02937nas a2200253   4500008004100000245008600041210006900127260001400196300001200210490000700222520217400229653001202403653001502415653001102430653001902441100002002460700002202480700002202502700002702524700002202551700001702573700003102590856006202621       2025                        eng d00aExtraction and Quantification of Allicin: A Bioactive Component of Allium sativum0 aExtraction and Quantification of Allicin A Bioactive Component o  cJune 2025  a728-7390 v173 a<p class="rtejustify">Allicin, a bioactive compound found in garlic, exhibits remarkable pharmacological properties such as antimicrobial, antioxidant, and anticancer effects. Its therapeutic potential has garnered substantial attention, leading to efforts to refine extraction and quantification methods for precise analysis in garlic-based products. This review examines advanced techniques for allicin extraction from garlic, including Ultrasonic-Assisted Extraction (UAE), Supercritical Water Extraction (SCWE), and Microwave-Assisted Extraction (MAE). UAE employs ultrasonic waves to improve mass transfer and solvent penetration, optimizing allicin yield while reducing extraction time. SCWE utilizes the unique properties of water above its critical point to extract allicin efficiently and selectively, providing an eco-friendly alternative. MAE uses microwave energy to rapidly heat solvents, enhancing allicin extraction through improved penetration and dissolution. Alongside these extraction methods, this review highlights analytical techniques for allicin quantification, including High-Performance Liquid Chromatography (HPLC), High-Performance Thin-Layer Chromatography (HPTLC), and Ultraviolet (UV) spectroscopy. HPLC offers exceptional sensitivity and specificity for splitting and measuring allicin in complex matrices, making it invaluable for accurate pharmacokinetic studies and quality control of pharmaceutical formulations. HPTLC offers quick screening with minimal sample preparation, ideal for routine investigation and batch testing of garlic extracts. UV spectroscopy, a cost-effective technique, detects allicin through its characteristic absorption spectra, enabling quick evaluations of garlic product quality and stability. This review consolidates recent advancements in allicin extraction and quantification techniques, emphasizing their applications in the pharmaceutical, nutraceutical, and food sectors. Future research aims to optimize extraction parameters to maximize allicin yield and develop robust analytical methods to address the growing demand for quality assurance and therapeutic efficacy in garlic-based products.</p>
10aAllicin10aExtraction10aGarlic10aQuantification1 aSen, Dhanya, B.1 aParmar, Deven, K.1 aSen, Ashim, Kumar1 aMaheshwari, Rajesh, A.1 aZanwar, Aarti, S.1 aJoshi, Krupa1 aKoradia, Shaileshkumar, K.  uhttps://phcogres.com/article/2025/17/3/105530pres20252211