Investigation of the effects of extraction temperature and time on bioactive compounds content from garlic (Allium sativum L.) husk

Garlic ( Allium sativum L.) has been used as a functional food and medicine in traditional prescriptions for centuries. The extract of garlic husks contains phytonutrients antioxidant capacity, which can be applied the food, nutraceutical, cosmetics, pharmaceutical industries. However, husks, by-product industry, are considered agricultural wastes. Hence, this research aims at evaluating content several compounds determining appropriate temperature time extraction processing bioactive from husks. In research, husk powder was extracted different temperatures 40 to 80 o C during durations 30–120 min. This study found that optimum 60 70 duration 90 min process. optimal total polyphenols 8.93 ± 0.252 mg gallic acid equivalent/g, flavonoids 0.028 0.002 (mg quercetin equivalent/g), thiosulfinates 9.73 0.071 (μmol/g), anthocyanins 0.0047 0.0001 (mg/g) dried husk. Based on finding, suggests should utilized potential source natural antioxidants extract, supplement, support cardiovascular immune systems+ odorless products.