Extraction of essential oils from garlic (Allium sativum) using ligarine as solvent and its immunity activity in gastric cancer rat

Abstract

The solvent extraction (SE) of garlic essential oil (Allium sativum) was studied. A multivariate study based on a four-factor, three-level Box–Behnken design (BBD) was used to evaluate the influence of four major variables affecting the performance of the SE of garlic essential oil. The yield and the composition of the essential oils from garlic obtained by SE were determined, and compared with those obtained by the supercritical fluid extraction (SFE). Statistical treatment of the results provided by the BBD revealed that the selected parameters, extraction time and extraction temperature, were significant. The essential oils were analyzed by gas chromatography–mass spectrometry (GC–MS). Major essential oil components were 3-vinyl-4H-1,2-dithiin (31.89%), diallyl trisulfide (13.31%), diallyl sulfide (2.22%), dially disulfide (6.87%), propyl allyl disulfide (13.89%), and dimethyl disulfide (7.05%). Compared with SFE, the yield of essential oil obtained by SE was slightly lower, but major essential oil components were quantitatively similar. Moreover, residual solvent in garlic essential oil was very low (<50 mg/kg). In addition, a significant increment in the ratio of CD4+/CD8+ in serum of gastric cancer rats was determined after administration of garlic essential oil. It can be concluded, that the SE method offers obvious advantages over SFE. Moreover, the results indicated that garlic essential oil may be useful for treatment of patients with inflammatory disease, e.g., gastric cancer.