Title of article
Introducing of green garlic plant as a new source of allicin
Author/Authors
Arzanlou، Mahdi نويسنده Mycology and Plant Pathology, Plant Protection Department, Faculty of Agriculture, University of Tabriz, P O Box: 5166614766, Tabriz, Iran. Arzanlou, Mahdi , Mohsen and Bohlooli، نويسنده , , Shahab، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2010
Pages
5
From page
179
To page
183
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.
Keywords
Green garlic plant , Allicin , HPLC
Journal title
Food Chemistry
Serial Year
2010
Journal title
Food Chemistry
Record number
1961142
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