Influence of Some Solvents on the Extraction of Major Phenolic Compounds and their Antioxidant Activities in Egyptian Garlic (Allium sativum L.)

Abstract

Garlic Allium sativum L. belongs to the family Alliaceae. Garlic has many nutritional and medicinal uses. There are several solvents for extraction of bio actives i.e. Acetone, Ethanol...etc. The present study is aimed to compare the four solvents (acetone, ethanol, hexane and methanol) to extract the phenolics from local garlic varieties (Sids 40 and Sids 50) and its effect on antioxidants. The results showed the distinction of methanol over the rest of the other used solvents. It was found that they gave the highest content of total phenols estimated at 402.64 and 383.90 \(\mu g/g\) for both varieties, Sids 40 and Sids 50 respectively. The methanol as extraction solvent has more potential to recover a higher amount of Gallic acid, Syringic acid derivatives, (+)-Catechin, p-Coumaric acid, p-Hydroxy-benzoic acid and Epicatechin content from garlic powder for both varieties. In general, garlic variety (Sids 40) was distinguished by its content of phenols compared to garlic variety (Sids 50). The highest radical scavenging activity was observed for the extract from methanol garlic extraction, i.e. 4.81 and 4.71 \(\mu g/mL\) for DPPH and 0.52 and 0.51 \(\mu g/mL\) for ABTS+ (Sids 40 and Sids 50 respectively).