Affiliation:
1. Department of Food Process Engineering, National Institute of Technology, Rourkela 769008, Odisha, India
2. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal 148106, Punjab, India
Abstract
This study explains the effect of ultrasound on the extraction of the bioactive compounds from garlic (Allium sativum L.) leaf powder. The experiment was carried out by varying the ultrasound amplitude (30–60%), treatment time (5–15 min), and ethanol concentration (40–60%) required to obtain the maximum extraction yield of total phenol content (TPC), total flavonoid content (TFC), and antioxidant activity. Rotatable central composite design (RCCD) provided experimental parameter combinations in the ultrasound-assisted extraction (UAE) of garlic leaf powder. The values of extraction yield, TPC, TFC, and antioxidant activity for the optimized condition of RSM were obtained at 53% amplitude, 13 min of treatment time, and 50% ethanol concentration. The values of the target compounds predicted at this optimized condition from RSM were 32.2% extraction yield, 9.9 mg GAE/g TPC, 6.8 mg QE/g TFC, and 58% antioxidant activity. The ANN-GA optimized condition for the leaf extracts was obtained at 60% amplitude, 13 min treatment time, and 53% ethanol concentration. The predicted values of optimized condition obtained by ANN-GA were recorded as 32.1738% extraction yield and 9.8661 mg GAE/g, 6.8398 mg QE/g, and 58.5527% for TPC, TFC, and antioxidant activity, respectively. The matured leaves of garlic, if not harvested during its cultivation, often go waste despite being rich in antioxidants and phenolic compounds. With the increased demand for the production of value-added products, the extraction of the bioactive compounds from garlic leaves can resolve waste management and potential health issues without affecting the crop yield through the process for high-end use in value addition.
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Reference68 articles.
1. FAO (2022, December 03). Food and Agriculture Organization of the United Nations (FAO) 2021. Available online: http://www.fao.org/faostat/en/#data.
2. Charron, C.S., Milner, J.A., and Novotny, J.A. (2016). Encyclopedia of Food and Health, Academic Press.
3. Singh, R., Prasad, K.K., Siddiqui, M.W., and Prasad, K. (2017). Medicinal Plants in Preventive and Curative Role for Various Ailments, Apple Academic Press.
4. Kaur, R., Shekhar, S., and Prasad, K. (2022). Secondary Metabolites of Fruits and Vegetables with Antioxidant Potential. Second. Metab. Trends Rev., 141.
5. Structures of Cyclic Organosulfur Compounds From Garlic (Allium sativum L.) Leaves;Fukaya;Front. Chem.,2020