Korean Journal of Food Science and Technology · 2001 · 12 citations · 0 references
AgricultureBiochemistryFood ScienceFood AnalysisFood ChemistryFood PreservationFood AntioxidantsMedicinal PlantsOrganic AcidsPhytochemical EnhancementExtraction Of Bioactive CompoundsNatural Product ExtractionPeroxide Value DeterminationPhytochemical CompositionPhytochemical QualityPlant Extract AntioxidantsSolution Ph ControlSolvent Properties
An effective extraction methods of a garlic were investigated in order to improve the functional properties of the extracts. The solid yield, electron donating ability (EDA), nitrite-scavenging effects (NSE), peroxide value (POV) and total thiosulfinates contents of garlic extracts were determined. In order to improve the functional properties of extracts prepared with several organic solvents and acids, concentration and pH adjustment of the selected solvent and addition of acids and salts to solvents were also examined. Among the solvents tested, the methanol and ethanol extracts were found to be the most effective on the base of functionality and solid yields. The highest EDA, NSE and thiosulfinate value were obtained with 50% ethanol. The pH control of solvent and addition of citric acid, NaCl and phosphates to 50% ethanol did not affect on the functionality of the extracts. Therefore the optimal solvent for the best functional properties of garlic extract was 50% ethanol.