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Comparison of alliin recovery from Allium sativum L. Using Soxhlet extraction and subcritical water extraction

Garlic (Allium sativum L.) is an herbaceous plant and is recognised for its numerous medicinal and culinary properties, and it is used in diverse food preparations for its characteristic flavour and aroma. High alliin content increases the formation of allicin, a bioactive compound of garlic. Theref...

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Bibliographic Details
Main Authors: Zaini, Ahmad Syahmi, Nicky Rahmana Putra, Nicky Rahmana Putra, Idham, Zuhaili, Mohd. Faizal, Azrul Nurfaiz, Che Yunus, Mohd. Azizi, Mamat, Hasmadi, Abdul Aziz, Ahmad Hazim
Format: Article
Language:English
Published: MDPI 2022
Subjects:
TP Chemical technology
Online Access:http://eprints.utm.my/103036/1/MohdAziziCheYunus2022_ComparisonofAlliinRecoveryfromAlliumsativumL.pdf
http://eprints.utm.my/103036/
http://dx.doi.org/10.3390/chemengineering6050073
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http://eprints.utm.my/103036/1/MohdAziziCheYunus2022_ComparisonofAlliinRecoveryfromAlliumsativumL.pdf
http://eprints.utm.my/103036/
http://dx.doi.org/10.3390/chemengineering6050073

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