کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1189600 963514 2008 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Characterization of E- and Z-ajoene obtained from different varieties of garlics
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Characterization of E- and Z-ajoene obtained from different varieties of garlics
چکیده انگلیسی

Synthesised E- and Z-ajoene were used to determine their amounts in food oils containing various fresh garlics. The best yield of E-ajoene (172.0 μg/g of garlic) and Z-ajoene (476.0 μg/g of garlic) was obtained from freshly prepared Japanese garlic with rice oil which was heated at 80 °C. Determination of E- and Z-ajoene from soybean oil containing 15% Japanese garlic samples prepared at 80 °C for 0.5 h gave the amount of E-ajoene (170.0 μg/g of garlic) and Z-ajoene (127.0 μg/g of garlic). After 9-month storage, 54.0% E- and 11.0% Z-ajoene remained in Japanese garlic with rice oil. Ajoene (0.1 mM) in ethyl acetate was incubated under UV-light (253.7 nm) for 3 days, 81.7% E- and 56.9% Z-ajoene remained. 4.3% and 0.5% E- and Z-ajoene remained when ajoene (0.1 mM in ethyl acetate) was incubated at 100 °C.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 106, Issue 3, 1 February 2008, Pages 1113–1119
نویسندگان
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