Microwave-Assisted Extraction of Garlic Polyphenols: Optimization, Profiling, and In Vitro Digestion
Objective: This study aimed to develop and optimize a rapid, eco-friendly microwave-assisted extraction (MAE) process for recovering total phenolic content (TPC) and total flavonoid content (TFC) from garlic (Allium sativum L.), while evaluating the predictive performance of response surface methodology (RSM) versus ar...