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Optimization of Extraction of Cycloalliin from Garlic (Allium sativum L.) by Using Principal Components Analysis
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 cycloa...
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| Pubblicato in: | Prev Nutr Food Sci |
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| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
The Korean Society of Food Science and Nutrition
2016
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4935241/ https://ncbi.nlm.nih.gov/pubmed/27390731 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2016.21.2.138 |
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