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Forskningsartikel - Refereegranskat, 2008

Characterization of E- and Z-Ajoene obtained from different varieties of garlic

Naznin, Most Tahera; Akagawa, Mitsugu; Okukawa, Kayo; Maeda, Tomoko; Morita, Naofumi


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.


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

Publicerad i

Food Chemistry
2008, Volym: 106, nummer: 3, sidor: 1113-1119

    UKÄ forskningsämne

    Food Science

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