Stability of Allicin in Garlic Juice

Stability of Allicin in Garlic Juice

ABSTRACT Stability of allicin in garlic juice was evaluated by gas chromatography (GC) and nonhealing HPLC. Allicin in garlic juice decreased to a nondetectable amount after 144 hr at 40°C. Because of heating effects, allicin, in GC analysis, was converted to 2‐vinyl‐[4H]‐1,3‐dithiin and 3‐vinyl‐[4H...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Journal of food science 1989-07, Vol.54 (4), p.977-981
Hauptverfasser: YU, TUNG-HSI, WU, CHUNG-MAY
Format: Artikel
Sprache:eng
Schlagworte:
Aroma and flavouring agent industries
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Spices
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:ABSTRACT Stability of allicin in garlic juice was evaluated by gas chromatography (GC) and nonhealing HPLC. Allicin in garlic juice decreased to a nondetectable amount after 144 hr at 40°C. Because of heating effects, allicin, in GC analysis, was converted to 2‐vinyl‐[4H]‐1,3‐dithiin and 3‐vinyl‐[4H]‐1,2‐dithiin but not 3‐vinyl‐l,2‐dithi‐4‐ene as reported by other investigators. Unheated garlic juice did not contain detectable amounts of 2‐vinyl‐[4H]‐1,3‐dithiin and 3‐vinyl‐[4H]‐1,2‐dithiin as shown by HPLC analysis.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1989.tb07926.x