Supplementary data : Evaluation of advanced extraction techniques to obtain bioactive enriched extracts from garlic (Allium sativum L.) by-products

Garlic (Allium sativum L.) residues generated during its production are very abundant and their disposal can have a negative impact on the environment, in addition to entailing high management costs for producers. On the other hand, the numerous health benefits of garlic associated to its compositio...

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Detalles Bibliográficos
Autores: Jiménez-Amezcua, I., Soria, Ana C., Díez-Municio, Marina, Sanz, M. Luz, Ruiz-Matute, Ana I.
Tipo de recurso: conjunto de datos
Fecha de publicación:2025
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/383951
Acceso en línea:http://hdl.handle.net/10261/383951
https://doi.org/10.20350/digitalCSIC/17177
Access Level:acceso abierto
Palabra clave:Garlic by-products
Organosulfur compounds
Bioactive carbohydrates
Amino acids
Ultrasound-assisted extraction (UAE)
Pressurized liquid extraction (PLE)
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spelling Supplementary data : Evaluation of advanced extraction techniques to obtain bioactive enriched extracts from garlic (Allium sativum L.) by-productsJiménez-Amezcua, I.Soria, Ana C.Díez-Municio, MarinaSanz, M. LuzRuiz-Matute, Ana I.Garlic by-productsOrganosulfur compoundsBioactive carbohydratesAmino acidsUltrasound-assisted extraction (UAE)Pressurized liquid extraction (PLE)Garlic (Allium sativum L.) residues generated during its production are very abundant and their disposal can have a negative impact on the environment, in addition to entailing high management costs for producers. On the other hand, the numerous health benefits of garlic associated to its composition in organosulfur compounds (OSC), bioactive carbohydrates (BCH) and free amino acids (AA), among others, could be also attributed to these discarded residues. Therefore, there is great interest in the development of new, efficient, fast and environmentally friendly extraction methodologies of bioactive compounds for the revalorization of these by-products. Thus, in this work, new ultrasound-assisted extraction (UAE) and pressurized liquid extraction (PLE) methodologies were optimized using experimental designs to efficiently obtain multifunctional extracts from different garlic by-products. Stems were selected as the most promising bioactive source for their highest content of bioactive compounds. Concentration of bioactives extracted by these techniques were compared with those achieved by conventional solid liquid extraction (SLE). Among them, the optimized UAE methodology (40 °C, 60 min and 77 mg mL) was selected as optimal and applied to garlic stems of different ecotypes and stages of plant growth, obtaining high concentrations of OSC (e.g. S-allyl-L-cysteine, S-1-propenyl-L-cysteine and S-allyl-mercaptocysteine), BCH (myo-inositol, neokestose, 1-kestose, nystose and neonystose) and free AA (glutamine, lysine, phenylalanine, leucine, isoleucine, methionine, valine and threonine). Thus, UAE extracts of garlic stems are therefore proposed as a very interesting source of bioactive compounds to be used as food ingredients and as a way for revalorization of garlic by-products.Peer reviewedElsevierConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202520252025info:eu-repo/semantics/datasethttp://purl.org/coar/resource_type/c_ddb1http://hdl.handle.net/10261/383951https://doi.org/10.20350/digitalCSIC/17177reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésJiménez-Amezcua, I.; Soria, Ana C.; Díez-Municio, Marina ; Sanz, M. Luz; Ruiz-Matute, Ana I. Evaluation of advanced extraction techniques to obtain bioactive enriched extracts from garlic (Allium sativum L.) by-products. 10.1016/j.jafr.2025.101782. http://hdl.handle.net/10261/383927Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3839512026-05-22T06:33:51Z
dc.title.none.fl_str_mv Supplementary data : Evaluation of advanced extraction techniques to obtain bioactive enriched extracts from garlic (Allium sativum L.) by-products
title Supplementary data : Evaluation of advanced extraction techniques to obtain bioactive enriched extracts from garlic (Allium sativum L.) by-products
spellingShingle Supplementary data : Evaluation of advanced extraction techniques to obtain bioactive enriched extracts from garlic (Allium sativum L.) by-products
Jiménez-Amezcua, I.
