Physicochemical Characteristics of Garlic (Allium sativum L.) Oil: Effect of Extraction Procedure

Ali Rafe; Mohsen Saberi Nadjafi

doi:doi:10.11648/j.ijnfs.s.2014030601.11

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Physicochemical Characteristics of Garlic (Allium sativum L.) Oil: Effect of Extraction Procedure

Ali Rafe, Mohsen Saberi Nadjafi

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 6-1)

Received: 9 July 2014 Accepted: 22 July 2014 Published: 20 August 2014

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Abstract

Garlic oil (GO) is behaves as a nutraceutical compound; however, its application is limited due to its pungency, undesirable aroma, low stability and solubility. The physicochemical properties of GO are certainly key parameters in the encapsulation process. Therefore, the aim of the current work was to study the effect of different extraction procedures such as solvent extraction, distillation method and supercritical fluid extraction (SCF) on the physicochemical properties of garlic oil. The yield of GO was influenced by extraction method and was approximately 5.5, 6 and 7% for steam distillation, solvent methods and SCF-Co2, respectively. The specific gravity was obtained as 0.894 g/cm3 and independent to the extraction method, while the viscosity was changed and more viscosity was obtained by SCF-Co2. The chemical analyses revealed 2.5 as the acid value, 1.27 for free fatty acids, 1.8 as the saponificacation value and 14.5 as the iodine value of GO by SCF-Co2.The results showed that the SCF-Co2 had minor quality and nutritional loss on the GO, and could be applied for special purposes such as encapsulation of garlic oil.

Published in	International Journal of Nutrition and Food Sciences (Volume 3, Issue 6-1) This article belongs to the Special Issue Optimizing Quality and Food Process Assessment
DOI	10.11648/j.ijnfs.s.2014030601.11
Page(s)	1-5
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Garlic Oil, Extraction, Supercritical Fluid, Extraction Yield, Viscosity

References

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APA Style

Ali Rafe, Mohsen Saberi Nadjafi. (2014). Physicochemical Characteristics of Garlic (Allium sativum L.) Oil: Effect of Extraction Procedure. International Journal of Nutrition and Food Sciences, 3(6-1), 1-5. https://doi.org/10.11648/j.ijnfs.s.2014030601.11

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ACS Style

Ali Rafe; Mohsen Saberi Nadjafi. Physicochemical Characteristics of Garlic (Allium sativum L.) Oil: Effect of Extraction Procedure. Int. J. Nutr. Food Sci. 2014, 3(6-1), 1-5. doi: 10.11648/j.ijnfs.s.2014030601.11

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AMA Style

Ali Rafe, Mohsen Saberi Nadjafi. Physicochemical Characteristics of Garlic (Allium sativum L.) Oil: Effect of Extraction Procedure. Int J Nutr Food Sci. 2014;3(6-1):1-5. doi: 10.11648/j.ijnfs.s.2014030601.11

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@article{10.11648/j.ijnfs.s.2014030601.11,
  author = {Ali Rafe and Mohsen Saberi Nadjafi},
  title = {Physicochemical Characteristics of Garlic (Allium sativum L.) Oil: Effect of Extraction Procedure},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {6-1},
  pages = {1-5},
  doi = {10.11648/j.ijnfs.s.2014030601.11},
  url = {https://doi.org/10.11648/j.ijnfs.s.2014030601.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.s.2014030601.11},
  abstract = {Garlic oil (GO) is behaves as a nutraceutical compound; however, its application is limited due to its pungency, undesirable aroma, low stability and solubility. The physicochemical properties of GO are certainly key parameters in the encapsulation process. Therefore, the aim of the current work was to study the effect of different extraction procedures such as solvent extraction, distillation method and supercritical fluid extraction (SCF) on the physicochemical properties of garlic oil. The yield of GO was influenced by extraction method and was approximately 5.5, 6 and 7% for steam distillation, solvent methods and SCF-Co2, respectively. The specific gravity was obtained as 0.894 g/cm3 and independent to the extraction method, while the viscosity was changed and more viscosity was obtained by SCF-Co2. The chemical analyses revealed 2.5 as the acid value, 1.27 for free fatty acids, 1.8 as the saponificacation value and 14.5 as the iodine value of GO by SCF-Co2.The results showed that the SCF-Co2 had minor quality and nutritional loss on the GO, and could be applied for special purposes such as encapsulation of garlic oil.},
 year = {2014}
}

