Investigations of volatile constituents of the essential oil of Egyptian garlic (Allium sativum L.) by means of GC-MS and GC-FTIR

Jirovetz, Leopold; Jäger, Walter; Koch, H.; Remberg, G.

doi:10.1007/bf01193221

Cited by 25 publications

(12 citation statements)

References 8 publications

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“…[22,23] In this work, although DADS is the major component in the garlic oil blend used, DATS turns out to be the main compound in all the aromatised vegetable oils. In contrast, the OSCs found in MO samples were allicin, ajoene, the vinyldithiins, and the sulphides DAS and DADS.…”

Section: Osc Profiles In Flavoured Oilsmentioning

confidence: 83%

Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils

González¹,

Vidoni

Locatelli

et al. 2017

International Journal of Food Properties

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In this study, the effects of two garlic-flavouring processes on quality parameters and the organosulphur compound profile were investigated. The results showed that the addition of fresh garlic increased acidity and peroxide values in all flavoured vegetable oils. Mono-, di-, and trisulphides were mainly present in aromatised oils, while allicin, ajoene, and vinyldithiins were found in macerated oils. Analyses of the principal components demonstrate that flavoured oils could be discriminated according to the flavouring processes. The experiments carried out in this study would allow one to predict the results of a flavouring procedure on an unknown sample and, consequently, its potential beneficial effects. ARTICLE HISTORY

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Section: Osc Profiles In Flavoured Oilsmentioning

confidence: 83%

Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils

González¹,

Vidoni

Locatelli

et al. 2017

International Journal of Food Properties

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“…The volatile oil extracted from garlic powder was subjected to GC-MS analysis as previously described [25][26][27][28][29][30][31][32] . A GC-MS (Thermo Scientific, Trace 1300), GC (TRACE-GC ULTRA) and MS (POLARISQ) instrument was used to study the composition of extracted essential oil.…”

Section: Chemical Compositionmentioning

confidence: 99%

Extraction and characterization of essential oil of garlic (Allium sativa L.)

Dehariya¹,

Guha²,

Gupta³

2021

Int. J. Chem. Stud.

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The essential oil was extracted from garlic powder by soxhlet extraction method using ethanol as a solvent. The yield of essential oil was influenced by extraction time and temperature. The maximum extraction yield was 16.55% under treatment-T7 (50 °C for 4 hours). The density and refractive index of the oil was 0.875 (g/ml) and 1.52 respectively. The oil is light yellowish in colour with a pungent odour. The maximum TOAC (12.01 mM α tocopherol per ml of essential oil) was found under T3 treatment. Essential oil was analyzed by gas chromatography-mass Spectrometry (GC-MS). The major chemical compound were: diallyl disulfide (48.42%), allyl methyl trisulfide (7.27%), trisulfide, di-2 propenyl (3.46%), and daillyl sulfide (7.64%). The results revealed that T7 was the best treatment among all treatments. This indicates the feasibility of garlic oil production at a commercial scale for culinary and medical utilization.

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“…Eight main constituents and 26 minor ones were identifi ed with two unknowns in Egyptian garlic oil (Jirovetz et al 1992 ). The main constituents identifi ed were diallyl trisulfi de (29.7 %), linoleic acid (12.4 %), palmitic acid (4.8 %), diallyl tetrasulfi de (4.4 %), diallyl disulfi de (3.2 %), myristic acid (3.1 %), diallyl sulfi de (2.5 %) and methyl allyl trisulfi de (2.1 %).…”

Section: Garlic Essential Oil/volatilesmentioning

confidence: 99%

Allium sativum

Lim¹

2014

Edible Medicinal and Non Medicinal Plants

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Investigations of volatile constituents of the essential oil of Egyptian garlic (Allium sativum L.) by means of GC-MS and GC-FTIR

Cited by 25 publications

References 8 publications

Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils

Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils

Extraction and characterization of essential oil of garlic (Allium sativa L.)

Allium sativum

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