Antioxidative Activity of Sulfur-containing Flavor Compounds in Garlic
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概要
- 論文の詳細を見る
The antioxidative activity of garlic homogenates blended with distilled water and different amounts of soybean oil was examined. The antioxidative activity of garlic aroma concentrate and that of the oil layer from the garlic homogenate was strong. The stability of the three sulfur compounds in garlic, allicin, diallyl disulfide, and diallyl trisulfide, was analyzed by HPLC, diallyl disulfide being the most stable. It was found that the effectiveness and strength of diallyl disulfide as an antioxidant could be increased by additing α-tocopherol and L-ascorbyl palmitate in a lard system.
- 社団法人日本農芸化学会の論文
- 1997-09-23
著者
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Kim Sun
Department Of Chemical Engineering Sogang University
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Kubota Kikue
Laboratory Of Food Chemistry Department Of Nutrition And Food Science Ochanomizu University
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Kobayashi Akio
Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University
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Kim Sun
Department Of Applied Chemistry Faculty Of Engineering Osaka University
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Kim Sun
Department Of Food And Biotechnology Dongshin University
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Kim Sun
Department Of Animal Science And Technology Seoul National University
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Kobayashi Akio
Laboratory Of Bioresources Chemistry Department Of Agricultural Science Okayama University
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