Study of Synthesis and Characteristics of Total Polyphenols, Total Flavonoidsand S-Allyl Cysteine-Loaded Alginate Nanoparticles With Various Black Garlic Extracts and Alginate Ratios

Abstract

Black garlic exerts metabolic and cardiovascular beneficial effects. The extraction of bioactive compounds from aged garlic and their quantitative and qualitative estimation is important for exploration of new technique to be used by pharmaceutical/agrochemical industry directly. In order to improve the bioavailability of black garlic, nanotechnology has been applied in this study. Black garlic nanoparticles were synthesized by polymeric alginate with the aged garlic extract/alginate solution rates were 1/1, 2/1, 3/1, 1/2, and 1/3 (v/v). Surface morphology and particle size of nanoparticles were investigated by Field Emission Scanning Electron Microscopy. In addition, zeta potential were measured by zeta potential meter and particle's size measured by using Dynamic Light Scattering. The research results showed that black garlic nanoparticles had a particles size of 60-80 nm and are distributed in water with particle size about 109-178 nm. Black garlic nanoparticles well dispersed stability with zeta potential about -11.0 ÷ -22.5 mV. The FT-IR spectra also showed that no new substances were formed during nanoparticle creating.