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Influence of pH , concentration and light on stability of allicin in garlic ( Allium sativum L.) aqueous extract as measured by UPLC
Author(s) -
Wang Haiping,
Li Xixiang,
Liu Xinyan,
Shen Di,
Qiu Yang,
Zhang Xiaohui,
Song Jiangping
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6884
Subject(s) - allicin , allium sativum , chemistry , aqueous solution , bulb , organosulfur compounds , chromatography , food science , sulfur , botany , organic chemistry , biology
BACKGROUND Garlic is one of the most important bulb vegetables and is mainly used as a spice or flavoring agent for foods. It is also cultivated for its medicinal properties, attributable to sulfur compounds, of which allicin is the most important. However, the stability of allicin in garlic extract is not well understood. 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. RESULTS At room temperature, allicin in aqueous extract was most stable at pH 5–6 but degraded quickly at lower or higher pH . It began to degrade within 0.5 h and was not detectable after 2 h when the pH was higher than 11 or lower than 1.5. It degraded quickly when the temperature was higher than 40 °C and especially higher than 70 °C. At room temperature, 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. CONCLUSION Allicin extract was sensitive to pH and temperature of storage but not to light. Higher‐concentration allicin solution was more stable. © 2014 Society of Chemical Industry