The different nutrients in garlic provide numerous health benefits. As the most active and important bioactive compound found in garlic, allicin offers antimicrobial, anticancer, antioxidant, cholesterol-lowering and cardiovascular-preventive effects.Considering water as the solvent, garlic extraction was studied using ultrasonic bath technology based on the response surface methodology (RSM) for treatments created in Design-Expert 10 software package. The study was carried out at different temperatures (30-60°C), durations (10-30 min), powers (40-100 W) and frequencies (37 and 80 Hz). The extractions were evaluated for total phenolic content, DPPH test, and extraction efficiency. The optimum conditions were found to be 10 min, 30°C, 40 W and 37 Hz (R2= 0.99 for total phenolic content, R2= 0.93 for DPPH test and R2= 0.94 for extraction efficiency). Temperature and duration of sonication were the most influential parameters on the responses.It was concluded that ultrasonic apparatus can be conveniently used for extraction as it speeds up the process and reduces the required time, improving the quality of the extract in terms of antioxidant properties, the possibility of extraction of heat-sensitive compounds, etc.

A high performance and fast response sensor was fabricated as a monitoring system for the determination of butylated hydroxyanisole (BHA) in food and wastewater samples. In this regard, a carbon paste electrode (CPE) that was amplified with platinum-decorated single wall carbon nanotubes (Pt/SWCNTs) and 1-Butyl-3-methylimidazolium chloride ([C4mim][Cl]) was investigated as a new electroanalytical sensor for the monitoring of BHA in aqueous solution. The [C4mim][Cl]/Pt/SWCNTs/CPE offered an excellent catalytic activity on oxidation signal of BHA and enhanced its oxidation current about 5.51 times. In the final step, the standard addition results confirmed the powerful ability of [C4mim][Cl]/Pt/SWCNTs/CPE to the monitoring of BHA in different water and food samples with acceptable recovery data.