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 ($40{\sim}80^{\circ}C$), time (0.5~12 h), and pH (4~12) were investigat...
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 ($40{\sim}80^{\circ}C$), time (0.5~12 h), and pH (4~12) were investigated for the highest cycloalliin yields. The cycloalliin yield (5.5 mmol/mL) at pH 10 was enhanced by ~40% relative to those (~3.9 mmol/mL) at pH 4 and pH 6. The cycloalliin level at $80^{\circ}C$ showed the highest yield among the tested temperatures (5.05 mmol/mL). Prolonged extraction times also increased cycloalliin yield; the yield after 12 h was enhanced ~2-fold (4 mmol/mL) compared to the control. Isoalliin and cycloalliin levels were inversely correlated, whereas a direct correlation between polyphenol and cycloalliin levels was observed. In storage for 30 days, garlic stored at $60^{\circ}C$ (11 mmol/mL) showed higher levels of cycloalliin and polyphenols than those at $40^{\circ}C$, with the maximum cycloalliin level (13 mmol/mL) on day 15. Based on the PCA analysis, the isoalliin level depended on the extraction time, while cycloalliin amounts were influenced not only by extraction time, but also by pH and temperature. Taken together, extraction of garlic at $80^{\circ}C$, with an incubation time of 12 h, at pH 10 afforded the maximum yield of cycloalliin.
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 ($40{\sim}80^{\circ}C$), time (0.5~12 h), and pH (4~12) were investigated for the highest cycloalliin yields. The cycloalliin yield (5.5 mmol/mL) at pH 10 was enhanced by ~40% relative to those (~3.9 mmol/mL) at pH 4 and pH 6. The cycloalliin level at $80^{\circ}C$ showed the highest yield among the tested temperatures (5.05 mmol/mL). Prolonged extraction times also increased cycloalliin yield; the yield after 12 h was enhanced ~2-fold (4 mmol/mL) compared to the control. Isoalliin and cycloalliin levels were inversely correlated, whereas a direct correlation between polyphenol and cycloalliin levels was observed. In storage for 30 days, garlic stored at $60^{\circ}C$ (11 mmol/mL) showed higher levels of cycloalliin and polyphenols than those at $40^{\circ}C$, with the maximum cycloalliin level (13 mmol/mL) on day 15. Based on the PCA analysis, the isoalliin level depended on the extraction time, while cycloalliin amounts were influenced not only by extraction time, but also by pH and temperature. Taken together, extraction of garlic at $80^{\circ}C$, with an incubation time of 12 h, at pH 10 afforded the maximum yield of cycloalliin.
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문제 정의
The maximization of cycloalliin levels found in garlic is very important in the application of garlic in both food and medications. In this study, we have investigated the optimal conditions for the extraction of cycloalliin from garlic and the optimal steaming time for the pre-processing of garlic. The changes in the cycloalliin levels according to storage temperature were also determined.
제안 방법
Extraction temperature (40, 50, 60, and 80°C), extraction pH (pH 4.0, 6.0, 8.0, 10.0, and 12.0), and extraction time (0.5, 1, 2, 4, 8, and 12 h) were investigated in order to elucidate the optimal extraction conditions.
Consequently, 10 min seems to be the optimal steaming time for the inhibition of alliinase activity during the processing of garlic. However, this study did not provide an exact correlation between enzyme activity and steaming time. Our data shows that alliinase was active after 10 min considering the level of cycloalliin.
In order to determine the optimal pH for the extraction of organosulfur compounds from garlic, the levels of GSPC, isoalliin, cycloalliin, and polyphenols were analysed after extraction over a range of pH values (Fig. 4). To investigate the effects of pH on the levels of organosulfur compounds, the pH values of the garlic extract were varied from 4.
The HPLC analysis of isoalliin and cycloalliin was performed by the method described by Ichikawa et al. (18), with some modifications (Fig. 2A). The HPLC system employed was a Varian Prostar 200 (Varian Medical Systems Inc.
Bulbs of a garlic plant that had been harvested in the Uiseong, Korea and stored at room temperature for either 1 or 6 months were obtained from a local market. The extraction of garlic was carried out as follows: the dehulled garlic was first steamed (5, 10, 20, 30, or 60 min) in order to deactivate the native alliinase. This was followed by homogenizing for 10 min to obtain an uniform slurry.
The garlic extract was stored at 40o C and 60°C for 0, 1, 2, 3, 5, 10, 15, or 30 days.
대상 데이터
2A). The HPLC system employed was a Varian Prostar 200 (Varian Medical Systems Inc., Palo Alto, CA, USA) equipped with a quaternary solvent delivery system, an autosampler, and a UV detector, which measured the absorbance at 210 nm. The column was a Shodex Asahipak NH2P-50 4E column (250×4.
데이터처리
The statistical significance of differences was determined using unpaired Student's t-tests and one-way ANOVA at a significance level of P＜0.05 followed by Duncan's multiple range test.
이론/모형
The garlic extract was stored at 40o C and 60°C for 0, 1, 2, 3, 5, 10, 15, or 30 days. The organosulfur compound composition and polyphenol content in the garlic extract were determined according to the quantitative method described for the analysis of polyphenol and organosulfur compounds. The pH was measured with a Orion 3-Star pH meter (Thermo Scientific Orion, Beverly, MA, USA) with a glass electrode.
The polyphenol content was determined using the FolinCiocalteu method (19), adapted to a micro scale. In a 1.
성능/효과
Our data also showed that an incubation period of 12 h led to the maximum cycloalliin and the minimum isoalliin yields, meaning that the conversion between both compounds reached a peak. Additionally, our results showed that the amount of cycloalliin was further enhanced when the pH was optimized at 10, thus demonstrating that combining the optimized conditions maximized the conversion of isoalliin to cycloalliin.
In addition, alkaline conditions could partially contribute to the suppression of the remaining activity of alliinase, the optimal pH of which is around 6. Our results showed that the polyphenol level was enhanced at pH 9 and 10 as opposed to at lower pH values. Wissam et al.
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