Influence of ultrasound-assisted extraction of bioactives from garlic (Allium sativum) sprouts using response surface methodology

Garlic sprouts have nutritional and culinary significances due to good source of chemical compounds. The present study aimed to determine the optimized condition for maximum extraction of polyphenols from garlic sprouts through RSM (response surface methodology). However, the proximate, color and microbial analysis were performed on the freeze-dried garlic sprouts. The influences of extraction time (3–9 min), amplitude (50–90 %), ethanol concentration (25–75 %) and solid–liquid ratio (20–40 g/mL) on the extraction yield and total phenolic content (TPC) were investigated. The highest yield was observed on time (9 min), amplitude (70 %), ethanol (25 %) and solid–liquid ratio (30 g/mL) whereas the maximum TPC were measured on time (3 min), amplitude (70 %), ethanol (75 %) and solid–liquid ratio (30 g/mL). The optimal extraction conditions were 5.20 min, 61.1 % ethanol, 71.4 % amplitude and 30.6  g/mL solid–liquid ratio. However, the estimated results of the study are in accordance with the experimental outputs. In addition, chromatographic measurement showed the characterization of polyphenols in garlic sprout extract. Garlic can be fruitful in pharmaceutical and food industries due to a good source of bioactive compounds.