Utilization of hydrolytic enzymes for the extraction of cycloalliin from garlic (Allium sativum L.)

Hyun Jung Lee, Hyung Joo Suh, Yooheon Park

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

In the present study, enzyme assisted extraction of organosulfur compounds, especially cycloalliin, from garlic (Allium sativum L.) was examined using various commercial cellulases, and the changes of the cycloalliin contents in garlic extract were investigated after storage at 40 C and 60 C for 30 days. Among the commercial enzymes tested, Ultraflo L showed the greatest yield of cycloalliin compared to other cellulases. The conditions were optimized to include 2.5% (v/w) addition of Ultraflo L, 1 h incubation at 40 C and a pH of 6.0. Under the optimum conditions, the contents of cycloalliin achieved 1.5-folds increase in the enzyme-assisted garlic extract compared with the non-enzymatic extraction. In addition, the cycloalliin content was also significantly increased 3.8-fold after storage at 60 C for 15 days. The polyphenol content was also significantly increased by 3-fold after at 60 C for 30 days. Overall, Ultraflo L proved to be an efficient method to extract cycloalliin from garlic.

Original languageEnglish
Pages (from-to)1111-1117
Number of pages7
JournalProcess Biochemistry
Volume48
Issue number7
DOIs
Publication statusPublished - 2013 Jul 1

Keywords

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

ASJC Scopus subject areas

  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Bioengineering

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