Characterization of E- and Z-ajoene obtained from different varieties of garlics
- 作者：Most Tahera Naznin ; Mitsugu Akagawa ; Kayo Okukawa ; Tomoko Maeda ; Naofumi Morita
- 关键词：Garlic ; E-ajoene ; Z-ajoene ; Incubation temperature ; UV-light stability ; Temperature stability ; Storage stability
- 刊名：Food Chemistry
- 出版年：2008
- 期刊代码：48_03088146
- 类别：abs
- 出版时间：1 February 2008
- 卷：106
- 期：3
- 页码：1113-1119
- 文件大小：249 K
摘要
Synthesised E- and Z-ajoene were used to determine their amounts in food oils containing various fresh garlics. The best yield of E-ajoene (172.0 μg/g of garlic) and Z-ajoene (476.0 μg/g of garlic) was obtained from freshly prepared Japanese garlic with rice oil which was heated at 80 °C. Determination of E- and Z-ajoene from soybean oil containing 15%Japanese garlic samples prepared at 80 °C for 0.5 h gave the amount of E-ajoene (170.0 μg/g of garlic) and Z-ajoene (127.0 μg/g of garlic). After 9-month storage, 54.0%E- and 11.0%Z-ajoene remained in Japanese garlic with rice oil. Ajoene (0.1 mM) in ethyl acetate was incubated under UV-light (253.7 nm) for 3 days, 81.7%E- and 56.9%Z-ajoene remained. 4.3%and 0.5%E- and Z-ajoene remained when ajoene (0.1 mM in ethyl acetate) was incubated at 100 °C.