Polyphenol, Flavonoid Content and Antioxidant Activity of the Garlic (<i>Allium sativum </i>L.) Extract Obtained by Two Different Extraction Processes

Abstract

Garlic is a globally used spice due to its pungent taste and a fishy deodorant and digestive stimulator. Owing to the widespread use of garlic in both Oriental and Western medicine, further investigations on garlic extracts might carry important implications in the industry. In this study, we conducted extraction of garlic extraction by two conventional methods and an ultrasonic assisted method. The processes were optimized with respect to various quality parameters including polyphenol, flavonoid content, and antioxidant activity. The results showed that extracting garlic under the ultrasonic support will show higher efficiency than the non-ultrasonic extraction. The optimal extraction parameters are: 70% ethanol solvent, 10/1 solvent / material ratio, 40 °C temperature and 40 minutes time. Keywords: Allium Sativum L., Garic, Polyphenol, Flavonoid, Antioxidant