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

Journal of the Science of Food and Agriculture

Volumn 95, Issue 9, 2015, Pages 1838-1844

  Wang, Haiping ^a   Li, Xixiang ^a   Liu, Xinyan ^a   Shen, Di ^a   Qiu, Yang ^a   Zhang, Xiaohui ^a   Song, Jiangping ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Allicin; Garlic; Stability; Ultra performance liquid chromatography

Indexed keywords

ALLIUM SATIVUM;

ALLICIN; ANTIINFECTIVE AGENT; FOOD PRESERVATIVE; PLANT EXTRACT; SULFINIC ACID DERIVATIVE;

ADVERSE EFFECTS; CHEMISTRY; CHINA; FOOD STORAGE; GARLIC; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIGHT; OSMOLARITY; PH; PLANT ROOT;

ANTI-INFECTIVE AGENTS; CHINA; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD PRESERVATIVES; FOOD STORAGE; GARLIC; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; LIGHT; OSMOLAR CONCENTRATION; PLANT EXTRACTS; PLANT ROOTS; SULFINIC ACIDS;

EID: 84930662241     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6884     Document Type: Article

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