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TY  - JOUR
T1  - Physicochemical Characteristics of Garlic (Allium sativum L.) Oil: Effect of Extraction Procedure
AU  - Ali Rafe
AU  - Mohsen Saberi Nadjafi
Y1  - 2014/08/20
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.s.2014030601.11
DO  - 10.11648/j.ijnfs.s.2014030601.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 1
EP  - 5
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.s.2014030601.11
AB  - Garlic oil (GO) is behaves as a nutraceutical compound; however, its application is limited due to its pungency, undesirable aroma, low stability and solubility. The physicochemical properties of GO are certainly key parameters in the encapsulation process. Therefore, the aim of the current work was to study the effect of different extraction procedures such as solvent extraction, distillation method and supercritical fluid extraction (SCF) on the physicochemical properties of garlic oil. The yield of GO was influenced by extraction method and was approximately 5.5, 6 and 7% for steam distillation, solvent methods and SCF-Co2, respectively. The specific gravity was obtained as 0.894 g/cm3 and independent to the extraction method, while the viscosity was changed and more viscosity was obtained by SCF-Co2. The chemical analyses revealed 2.5 as the acid value, 1.27 for free fatty acids, 1.8 as the saponificacation value and 14.5 as the iodine value of GO by SCF-Co2.The results showed that the SCF-Co2 had minor quality and nutritional loss on the GO, and could be applied for special purposes such as encapsulation of garlic oil.
VL  - 3
IS  - 6-1
ER  -

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Author Information

Ali Rafe

Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
Mohsen Saberi Nadjafi

Industrial Biotechnology Institute, Iranian Academic Center for Education, Culture and Research (ACECR), Mashhad, Iran

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Plain Text BibTeX RIS

APA Style

Ali Rafe, Mohsen Saberi Nadjafi. (2014). Physicochemical Characteristics of Garlic (Allium sativum L.) Oil: Effect of Extraction Procedure. International Journal of Nutrition and Food Sciences, 3(6-1), 1-5. https://doi.org/10.11648/j.ijnfs.s.2014030601.11

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ACS Style

Ali Rafe; Mohsen Saberi Nadjafi. Physicochemical Characteristics of Garlic (Allium sativum L.) Oil: Effect of Extraction Procedure. Int. J. Nutr. Food Sci. 2014, 3(6-1), 1-5. doi: 10.11648/j.ijnfs.s.2014030601.11

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AMA Style

Ali Rafe, Mohsen Saberi Nadjafi. Physicochemical Characteristics of Garlic (Allium sativum L.) Oil: Effect of Extraction Procedure. Int J Nutr Food Sci. 2014;3(6-1):1-5. doi: 10.11648/j.ijnfs.s.2014030601.11

Copy | Download

@article{10.11648/j.ijnfs.s.2014030601.11,
  author = {Ali Rafe and Mohsen Saberi Nadjafi},
  title = {Physicochemical Characteristics of Garlic (Allium sativum L.) Oil: Effect of Extraction Procedure},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {6-1},
  pages = {1-5},
  doi = {10.11648/j.ijnfs.s.2014030601.11},
  url = {https://doi.org/10.11648/j.ijnfs.s.2014030601.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.s.2014030601.11},
  abstract = {Garlic oil (GO) is behaves as a nutraceutical compound; however, its application is limited due to its pungency, undesirable aroma, low stability and solubility. The physicochemical properties of GO are certainly key parameters in the encapsulation process. Therefore, the aim of the current work was to study the effect of different extraction procedures such as solvent extraction, distillation method and supercritical fluid extraction (SCF) on the physicochemical properties of garlic oil. The yield of GO was influenced by extraction method and was approximately 5.5, 6 and 7% for steam distillation, solvent methods and SCF-Co2, respectively. The specific gravity was obtained as 0.894 g/cm3 and independent to the extraction method, while the viscosity was changed and more viscosity was obtained by SCF-Co2. The chemical analyses revealed 2.5 as the acid value, 1.27 for free fatty acids, 1.8 as the saponificacation value and 14.5 as the iodine value of GO by SCF-Co2.The results showed that the SCF-Co2 had minor quality and nutritional loss on the GO, and could be applied for special purposes such as encapsulation of garlic oil.},
 year = {2014}
}

Copy | Download

TY  - JOUR
T1  - Physicochemical Characteristics of Garlic (Allium sativum L.) Oil: Effect of Extraction Procedure
AU  - Ali Rafe
AU  - Mohsen Saberi Nadjafi
Y1  - 2014/08/20
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.s.2014030601.11
DO  - 10.11648/j.ijnfs.s.2014030601.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 1
EP  - 5
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.s.2014030601.11
AB  - Garlic oil (GO) is behaves as a nutraceutical compound; however, its application is limited due to its pungency, undesirable aroma, low stability and solubility. The physicochemical properties of GO are certainly key parameters in the encapsulation process. Therefore, the aim of the current work was to study the effect of different extraction procedures such as solvent extraction, distillation method and supercritical fluid extraction (SCF) on the physicochemical properties of garlic oil. The yield of GO was influenced by extraction method and was approximately 5.5, 6 and 7% for steam distillation, solvent methods and SCF-Co2, respectively. The specific gravity was obtained as 0.894 g/cm3 and independent to the extraction method, while the viscosity was changed and more viscosity was obtained by SCF-Co2. The chemical analyses revealed 2.5 as the acid value, 1.27 for free fatty acids, 1.8 as the saponificacation value and 14.5 as the iodine value of GO by SCF-Co2.The results showed that the SCF-Co2 had minor quality and nutritional loss on the GO, and could be applied for special purposes such as encapsulation of garlic oil.
VL  - 3
IS  - 6-1
ER  -

Copy | Download