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Influence of pH, concentration and light on stability of allicin in garlic (Allium sativum L.) aqueous extract as measured by UPLC.
J Sci Food Agric. 2015 Jul; 95(9):1838-44.JS

Abstract

BACKGROUND

Garlic is one of the most important bulb vegetables and is mainly used as a spice or flavoring agent for foods. It is also cultivated for its medicinal properties, attributable to sulfur compounds, of which allicin is the most important. However, the stability of allicin in garlic extract is not well understood. In this study, using UPLC, the stability of allicin extracted in water from garlic was evaluated in phosphate buffer at different temperatures under light and dark conditions.

RESULTS

At room temperature, allicin in aqueous extract was most stable at pH 5-6 but degraded quickly at lower or higher pH. It began to degrade within 0.5 h and was not detectable after 2 h when the pH was higher than 11 or lower than 1.5. It degraded quickly when the temperature was higher than 40 °C and especially higher than 70 °C. At room temperature, allicin in water could be stored for 5 days without obvious degradation. Higher concentrations of allicin in solution were somewhat more stable than low concentrations.

CONCLUSION

Allicin extract was sensitive to pH and temperature of storage but not to light. Higher-concentration allicin solution was more stable.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, 100081, China.

Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, 100081, China.

Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, 100081, China.

Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, 100081, China.

Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, 100081, China.

Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, 100081, China.

Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, 100081, China.

MeSH

Anti-Infective AgentsChinaChromatography, High Pressure LiquidDisulfidesFood PreservativesFood StorageGarlicHot TemperatureHydrogen-Ion ConcentrationLightOsmolar ConcentrationPlant ExtractsPlant RootsSulfinic Acids

Pub Type(s)

Journal Article

Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25205359

Citation

Wang, Haiping, et al. "Influence of pH, Concentration and Light On Stability of Allicin in Garlic (Allium Sativum L.) Aqueous Extract as Measured By UPLC." Journal of the Science of Food and Agriculture, vol. 95, no. 9, 2015, pp. 1838-44.

Wang H, Li X, Liu X, et al. Influence of pH, concentration and light on stability of allicin in garlic (Allium sativum L.) aqueous extract as measured by UPLC. J Sci Food Agric. 2015;95(9):1838-44.

Wang, H., Li, X., Liu, X., Shen, D., Qiu, Y., Zhang, X., & Song, J. (2015). Influence of pH, concentration and light on stability of allicin in garlic (Allium sativum L.) aqueous extract as measured by UPLC. Journal of the Science of Food and Agriculture, 95(9), 1838-44. https://doi.org/10.1002/jsfa.6884

Wang H, et al. Influence of pH, Concentration and Light On Stability of Allicin in Garlic (Allium Sativum L.) Aqueous Extract as Measured By UPLC. J Sci Food Agric. 2015;95(9):1838-44. PubMed PMID: 25205359.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Influence of pH, concentration and light on stability of allicin in garlic (Allium sativum L.) aqueous extract as measured by UPLC. AU - Wang,Haiping, AU - Li,Xixiang, AU - Liu,Xinyan, AU - Shen,Di, AU - Qiu,Yang, AU - Zhang,Xiaohui, AU - Song,Jiangping, Y1 - 2014/09/25/ PY - 2014/03/31/received PY - 2014/07/02/revised PY - 2014/08/18/accepted PY - 2014/9/11/entrez PY - 2014/9/11/pubmed PY - 2016/2/26/medline KW - allicin KW - garlic KW - stability KW - ultra-performance liquid chromatography SP - 1838 EP - 44 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 95 IS - 9 N2 - BACKGROUND: Garlic is one of the most important bulb vegetables and is mainly used as a spice or flavoring agent for foods. It is also cultivated for its medicinal properties, attributable to sulfur compounds, of which allicin is the most important. However, the stability of allicin in garlic extract is not well understood. In this study, using UPLC, the stability of allicin extracted in water from garlic was evaluated in phosphate buffer at different temperatures under light and dark conditions. RESULTS: At room temperature, allicin in aqueous extract was most stable at pH 5-6 but degraded quickly at lower or higher pH. It began to degrade within 0.5 h and was not detectable after 2 h when the pH was higher than 11 or lower than 1.5. It degraded quickly when the temperature was higher than 40 °C and especially higher than 70 °C. At room temperature, allicin in water could be stored for 5 days without obvious degradation. Higher concentrations of allicin in solution were somewhat more stable than low concentrations. CONCLUSION: Allicin extract was sensitive to pH and temperature of storage but not to light. Higher-concentration allicin solution was more stable. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/25205359/Influence_of_pH_concentration_and_light_on_stability_of_allicin_in_garlic__Allium_sativum_L___aqueous_extract_as_measured_by_UPLC_ DB - PRIME DP - Unbound Medicine ER -