Determination of Active Ingredients ( Alliin & Allicin)  in Different species of Garlic Extracts By Using High Performance Liquid Chromatography

Eman Mohammed Kadhim Al- Dulimyi, Fadil Muhsin Abid; Mohammed Jamil Abid Al- Gani

Please use this identifier to cite or link to this item: http://148.72.244.84:8080/xmlui/handle/xmlui/8729

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DC Field	Value	Language
dc.contributor.author	Eman Mohammed Kadhim Al- Dulimyi, Fadil Muhsin Abid	-
dc.contributor.author	Mohammed Jamil Abid Al- Gani	-
dc.date.accessioned	2023-11-09T08:57:06Z	-
dc.date.available	2023-11-09T08:57:06Z	-
dc.date.issued	2013-05-01	-
dc.identifier.issn	2222-8373	-
dc.identifier.uri	http://148.72.244.84:8080/xmlui/handle/xmlui/8729	-
dc.description.abstract	Alliin and allicin products were measured and determined by RP-LC with UV detection at 210 nm. Compounds were extracted from above various kinds of garlic with methanol / ethyl acetate and chromatographed on ODS with gradient elution .The aqueous Iraqi garlic extract has the highest concentration of alliin and allicin (17.9, 23.94) ppm respectively. The lowest concentration of allicin was found in French garlic extract 0.56 ppm and 4.3 ppm of alliin in Chinese garlic extract. Allicin and alliin concentrations decreased with time 0.9-0.04%alliin, 1.2-0.00025% allicin after 9 days. Allicin concentration decreases to non- detectable amounts after 12 days.	en_US
dc.description.sponsorship	https://djps.uodiyala.edu.iq/pages?id=442	en_US
dc.language.iso	en	en_US
dc.publisher	university of Diyala	en_US
dc.subject	alliin, allicin, garlic, extract, ingredients, HPLC	en_US
dc.title	Determination of Active Ingredients ( Alliin & Allicin) in Different species of Garlic Extracts By Using High Performance Liquid Chromatography	en_US
dc.type	Article	en_US
Appears in Collections:	مجلة ديالى للعلوم الاكاديمية / Academic Science Journal (Acad. Sci. J.)

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