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Abstract

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 mu g/g of garlic) and Z-ajoene (476.0 mu g/g of garlic) was obtained from freshly prepared Japanese garlic with rice oil which was heated at 80 degrees C. Determination of E- and Z-ajoene from soybean oil containing 15% Japanese garlic samples prepared at 80 degrees C for 0.5 h gave the amount of E-ajoene (170.0 mu g/g of garlic) and Z-ajoene (127.0 mu g/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 degrees C. (c) 2007 Elsevier Ltd. All rights reserved.

Keywords

garlic; E-ajoene; Z-ajoene; incubation temperature; UV-light stability; temperature stability; storage stability

Published in

Food Chemistry
2008, volume: 106, number: 3, pages: 1113-1119

SLU Authors

  • Naznin, Most Tahera

    • Osaka Prefecture University

UKÄ Subject classification

Horticulture
Food Science

Publication identifier

  • DOI: https://doi.org/10.1016/j.foodchem.2007.07.041

Permanent link to this page (URI)

https://res.slu.se/id/publ/91928