Title of article :
Introducing of green garlic plant as a new source of allicin
Author/Authors :
Arzanlou، Mahdi نويسنده Mycology and Plant Pathology, Plant Protection Department, Faculty of Agriculture, University of Tabriz, P O Box: 5166614766, Tabriz, Iran. Arzanlou, Mahdi , Mohsen and Bohlooli، نويسنده , , Shahab، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2010
Abstract :
The presence of allicin in green garlic plant extracts was investigated. Allicin in aqueous extracts from green garlic leaf, shoot and young bulbs were determined by HPLC. Allicin was present at highest level in extracts from whole green garlic plant at 0.48 ± 0.01 mg/mL, followed by that in shoot and leaf extracts at 0.44 ± 0.00 and 0.26 ± 0.01 mg/mL, respectively. The results obtained in this study offer green garlic as a new source of allicin, as green garlic plant is used as a favourite vegetable in many countries.
Keywords :
Green garlic plant , Allicin , HPLC
Journal title :
Food Chemistry
Journal title :
Food Chemistry
