online-Datum | 25 Feb. 2025 |
| Publikationsstatus | Veröffentlicht - Apr. 2025 |
Abstract
Garlic sprouts have nutritional and culinary significances due to good source of chemical compounds. The present study aimed to determine the optimized condition for maximum extraction of polyphenols from garlic sprouts through RSM (response surface methodology). However, the proximate, color and microbial analysis were performed on the freeze-dried garlic sprouts. The influences of extraction time (3–9 min), amplitude (50–90 %), ethanol concentration (25–75 %) and solid–liquid ratio (20–40 g/mL) on the extraction yield and total phenolic content (TPC) were investigated. The highest yield was observed on time (9 min), amplitude (70 %), ethanol (25 %) and solid–liquid ratio (30 g/mL) whereas the maximum TPC were measured on time (3 min), amplitude (70 %), ethanol (75 %) and solid–liquid ratio (30 g/mL). The optimal extraction conditions were 5.20 min, 61.1 % ethanol, 71.4 % amplitude and 30.6 g/mL solid–liquid ratio. However, the estimated results of the study are in accordance with the experimental outputs. In addition, chromatographic measurement showed the characterization of polyphenols in garlic sprout extract. Garlic can be fruitful in pharmaceutical and food industries due to a good source of bioactive compounds.
ASJC Scopus Sachgebiete
- Umweltwissenschaften (insg.)
- Umweltchemie
- Chemische Verfahrenstechnik (insg.)
- Chemische Verfahrenstechnik (sonstige)
- Medizin (insg.)
- Radiologie, Nuklearmedizin und Bildgebung
- Physik und Astronomie (insg.)
- Akustik und Ultraschall
- Chemie (insg.)
- Organische Chemie
- Chemie (insg.)
- Anorganische Chemie
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in: Ultrasonics Sonochemistry, Jahrgang 115, 107286, 04.2025.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Influence of ultrasound-assisted extraction of bioactives from garlic (Allium sativum) sprouts using response surface methodology
AU - Khalid, Waseem
AU - Benmebarek, Imed E.
AU - Saeed, Kanza
AU - Koraqi, Hyrije
AU - Moreno, Andres
AU - Mugabi, Robert
AU - Nayik, Gulzar Ahmad
AU - Esatbeyoglu, Tuba
N1 - Publisher Copyright: © 2025 The Author(s)
PY - 2025/4
Y1 - 2025/4
N2 - Garlic sprouts have nutritional and culinary significances due to good source of chemical compounds. The present study aimed to determine the optimized condition for maximum extraction of polyphenols from garlic sprouts through RSM (response surface methodology). However, the proximate, color and microbial analysis were performed on the freeze-dried garlic sprouts. The influences of extraction time (3–9 min), amplitude (50–90 %), ethanol concentration (25–75 %) and solid–liquid ratio (20–40 g/mL) on the extraction yield and total phenolic content (TPC) were investigated. The highest yield was observed on time (9 min), amplitude (70 %), ethanol (25 %) and solid–liquid ratio (30 g/mL) whereas the maximum TPC were measured on time (3 min), amplitude (70 %), ethanol (75 %) and solid–liquid ratio (30 g/mL). The optimal extraction conditions were 5.20 min, 61.1 % ethanol, 71.4 % amplitude and 30.6 g/mL solid–liquid ratio. However, the estimated results of the study are in accordance with the experimental outputs. In addition, chromatographic measurement showed the characterization of polyphenols in garlic sprout extract. Garlic can be fruitful in pharmaceutical and food industries due to a good source of bioactive compounds.
AB - Garlic sprouts have nutritional and culinary significances due to good source of chemical compounds. The present study aimed to determine the optimized condition for maximum extraction of polyphenols from garlic sprouts through RSM (response surface methodology). However, the proximate, color and microbial analysis were performed on the freeze-dried garlic sprouts. The influences of extraction time (3–9 min), amplitude (50–90 %), ethanol concentration (25–75 %) and solid–liquid ratio (20–40 g/mL) on the extraction yield and total phenolic content (TPC) were investigated. The highest yield was observed on time (9 min), amplitude (70 %), ethanol (25 %) and solid–liquid ratio (30 g/mL) whereas the maximum TPC were measured on time (3 min), amplitude (70 %), ethanol (75 %) and solid–liquid ratio (30 g/mL). The optimal extraction conditions were 5.20 min, 61.1 % ethanol, 71.4 % amplitude and 30.6 g/mL solid–liquid ratio. However, the estimated results of the study are in accordance with the experimental outputs. In addition, chromatographic measurement showed the characterization of polyphenols in garlic sprout extract. Garlic can be fruitful in pharmaceutical and food industries due to a good source of bioactive compounds.
KW - Color
KW - Microbial load
KW - Non-thermal treatment
KW - Nutritional composition
KW - Polyphenol
UR - http://www.scopus.com/inward/record.url?scp=85218951077&partnerID=8YFLogxK
U2 - 10.1016/j.ultsonch.2025.107286
DO - 10.1016/j.ultsonch.2025.107286
M3 - Article
VL - 115
JO - Ultrasonics Sonochemistry
JF - Ultrasonics Sonochemistry
SN - 1350-4177
M1 - 107286
ER -