Physicochemical Characteristics of Garlic (Allium sativum L.) Oil: Effect of Extraction Procedure
International Journal of Nutrition and Food Sciences
Volume 3, Issue 6-1, November 2014, Pages: 1-5
Received: Jul. 9, 2014;
Accepted: Jul. 22, 2014;
Published: Aug. 20, 2014
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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
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.
Mohsen Saberi Nadjafi,
Physicochemical Characteristics of Garlic (Allium sativum L.) Oil: Effect of Extraction Procedure, International Journal of Nutrition and Food Sciences. Special Issue:Optimizing Quality and Food Process Assessment.
Vol. 3, No. 6-1,
2014, pp. 1-5.
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