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KMID : 1007519970060010050
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Food Science and Biotechnology
1997 Volume.6 No. 1 p.50 ~ p.56
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Extraction of Thiosulfinates from Garlic using Ethanol and Supercritical Carbon Dioxide
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Choi, Yong Hee
Lee, Won Young/Bae, Dong Ho
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Abstract
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Extractabilities of thiosulfinates from garlic were studied using relatively safe solvents, ethanol and supercritical carbon dioxide (SC-CO₂), for the purpose of reducing the potential health and safety related problems caused by organic solvents. Thiosulfinates extracted by each method were quantified using spectrophotometer and synthesized thiosulfinates. The conditions of each extraction method were optimized by response surface methodology. The results indicated that the optimum conditions for ethanol extraction were at the temperature of 75, shaking speed of 200 strokes/min, ethanol concentration of 75% and extraction period of 270 min, and those for SC-CO₂extraction were at the temperature of 50℃ and the pressure of 13.80 Mpa. SC-CO₂extracted three times more thiosulfinates from a given amount of garlic than ethanol and were found to be as efficient as methanol for thiosulfinate extraction.
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