STUDY ON THE DEVELOP EXPLOITATION AND RECOVERY PROCESS FOR GARLIC ESSENTIAL OIL USING SUPERCRITICAL CO2 SOLVENT

Abstract

Garlic is widely used in food, especially as a food spice. In Vietnamese cuisine, many dishes are prepared by stir-frying, frying and cooking methods, and garlic is indispensable. Garlic contains many nutritional components such as protein, carbohydrates, vitamins, minerals and biologically active substances, especially essential oils. Garlic essential oil has a characteristic attractive aroma and has many effects on human health. The aim of this study was to successfully develop a process for extracting and recovering garlic essential oil using supercritical CO₂ solvent, contributing to improving the efficiency of recovering garlic essential oil. The research content is to determine the content of garlic essential oil, technological parameters (extraction pressure, CO₂ flow, extraction time, raw material size, extraction temperature) of garlic essential oil and analyze the components of garlic essential oil. The results determined the content of garlic essential oil to be 0.42 ± 0.04%, extraction pressure was 30 Mpa, CO₂ flow was 4 ml/min, extraction time was 120 minutes, raw material size was 0.5 mm and extraction temperature was 60^oC, the essential oil recovery efficiency was 74.46 ± 1.52%. Using the GC-MS method, 16 components in garlic essential oil were identified, some of which accounted for a high proportion, typically diallyl disulfide at 42.54%, methyl (E)-1-propenyl trisulfide at 11.21%, 3-vinyl-4H-1,2-dithiine at 8.36%, diallyl trisulfide at 5.75%, 2-vinyl-4H-1,3-dithiine at 5.28%, diallyl tetrasulfide at 5.14% and cyclooctasulfur at 5.04%.