Supercritical CO2 extraction of allicin from garlic flakes: Screening and kinetic studies

► Drying and low temperature prevent garlic powder agglomeration during CO2 extraction. ► Garlic oleoresin yield increases markedly with SC CO2 extraction temperature. ► Selectivity of CO2 for the extraction of allicin decreases with temperature. ► SC CO2 at 55  °C and 30 MPa yields a concentrated allicin garlic extract in 4 h.