Optimization of Extraction of Cycloalliin from Garlic (Allium sativum L.) by Using Principal Components Analysis

In this study, we report the optimal extraction conditions for obtaining organosulfur compounds, such as cycloalliin, from garlic by using principal component analysis (PCA). Extraction variables including temperature (40~80°C), time (0.5~12 h), and pH (4~12) were investigated for the highest cycloa...

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Detalles Bibliográficos
Autores principales: Lee, Hyun Jung, Suh, Hyung Joo, Han, Sung Hee, Hong, Jungil, Choi, Hyeon-Son
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2016
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4935241/
https://www.ncbi.nlm.nih.gov/pubmed/27390731
http://dx.doi.org/10.3746/pnf.2016.21.2.138

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4935241/
https://www.ncbi.nlm.nih.gov/pubmed/27390731
http://dx.doi.org/10.3746/pnf.2016.21.2.138

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