TY - JOUR
T1 - Utilization of hydrolytic enzymes for the extraction of cycloalliin from garlic (Allium sativum L.)
AU - Lee, Hyun Jung
AU - Suh, Hyung Joo
AU - Park, Yooheon
N1 - Copyright:
Copyright 2013 Elsevier B.V., All rights reserved.
PY - 2013/7
Y1 - 2013/7
N2 - 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.
AB - 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.
KW - Allium sativum L.
KW - Cycloalliin
KW - Garlic
KW - Organosulfur compound
KW - Ultraflo L
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U2 - 10.1016/j.procbio.2013.05.008
DO - 10.1016/j.procbio.2013.05.008
M3 - Article
AN - SCOPUS:84880059198
VL - 48
SP - 1111
EP - 1117
JO - Process Biochemistry
JF - Process Biochemistry
SN - 1359-5113
IS - 7
ER -