Making garlic extract involves a straightforward process of maceration and filtration, using a solvent such as absolute ethanol to draw out the beneficial compounds from the garlic. This method results in a concentrated liquid form of garlic.
Understanding Garlic Extract
Garlic extract is a concentrated liquid derived from garlic cloves, typically prepared by soaking crushed garlic in a solvent like ethanol. This process, known as maceration, allows the solvent to dissolve and extract the active compounds from the garlic, such as allicin and its derivatives. The resulting liquid is then filtered to separate the solid plant material from the desired extract.
Materials Needed for Garlic Extract Preparation
To prepare garlic extract using the specified method, you will need the following materials and equipment:
| Material/Equipment | Quantity/Type | Purpose |
|---|---|---|
| Garlic | 80 grams | The primary ingredient for extraction |
| Absolute Ethanol | 160 milliliters | The solvent used to extract compounds |
| Large Bowl | 1 (suitable for pounding) | Initial container for garlic preparation |
| 600 ml Beaker | 1 | Container for maceration (soaking) |
| Filter Paper No. 4 | As needed (e.g., several sheets) | For separating solids from liquid extract |
| 500 ml Round Bottom Flask | 1 | To collect the filtered garlic extract |
| Pestle and Mortar | 1 (or other suitable pounding tool) | For finely pounding the garlic |
Step-by-Step Garlic Extraction Process
Follow these steps precisely to create your garlic extract:
1. Preparation Phase
- Pound the Garlic: Take 80 grams of garlic and place it in a large bowl. Using a pestle and mortar or a similar tool, pound the garlic finely. This step is crucial as it helps to break down the garlic cells, increasing the surface area for efficient extraction and releasing the active compounds.
- Transfer to Beaker: Carefully transfer the finely pounded garlic from the large bowl into a 600 ml beaker.
2. Maceration Phase
- Add Absolute Ethanol: Pour 160 ml of absolute ethanol into the 600 ml beaker containing the pounded garlic. Ensure the garlic is fully submerged.
- Allow to Steep: Leave the garlic and ethanol mixture at room temperature for a duration of 60 minutes. During this time, the ethanol will act as a solvent, extracting the desired compounds from the garlic.
3. Filtration Phase
- Prepare for Filtration: After 60 minutes, prepare your filtration setup. This typically involves placing a funnel over a 500 ml round bottom flask and lining the funnel with Filter Paper No. 4. Filter Paper No. 4 is a medium-fast filter paper often used for general laboratory work.
- Filter the Solution: Slowly pour the garlic-ethanol mixture from the beaker through the filter paper into the 500 ml round bottom flask. The filter paper will trap the solid garlic pulp, allowing only the liquid garlic extract (the filtrate) to pass through into the flask.
- Collect the Extract: Once all the liquid has passed through the filter, the clear or slightly cloudy liquid collected in the 500 ml round bottom flask is your garlic extract.
Tips for Optimal Extraction
- Pounding is Key: The finer the garlic is pounded, the more surface area is exposed to the ethanol, leading to a more efficient extraction of active compounds.
- Temperature Control: Maintaining room temperature during the maceration phase ensures consistent extraction without degrading heat-sensitive compounds.
- Solvent Purity: Using "absolute ethanol" is important as it implies a high purity level, which is critical for consistent extraction results and preventing unwanted impurities in the final extract.
- Proper Storage: Once extracted, store the garlic extract in an airtight container, preferably in a cool, dark place, to maintain its potency and shelf life.
