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

Authors : Yaşar Birol Saygı, Ayşe Muslu Aykoç, Erdi Eren

Pages : 217-227

View : 54 | Download : 76

Publication Date : 2025-12-30

Article Type : Research Paper

Abstract :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.
Keywords : sarımsak, soğan, esansiyel yağ, optimizasyon, konsantre

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