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 language | English |
|---|---|
| Pages (from-to) | 138-146 |
| Number of pages | 9 |
| Journal | Preventive Nutrition and Food Science |
| Volume | 21 |
| Issue number | 2 |
| DOIs | |
| Publication status | Published - 2016 Jun 1 |
Fingerprint
Keywords
- Allium sativum L.
- Cycloalliin
- Garlic
- Organosulfur compound
- PCA
ASJC Scopus subject areas
- Food Science
- Nutrition and Dietetics
Cite this
Optimization of extraction of cycloalliin from garlic (Allium sativum L.) by using principal components analysis. / Lee, Hyun Jung; Suh, Hyung Joo; Han, Sung Hee; Hong, Jungil; Choi, Hyeon Son.
In: Preventive Nutrition and Food Science, Vol. 21, No. 2, 01.06.2016, p. 138-146.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Optimization of extraction of cycloalliin from garlic (Allium sativum L.) by using principal components analysis
AU - Lee, Hyun Jung
AU - Suh, Hyung Joo
AU - Han, Sung Hee
AU - Hong, Jungil
AU - Choi, Hyeon Son
PY - 2016/6/1
Y1 - 2016/6/1
N2 - 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.
AB - 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.
KW - Allium sativum L.
KW - Cycloalliin
KW - Garlic
KW - Organosulfur compound
KW - PCA
UR - http://www.scopus.com/inward/record.url?scp=84979034921&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84979034921&partnerID=8YFLogxK
U2 - 10.3746/pnf.2016.21.2.138
DO - 10.3746/pnf.2016.21.2.138
M3 - Article
AN - SCOPUS:84979034921
VL - 21
SP - 138
EP - 146
JO - Preventive Nutrition and Food Science
JF - Preventive Nutrition and Food Science
SN - 2287-1098
IS - 2
ER -