Quantification of allicin by high performance liquid chromatography-ultraviolet analysis with effect of post-ultrasonic sound and microwave radiation on fresh garlic cloves.
← Research streamPost-acoustic waves and microwave radiation techniques applied to fresh garlic cloves were reported to retain allicin in its pure form and generate higher yield than conventional extraction. The methods were also reported to rule out possibilities of degradat…
Study snapshot
Abstract
BACKGROUND: Garlic (Allium sativum L.) has been accepted universally to be applied in food, spice and traditional medicine. The medicinal and other beneficial properties of garlic are attributed to organosulfur compounds. OBJECTIVE: As of today no simultaneous analysis has been performed; hence the transformation of allicin to its degraded products during cultivation and storage is open into doubt. MATERIALS AND METHODS: In our present work, we have tried to develop a sensitive and reproducible analytical method to measure allicin by high performance liquid chromatography-ultraviolet analysis with effect of post-acoustic waves and microwave radiation on fresh garlic cloves. RESULTS: The process revealed the effect of different radiation techniques on fresh garlic retains the principle component, allicin in its pure form and generated higher yield than the conventional way of extraction. CONCLUSION: Therefore, materializing these techniques in the pharmaceutical industry will definitely be proved beneficial in term of time as well as money. Most interestingly, the methods ruled out possibilities of degradation of organosulfur compounds as well.
AI evidence extraction
Structured fields below were generated from the paper’s abstract and metadata to make the evidence easier to inspect. Automated extraction may be incomplete or incorrect; verify important details against the original paper.
Main findings
Post-acoustic waves and microwave radiation techniques applied to fresh garlic cloves were reported to retain allicin in its pure form and generate higher yield than conventional extraction. The methods were also reported to rule out possibilities of degradation of organosulfur compounds.
Outcomes measured
- Allicin quantification/yield (HPLC-UV)
- Degradation of organosulfur compounds (allicin degraded products)
Limitations
- No exposure parameters reported (e.g., microwave frequency, power, duration).
- No sample size or replication details provided in the abstract.
- Comparators and statistical details are not described in the abstract.
View raw extracted JSON
{
"study_type": "other",
"exposure": {
"band": null,
"source": "microwave radiation",
"frequency_mhz": null,
"sar_wkg": null,
"duration": null
},
"population": null,
"sample_size": null,
"outcomes": [
"Allicin quantification/yield (HPLC-UV)",
"Degradation of organosulfur compounds (allicin degraded products)"
],
"main_findings": "Post-acoustic waves and microwave radiation techniques applied to fresh garlic cloves were reported to retain allicin in its pure form and generate higher yield than conventional extraction. The methods were also reported to rule out possibilities of degradation of organosulfur compounds.",
"effect_direction": "benefit",
"limitations": [
"No exposure parameters reported (e.g., microwave frequency, power, duration).",
"No sample size or replication details provided in the abstract.",
"Comparators and statistical details are not described in the abstract."
],
"evidence_strength": "insufficient",
"confidence": 0.66,
"peer_reviewed_likely": "yes",
"keywords": [
"garlic",
"Allium sativum",
"allicin",
"HPLC-UV",
"microwave radiation",
"ultrasonic sound",
"acoustic waves",
"extraction yield",
"organosulfur compounds"
],
"suggested_hubs": []
}AI-extracted fields are generated from the abstract and metadata and may be incomplete or incorrect. This material is for informational purposes and is not medical advice.
Identifiers and source
DOI: 10.4103/0973-1296.133279
PubMed: 24991105