Optimization of extraction of cycloalliin from garlic (Allium sativum L.) by using principal components analysis

Hyun Jung Lee, Hyung Joo Suh, Sung Hee Han, Jungil Hong, Hyeon Son Choi

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

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 cycloalliin yields. The cycloalliin yield (5.5 mmol/mL) at pH 10 was enhanced by -40% relative to those (-3.9 mmol/mL) at pH 4 and pH 6. The cycloalliin level at 80°C showed the highest yield among the tested temperatures (5.05 mmol/mL). Prolonged extraction times also increased cycloalliin yield; the yield after 12 h was enhanced -2-fold (4 mmol/mL) compared to the control. Isoalliin and cycloalliin levels were inversely correlated, whereas a direct correlation between polyphenol and cycloalliin levels was observed. In storage for 30 days, garlic stored at 60°C (11 mmol/mL) showed higher levels of cycloalliin and polyphenols than those at 40°C, with the maximum cycloalliin level (13 mmol/mL) on day 15. Based on the PCA analysis, the isoalliin level depended on the extraction time, while cycloalliin amounts were influenced not only by extraction time, but also by pH and temperature. Taken together, extraction of garlic at 80°C, with an incubation time of 12 h, at pH 10 afforded the maximum yield of cycloalliin.

Original languageEnglish
Pages (from-to)138-146
Number of pages9
JournalPreventive Nutrition and Food Science
Volume21
Issue number2
DOIs
Publication statusPublished - 2016 Jun 1

Keywords

  • Allium sativum L.
  • Cycloalliin
  • Garlic
  • Organosulfur compound
  • PCA

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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