Perfecting Garlic Extraction for Best Health Benefits and Chemical Analysis

Jenn Hoskins
28th August, 2024

Perfecting Garlic Extraction for Best Health Benefits and Chemical Analysis

Image Source: Natural Science News, 2024

Key Findings

  • Researchers at the University of Sargodha optimized the extraction of bioactive compounds from a new garlic cultivar, NARC-G1
  • The optimal extraction conditions were 23 minutes, 60°C, and a 39:1 solvent-to-solid ratio
  • The garlic extract showed high antioxidant, antihyperglycemic, and antimicrobial activities, with significant inhibition of α-amylase and α-glucosidase
Garlic, a widely consumed spice, has long been recognized for its medicinal properties[2][3]. Recent research conducted by the University of Sargodha has focused on optimizing the extraction and characterization of bioactive components from a newly developed garlic cultivar, NARC-G1[1]. This study aims to enhance the understanding and utilization of garlic's health benefits, particularly in the context of its antioxidant, antihyperglycemic, and antimicrobial activities. The study employed ultrasonic-assisted extraction, a method that uses ultrasonic waves to improve the efficiency of extracting valuable compounds from plant materials. The researchers used response surface methodology to optimize three key parameters: extraction time, solvent-to-solid ratio, and extraction temperature. The optimal conditions were found to be a 23-minute extraction time, a temperature of 60°C, and a solvent-to-solid ratio of 39:1. Under these conditions, the garlic extract exhibited high total phenolic content (13.76 mg GAE/g), strong DPPH radical scavenging activity (62.76%), significant α-amylase inhibition (71.43%), and substantial α-glucosidase inhibition (79.43%). These findings align with previous research that highlights the diverse health benefits of garlic and its bioactive constituents[2][3]. For instance, garlic is known to possess antioxidant, anti-inflammatory, and antimicrobial properties, which are attributed to its rich content of sulfur-containing compounds such as diallyl disulfide[3]. In the current study, gas chromatography-mass spectrometry (GC-MS) analysis identified 26 high-value bioactive compounds in the NARC-G1 garlic extract, with diallyl disulfide being the most abundant (16.22%). The study also explored the antihyperglycemic potential of the garlic extract through in silico investigations, which are computer-simulated experiments. Compounds such as stigmasterol, arbutin, squalene, α-tocopherol, and linoleic acid were identified as key contributors to this potential. These findings are significant because they suggest that NARC-G1 garlic extract could be developed into functional foods or nutraceuticals aimed at managing blood sugar levels. Additionally, the antimicrobial activity of the optimized garlic extract was tested against various bacterial strains. The extract showed the highest sensitivity against Streptococcus mutans (19.25±1.98 mm) and Listeria monocytogenes (19.34±2.04 mm), while Pseudomonas aeruginosa was the least sensitive. This antimicrobial activity supports earlier findings that garlic has potent antibacterial properties[3]. The current research builds on earlier studies that have examined the health benefits of garlic and other spices[2][3][4][5]. For example, garlic has been shown to have hepatoprotective effects, which are beneficial in treating liver conditions such as alcoholic liver fibrosis (ALF)[4]. The bioactive sulfur compounds in garlic, which were also highlighted in the current study, play a crucial role in these health benefits[5]. In summary, the University of Sargodha's study on the NARC-G1 garlic cultivar provides valuable insights into optimizing the extraction of bioactive compounds and understanding their health benefits. By identifying optimal extraction conditions and characterizing the bioactive components, this research paves the way for the development of garlic-based nutraceuticals and functional foods aimed at improving health and managing diseases.

MedicineBiochemPlant Science

References

Main Study

1) Optimization of Extraction Conditions for Biological Attributes of Newly Developed NARC-G1 Garlic Using Response Surface Methodology and Its GC-MS Characterization.

Published 27th August, 2024

https://doi.org/10.1002/cbdv.202401013

Related Studies

2) Health Benefits of Culinary Herbs and Spices.

https://doi.org/10.5740/jaoacint.18-0418

3) Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.).

https://doi.org/10.3390/foods8070246

4) Effects of garlic polysaccharide on alcoholic liver fibrosis and intestinal microflora in mice.

https://doi.org/10.1080/13880209.2018.1479868

5) Tissue-Specific Accumulation of Sulfur Compounds and Saponins in Different Parts of Garlic Cloves from Purple and White Ecotypes.

https://doi.org/10.3390/molecules22081359


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