Garlic by-products
Organosulfur compounds
Bioactive carbohydrates
Amino acids
Ultrasound-assisted extraction (UAE)
Pressurized liquid extraction (PLE)
title_short Supplementary data : Evaluation of advanced extraction techniques to obtain bioactive enriched extracts from garlic (Allium sativum L.) by-products
title_full Supplementary data : Evaluation of advanced extraction techniques to obtain bioactive enriched extracts from garlic (Allium sativum L.) by-products
title_fullStr Supplementary data : Evaluation of advanced extraction techniques to obtain bioactive enriched extracts from garlic (Allium sativum L.) by-products
title_full_unstemmed Supplementary data : Evaluation of advanced extraction techniques to obtain bioactive enriched extracts from garlic (Allium sativum L.) by-products
title_sort Supplementary data : Evaluation of advanced extraction techniques to obtain bioactive enriched extracts from garlic (Allium sativum L.) by-products
dc.creator.none.fl_str_mv Jiménez-Amezcua, I.
Soria, Ana C.
Díez-Municio, Marina
Sanz, M. Luz
Ruiz-Matute, Ana I.
author Jiménez-Amezcua, I.
author_facet Jiménez-Amezcua, I.
Soria, Ana C.
Díez-Municio, Marina
Sanz, M. Luz
Ruiz-Matute, Ana I.
author_role author
author2 Soria, Ana C.
Díez-Municio, Marina
Sanz, M. Luz
Ruiz-Matute, Ana I.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Garlic by-products
Organosulfur compounds
Bioactive carbohydrates
Amino acids
Ultrasound-assisted extraction (UAE)
Pressurized liquid extraction (PLE)
topic Garlic by-products
Organosulfur compounds
Bioactive carbohydrates
Amino acids
Ultrasound-assisted extraction (UAE)
Pressurized liquid extraction (PLE)
description Garlic (Allium sativum L.) residues generated during its production are very abundant and their disposal can have a negative impact on the environment, in addition to entailing high management costs for producers. On the other hand, the numerous health benefits of garlic associated to its composition in organosulfur compounds (OSC), bioactive carbohydrates (BCH) and free amino acids (AA), among others, could be also attributed to these discarded residues. Therefore, there is great interest in the development of new, efficient, fast and environmentally friendly extraction methodologies of bioactive compounds for the revalorization of these by-products. Thus, in this work, new ultrasound-assisted extraction (UAE) and pressurized liquid extraction (PLE) methodologies were optimized using experimental designs to efficiently obtain multifunctional extracts from different garlic by-products. Stems were selected as the most promising bioactive source for their highest content of bioactive compounds. Concentration of bioactives extracted by these techniques were compared with those achieved by conventional solid liquid extraction (SLE). Among them, the optimized UAE methodology (40 °C, 60 min and 77 mg mL) was selected as optimal and applied to garlic stems of different ecotypes and stages of plant growth, obtaining high concentrations of OSC (e.g. S-allyl-L-cysteine, S-1-propenyl-L-cysteine and S-allyl-mercaptocysteine), BCH (myo-inositol, neokestose, 1-kestose, nystose and neonystose) and free AA (glutamine, lysine, phenylalanine, leucine, isoleucine, methionine, valine and threonine). Thus, UAE extracts of garlic stems are therefore proposed as a very interesting source of bioactive compounds to be used as food ingredients and as a way for revalorization of garlic by-products.
publishDate 2025
dc.date.none.fl_str_mv 2025
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/dataset
http://purl.org/coar/resource_type/c_ddb1
format dataset
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/383951
https://doi.org/10.20350/digitalCSIC/17177
url http://hdl.handle.net/10261/383951
https://doi.org/10.20350/digitalCSIC/17177
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Jiménez-Amezcua, I.; Soria, Ana C.; Díez-Municio, Marina ; Sanz, M. Luz; Ruiz-Matute, Ana I. Evaluation of advanced extraction techniques to obtain bioactive enriched extracts from garlic (Allium sativum L.) by-products. 10.1016/j.jafr.2025.101782. http://hdl.handle.net/10261/383927
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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