METHOD FOR PRODUCING BLACK GARLIC NANOPARTICLES (ALLIUM SATIVUM 'SOLO GARLIC') AS AN ANTIOXIDANT

Abstract

This invention aims to provide a method for making black garlic ethanol extract nanoparticles with chitosan using the ionic gelation method using sodium tripolophosphate (Na-TPP) as a matrix former.The steps taken were: mixing 1 gram of black garlic ethanol extract with 35 mL of absolute ethanol and 35 mL of distilled water, adding chitosan dissolved in 1% acetic acid to the mixture with various concentrations of 0.1%; 0.2%; 0.3%; 0.4%; 0.5% (w / v), homogenizing the mixture using a magnetic stirrer until a homogeneous mixture was obtained, adding 350 mL of Na-TPP with various concentrations of 0.01%; 0.02%; 0.03%; 0.04%; and 0.05% (w / v), homogenizing the mixture using a magnetic stirrer for 2 hours, sonicating the solution for 3 minutes and homogenizing the solution using a magnetic stirrer for 15 minutes alternately with 4 repetitions, stabilizing the mixture by leaving it overnight in the refrigerator, centrifuging the mixture at a speed of 80 x 10,000 rpm for 15 minutes, and separating the precipitate obtained and drying it with a freeze dryer.The advantage of this invention is that by using black garlic extract with a variation ratio of chitosan and NA-TPP 1:5, it produces 97.4%-98% nanoparticle products with a particle size of 59.5-61.8 nm, and has an antioxidant activity (IC50) of 27.65 ppm.