Reversed-Phase HPLC Determination of Alliin in Diverse Varieties of Fresh Garlic and Commercial Garlic Products.

Reversed-Phase HPLC Determination of Alliin in Diverse Varieties of Fresh Garlic and Commercial Garlic Products.

Alliin is a predominant flavor precursor in garlic cloves. It interacts with the enzyme alliinase when garlic cloves are crushed, cut, or chewed to produce allicin, an unstable thiosulfinate that is the main biologically active component of fresh crushed garlic. Biological functions and health benef...

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Bibliographic Details
Main Author: Apawu, Aaron Kwaku
Format: Others
Published: Digital Commons @ East Tennessee State University 2009
Subjects:
Alliin
Allinase
Allicin
Thiosulfinate
Sulfoxide
HPLC
Garlic
Food Chemistry
Food Science
Life Sciences
Online Access:https://dc.etsu.edu/etd/1803
https://dc.etsu.edu/cgi/viewcontent.cgi?article=3155&context=etd

Internet

https://dc.etsu.edu/etd/1803
https://dc.etsu.edu/cgi/viewcontent.cgi?article=3155&context=etd

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