Articles
A STUDY COMPARING ESSENTIAL OIL COMPOSITION BETWEEN EXTRACTS OF THAI AND CHINESE GARLICS
Article number
1023_40
Pages
279 – 282
Language
English
Abstract
Extracts of Thai garlic from Si Sa Ket and Chiang Mai provinces were compared to Chinese garlic and were investigated for garlic oil and chemical compositions.
Oil contents in Si Sa Ket, Chiang Mai and Chinese garlic were 1.25±0.7, 1.30±0.5, and 0.88±0.35%, respectively.
Protein contents in Si Sa Ket, Chiang Mai and Chinese garlic were 10.93±0.12, 14.32±0.10 and 13.83±0.10%, respectively.
Ethanol extraction indicated that garlic oil of Si Sa Ket, Chiang Mai and Chinese garlic contained 1.20±0.49, 1.45±0.78 and 1.30±0.18%, respectively.
Chemical composition of fresh garlic extracted by using Head space SPME with fiber 100 µm PDMS include allyl mercaptan, diallyl monosulfide, dially disulfide, methyl allyl trisulfide, 3-vinyl-1,2-dithiocyclohex-4-ene, diallyl trisulfide and 3-vinyl-1,2-dithiocyclohex-5-ene.
Chemical compositions were not significantly different among the three kinds of Thai and Chinese garlics.
Oil contents in Si Sa Ket, Chiang Mai and Chinese garlic were 1.25±0.7, 1.30±0.5, and 0.88±0.35%, respectively.
Protein contents in Si Sa Ket, Chiang Mai and Chinese garlic were 10.93±0.12, 14.32±0.10 and 13.83±0.10%, respectively.
Ethanol extraction indicated that garlic oil of Si Sa Ket, Chiang Mai and Chinese garlic contained 1.20±0.49, 1.45±0.78 and 1.30±0.18%, respectively.
Chemical composition of fresh garlic extracted by using Head space SPME with fiber 100 µm PDMS include allyl mercaptan, diallyl monosulfide, dially disulfide, methyl allyl trisulfide, 3-vinyl-1,2-dithiocyclohex-4-ene, diallyl trisulfide and 3-vinyl-1,2-dithiocyclohex-5-ene.
Chemical compositions were not significantly different among the three kinds of Thai and Chinese garlics.
Authors
W. Limphapayom, W. Wattanawichit , K. Satayavut
Keywords
volatile oil, chemical composition, sulfur-containing compounds, allicin
Online Articles (45)