Optimizing of ajoene and 2-vinyl-4H-1,3,dithiin synthesis during the preparation of garlic (Allium sativum L.) mustard (Brassica nigra L.) oil macerate using response surface methodology

Abstract The optimization of ajoene and 2-vinyl-4H-1,3, dithiin during the garlic mustard oil macerate (GMM) preparation was carried out using response surface methodology. The independent variables were time of heating, temperature of heating and amount of mustard oil. The optimum preparation condition for ajoene was a temperature of 55 o C, a reaction time of 4.5 hours, and an oil volume of 2.00 factor of weight of garlic; and for 2-vinyl-4H-1,3, dithiin, the conditions were a temperature of 77.51 o C, a reaction time of 2.22 hours and oil volume of 2.25 factor of weight of garlic. The predicted value of ajoene and 2-vinyl-4H-1,3, dithiin were 2387.24 µg/ml of GMM and 4806.11 µg/ml of GMM respectively. The experimental values were found to be 2186.58 µg/ml of GMM and 4363.27 µg/ml of GMM for ajoene and 2-vinyl-4H-1,3, dithiin respectively.