Optimisation of garlic essential oil extraction and characteristics of onion varieties under optimal conditions

Öz

Garlic (Allium sativum L.) and onion (Allium Cepa L.) are ancient plants belonging to the same family. In this study, the first step was to optimise the extraction of garlic essential oil by distillation, obtain essential oil from two onion varieties under similar optimised conditions, and then investigate the various characteristics of onion juice concentrate prepared from the variety with higher essential oil content. It was determined that the highest garlic essential oil yield (0.429 ml.100 g-1) was obtained by adding 15% water to the mashed garlic and keeping it at 40°C for 1 hour. Two onion varieties subjected to essential oil extraction under similar optimised conditions yielded 0.017 ml.100 g-1 and 0.012 ml.100 g-1 of essential oil, respectively. The concentrated onion juice obtained from the variety with higher essential oil yield was determined to contain 1.57% fat, 6.53% protein and the main minerals potassium, calcium, sodium and magnesium. In addition, the amino acid profile of the onion concentrate was analysed, and it was determined that it contained important amino acids such as glutamic acid, arginine, tryptophan and aspartic acid. The results provide a basis for further research on the optimisation and characteristics of plant-based natural compounds.

Anahtar Kelimeler

• garlic
• onion
• essential oil
• optimisation
• concentrate

Sarımsak Esansiyel Yağ Ekstraksiyonunun Optimizasyonu ve Benzer Optimum Koşullar Altında Soğan Varyetelerinin Özellikleri

Öz

Sarımsak (Allium sativum L.) ve soğan (Allium Cepa L.) aynı familyaya ait kadim bitkilerdir. Bu çalışmada sarımsak uçucu yağının damıtma yoluyla ekstraksiyonunun optimizasyonu, benzer optimize koşullar altında iki soğan çeşidinden uçucu yağ eldesi ve daha sonra uçucu yağ içeriği daha yüksek olan çeşitten hazırlanan soğan suyu konsantresinin çeşitli özelliklerinin araştırılması amaçlanmıştır. En yüksek sarımsak uçucu yağ veriminin (0,429 ml.100 g-1) ezilmiş sarımsağa %15 su eklenmesi ve 40°C'de 1 saat bekletilmesi ile elde edildiği belirlenmiştir. Benzer optimize edilmiş koşullar altında uçucu yağ ekstraksiyonuna tabi tutulan iki soğan çeşidinden sırasıyla 0,017 ml.100 g-1 ve 0,012 ml.100 g-1 uçucu yağ ektrakte edilmiştir. Uçucu yağ verimi daha yüksek olan çeşitten elde edilen konsantre soğan suyunun %1,57 yağ, %6,53 protein ve ana mineraller olan potasyum, kalsiyum, sodyum ve magnezyum içerdiği belirlenmiştir. Ayrıca, soğan konsantresinin amino asit profili analiz edilmiş ve glutamik asit, arginin, triptofan ve aspartik asit gibi önemli amino asitleri içerdiği belirlenmiştir. Sonuçlar, bitki bazlı doğal bileşiklerin optimizasyonu ve özellikleri üzerine daha fazla araştırma için bir temel oluşturmaktadır.

Anahtar Kelimeler

• sarımsak
• soğan
• esansiyel yağ
• optimizasyon
• konsantre

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