Optimization of Extraction of Cycloalliin from Garlic (Allium sativum L.) by Using Principal Components Analysis

  • Lee, Hyun Jung (Department of Food and Nutrition, Korea University) ;
  • Suh, Hyung Joo (Department of Food and Nutrition, Korea University) ;
  • Han, Sung Hee (Institute for Biomaterials, Korea University) ;
  • Hong, Jungil (Department of Food Science and Technology, Seoul Women's University) ;
  • Choi, Hyeon-Son (Department of Food Science and Technology, Seoul Women's University)
  • Received : 2016.01.28
  • Accepted : 2016.03.21
  • Published : 2016.06.30


In this study, we report the optimal extraction conditions for obtaining organosulfur compounds, such as cycloalliin, from garlic by using principal component analysis (PCA). Extraction variables including temperature ($40{\sim}80^{\circ}C$), time (0.5~12 h), and pH (4~12) were investigated for the highest cycloalliin yields. The cycloalliin yield (5.5 mmol/mL) at pH 10 was enhanced by ~40% relative to those (~3.9 mmol/mL) at pH 4 and pH 6. The cycloalliin level at $80^{\circ}C$ showed the highest yield among the tested temperatures (5.05 mmol/mL). Prolonged extraction times also increased cycloalliin yield; the yield after 12 h was enhanced ~2-fold (4 mmol/mL) compared to the control. Isoalliin and cycloalliin levels were inversely correlated, whereas a direct correlation between polyphenol and cycloalliin levels was observed. In storage for 30 days, garlic stored at $60^{\circ}C$ (11 mmol/mL) showed higher levels of cycloalliin and polyphenols than those at $40^{\circ}C$, with the maximum cycloalliin level (13 mmol/mL) on day 15. Based on the PCA analysis, the isoalliin level depended on the extraction time, while cycloalliin amounts were influenced not only by extraction time, but also by pH and temperature. Taken together, extraction of garlic at $80^{\circ}C$, with an incubation time of 12 h, at pH 10 afforded the maximum yield of cycloalliin.


Supported by : Seoul Women's University


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