Open AccessQuantification of allicin by high performance liquid chromatography-ultraviolet analysis with effect of post-ultrasonic sound and microwave radiation on fresh garlic cloves
Author(s) -
Sankhadip Bose,
Bibek Laha,
Subhasis Banerjee
Publication year - 2014
Publication title -
pharmacognosy magazine
Language(s) - English
Resource type - Journals
eISSN - 0976-4062
pISSN - 0973-1296
DOI - 10.4103/0973-1296.133279
Subject(s) - allicin , organosulfur compounds , allium sativum , chemistry , yield (engineering) , extraction (chemistry) , chromatography , materials science , food science , botany , sulfur , organic chemistry , biology , metallurgy
Garlic (Allium sativum L.) has been accepted universally to be applied in food, spice and traditional medicine. The medicinal and other beneficial properties of garlic are attributed to organosulfur compounds.