Journal
FOOD CHEMISTRY
Volume 217, Issue -, Pages 91-97Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.08.092
Keywords
Salting-out extraction; Allicin; Purification; Biological activities
Funding
- National Natural Science Foundation of China [21406262]
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Salting-out extraction (SOE) based on lower molecular organic solvent and inorganic salt was considered as a good substitute for conventional polymers aqueous two-phase extraction (ATPE) used for the extraction of some bioactive compounds from natural plants resources. In this study, the ethanol/ammonium sulfate was screened as the optimal SOE system for the extraction and preliminary purification of allicin from garlic. Response surface methodology (RSM) was developed to optimize the major conditions. The maximum extraction efficiency of 94.17% was obtained at the optimized conditions for routine use: 23% (w/w) ethanol concentration and 24% (w/w) salt concentration, 31 g/L loaded sample at 25 degrees C with pH being not adjusted. The extraction efficiency had no obvious decrease after amplification of the extraction. This ethanol/ammonium sulfate SOE is much simpler, cheaper, and effective, which has the potentiality of scale-up production for the extraction and purification of other compounds from plant resources. (C) 2016 Elsevier Ltd. All rights reserved.
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