Composition of garlic essential oil (Allium sativumL.) as influenced by drying method

Autor:	Belgacem Hanchi, Karim Hosni, Salma Dziri, Hervé Casabianca
Rok vydání:	2013
Předmět:	Chromatography Diallyl disulfide chemistry.chemical_element General Chemistry Mass spectrometry Allium sativum Sulfur law.invention chemistry.chemical_compound Diallyl trisulfide chemistry law Gas chromatography Organosulfur compounds Essential oil
Zdroj:	Journal of Essential Oil Research. 26:91-96
ISSN:	2163-8152 1041-2905
Popis:	Air-, oven- and freeze-dried garlic bulbs were hydrodistilled and the resulting essential oils were analyzed by gas chromatography (GC) and GC/mass spectrometry (GC/MS). The highest yields were 0.6 and 0.5% (w/w) for freeze- and oven-dried samples, respectively. The essential oils were characterized by a high amount of sulfur compounds (84.3–98.9%) with diallyl trisulfide (37.3–45.9%), diallyl disulfide (17.5–35.6%) and methyl allyl trisulfide (7.7–10.4%) being the major components. Remarkable qualitative and quantitative differences between the investigated oils owing to the drying procedure were found and a set of marker components was established to differentiate between them.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ee682229c4ab5b257c8fb8cefe042c83 https://doi.org/10.1080/10412905.2013.868329 Zobrazit plný text záznamu