Influence of pH, concentration and light on stability of allicin in garlic (Allium sativumL.) aqueous extract as measured by UPLC

Garlic is one of the most important bulb vegetables and is mainly used as a spice or flavoring agent for foods

Haiping Wang; Xixiang Li; Xinyan Liu; Di Shen; Yang Qiu; Xiaohui Zhang; Jiangping Song

2014

Scholarcy highlights

  • Garlic is one of the most important bulb vegetables and is mainly used as a spice or flavoring agent for foods
  • In this study, using UPLC, the stability of allicin extracted in water from garlic was evaluated in phosphate buffer at different temperatures under light and dark conditions
  • Allicin in aqueous extract was most stable at pH 5–6 but degraded quickly at lower or higher pH
  • Allicin in water could be stored for 5 days without obvious degradation
  • Higher concentrations of allicin in solution were somewhat more stable than low concentrations

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