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Peer-reviewedCC BY 4.0Molecules

Tailoring Garlic Bioactive Profiles Through Green Extraction: Comparative Optimization of Microwave- and Ultrasound-Assisted Technologies

  • Marko Krstić1
  • Nemanja Teslić2
  • Filip Andrić1
  • Perica Bošković3
  • Branimir Pavlić4
4 affiliations
  1. 1Faculty of Chemistry, University of Belgrade, Studenski trg 16, 11158 Belgrade, Serbia
  2. 2Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
  3. 3Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia
  4. 4Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
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Abstract

Garlic (Allium sativum L.) contains a wide range of bioactive compounds, including phenolic compounds, flavonoids, and organosulfur compounds. Efficient recovery of phenolic and organosulfur compounds from garlic requires extraction technologies capable of selectively preserving chemically distinct bioactive constituents. This study comparatively optimized microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) to elucidate their selectivity toward different classes of garlic bioactive compounds using response surface methodology (RSM) based on a central composite design. The effects of various extraction parameters on total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (DPPH, FRAP, and ABTS), and allicin content were investigated. Model performance varied by response: several equations supported prediction within the studied ranges, whereas the MAE TFC and UAE DPPH and ABTS models showed limited predictive ability and significant lack of fit despite the high predicted R2. At the selected conditions, the measured MAE extract contained 58.29 mg allicin/100 g DW after 7 min, whereas the measured UAE extract had TPC and TFC values of 358.7 g GAE/100 g DW and 117.8 g CE/100 g DW, respectively. These observations indicate that the selected conditions produced different bioactive profiles, but do not establish a statistically robust optimum for every response included in the desirability calculation.

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Cite

BibTeXRIS
BibTeX
@article{krstic2026tailoring,
  title = {{Tailoring Garlic Bioactive Profiles Through Green Extraction: Comparative Optimization of Microwave- and Ultrasound-Assisted Technologies}},
  author = {Marko Krstić and Nemanja Teslić and Filip Andrić and Perica Bošković and Branimir Pavlić},
  journal = {Molecules},
  year = {2026},
  month = oct,
  doi = {10.3390/molecules31203629},
  url = {https://www.mdpi.com/1420-3049/31/20/3629},
  note = {CC BY 4.0},
}
RIS
TY  - JOUR
TI  - Tailoring Garlic Bioactive Profiles Through Green Extraction: Comparative Optimization of Microwave- and Ultrasound-Assisted Technologies
AU  - Marko Krstić
AU  - Nemanja Teslić
AU  - Filip Andrić
AU  - Perica Bošković
AU  - Branimir Pavlić
PY  - 2026
DA  - 2026/10/01
JO  - Molecules
DO  - 10.3390/molecules31203629
UR  - https://www.mdpi.com/1420-3049/31/20/3629
AB  - Garlic (Allium sativum L.) contains a wide range of bioactive compounds, including phenolic compounds, flavonoids, and organosulfur compounds. Efficient recovery of phenolic and organosulfur compounds from garlic requires extraction technologies capable of selectively preserving chemically distinct bioactive constituents. This study comparatively optimized microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) to elucidate their selectivity toward different classes of garlic bioactive compounds using response surface methodology (RSM) based on a central composite design. The effects of various extraction parameters on total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (DPPH, FRAP, and ABTS), and allicin content were investigated. Model performance varied by response: several equations supported prediction within the studied ranges, whereas the MAE TFC and UAE DPPH and ABTS models showed limited predictive ability and significant lack of fit despite the high predicted R2. At the selected conditions, the measured MAE extract contained 58.29 mg allicin/100 g DW after 7 min, whereas the measured UAE extract had TPC and TFC values of 358.7 g GAE/100 g DW and 117.8 g CE/100 g DW, respectively. These observations indicate that the selected conditions produced different bioactive profiles, but do not establish a statistically robust optimum for every response included in the desirability calculation.
SN  - 1420-3049
ER  -