| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1186982 | Food Chemistry | 2010 | 5 Pages |
Abstract
The presence of allicin in green garlic plant extracts was investigated. Allicin in aqueous extracts from green garlic leaf, shoot and young bulbs were determined by HPLC. Allicin was present at highest level in extracts from whole green garlic plant at 0.48 ± 0.01 mg/mL, followed by that in shoot and leaf extracts at 0.44 ± 0.00 and 0.26 ± 0.01 mg/mL, respectively. The results obtained in this study offer green garlic as a new source of allicin, as green garlic plant is used as a favourite vegetable in many countries.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Mohsen Arzanlou, Shahab Bohlooli,