Open AccessOptimizing conditions for E ‐and Z ‐ajoene formation from garlic juice using response surface methodology
Author(s) -
Yoo Miyoung,
Lee Sanghee,
Kim Sunyoung,
Shin Dongbin
Publication year - 2014
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.148
Subject(s) - response surface methodology , garlic oil , central composite design , fruit juice , mathematics , chemistry , volume (thermodynamics) , food science , thermodynamics , chromatography , physics
The optimum conditions for the formation of E ‐ and Z ‐ajoene from garlic juice mixed with soybean oil were determined using response surface methodology. A central composite design was used to investigate the effects of three independent variables temperature (°C, X 1 ), reaction time (hours, X 2 ), and oil volume (multiplied by weight, X 3 ). The dependent variables were Z ‐ajoene ( Y 1 ) and E ‐ajoene ( Y 2 ) in oil‐macerated garlic. The optimal conditions for E ‐ and Z ‐ajoene using ridge analysis were 98.80°C, 6.87 h, and weight multiplied by weight 2.57, and 42.24°C, 9.71 h, and weight multiplied by weight 3.08, respectively. These conditions resulted in E ‐ and Z ‐ajoene compound predicted values of 234.17 and 752.62 μ g/g from garlic juice, respectively. The experimental values of E ‐ and Z ‐ajoene were 222.75 and 833.59 μ g/g, respectively. The estimated maximum values at the predicted optimum conditions were in good agreement with experimental values.