Extraction and characterization of essential oil of garlic (Allium sativa L.)
Nilesh Kumar Dehariya, Proshanta Guha, Rakesh Kumar Gupta
Abstract
The essential oil was extracted from garlic powder by soxhlet extraction method using ethanol as a solvent. The yield of essential oil was influenced by extraction time and temperature. The maximum extraction yield was 16.55% under treatment- T7 (50 °C for 4 hours). The density and refractive index of the oil was 0.875 (g/ml) and 1.52 respectively. The oil is light yellowish in colour with a pungent odour. The maximum TOAC (12.01 mM α tocopherol per ml of essential oil) was found under T3 treatment. Essential oil was analyzed by gas chromatography–mass Spectrometry (GC-MS). The major chemical compound were: diallyl disulfide (48.42%), allyl methyl trisulfide (7.27%), trisulfide, di-2 propenyl (3.46%), and daillyl sulfide (7.64%). The results revealed that T7 was the best treatment among all treatments. This indicates the feasibility of garlic oil production at a commercial scale for culinary and medical utilization.