Cryoethanolic Extraction, Purification of Allicin from Allium sativum and HPTLC analysis

Abstract

The significance of this research extends beyond the mere extraction and purification of allicin, encompassing its potential applications across diverse industries. Allicin exhibits a plethora of biological activities, including antimicrobial, antifungal, antiviral, and antiprotozoal properties. Its mechanism of action involves the inhibition of thiol-containing enzymes in microorganisms, rendering it effective against a wide array of pathogens. Moreover, allicin has demonstrated promising anticancer properties, eliciting apoptosis and inhibiting cell proliferation in various cancer cell lines. Additionally, its anti-inflammatory and cardioprotective effects underscore its potential therapeutic utility in mitigating cardiovascular diseases and other inflammatory conditions. This study presents a novel method for extracting and purifying allicin from raw garlic cloves. Dry ice ensures the ethanol to reach its cryo temperature (hilled to sub-zero temperatures ranging from -40°C to -80°C). The process involves the use of ethanol, dry ice and ascorbic acid as solvents, vacuum stirring, and subsequent crystallization. The final product, a hygroscopic powder, was analyzed using High-Performance Thin-Layer Chromatography (HPTLC) to determine allicin content. The extraction yielded 5 grams of whitish hygroscopic powder from 21 grams of crude extract, with an allicin content of 5%. Chromatographic conditions included a mobile phase of acetonitrile: water: Formic acid (30:8:2) and derivatization with ninhydrin, with detection under UV light at 366 nm. This method provides an efficient way to isolate and purify allicin for various applications.