Investigation of the volatile aroma components of garlic leaves essential oil. Possibility of utilization to enrich garlic bulb oil

  title={Investigation of the volatile aroma components of garlic leaves essential oil. Possibility of utilization to enrich garlic bulb oil},
  author={Amr E. Edris and Hoda Hanem Mohamed Fadel},
  journal={European Food Research and Technology},
  • A. EdrisH. Fadel
  • Published 1 February 2002
  • Chemistry
  • European Food Research and Technology
Abstract The volatile aroma components of Egyptian green garlic leaves essential oil was investigated for the first time. After the utilization of garlic bulbs to prepare garlic oil or after drying the bulbs to produce garlic powder, garlic leaves are considered to be waste material, which is disposed of without any benefit. In this investigation, green garlic leaves were distilled and the essential oil was subjected to GC and GC-MS identification. The yield of the oil was 0.06% (based on wet… 

Extraction and characterization of essential oil of garlic (Allium sativa L.)

The essential oil was extracted from garlic powder by soxhlet extraction method using ethanol as a solvent. The yield of essential oil was influenced by extraction time and temperature. The maximum

Characterization of the Volatile Components of Essential Oils of Selected Plants in Kenya

Some of these chemical compounds have been shown to have a huge utility potential in biopesticides, pharmaceutical, and food industries, and hence, their industrial extraction and purification from the essential oils of these plants are recommended.

Allium sativum Flavor Compounds as an Indicator for Garlic Identity and Quality Determination

The objective of the study was to research the aroma profile of volatile compounds in garlic subspecies originating from Latvia, and compare them with the aroma composition of garlic grown in the

Composition of garlic essential oil (Allium sativum L.) as influenced by drying method

Air-, oven- and freeze-dried garlic bulbs were hydrodistilled and the resulting essential oils were analyzed by gas chromatography (GC) and GC/mass spectrometry (GC/MS). The highest yields were 0.6

Essential oil composition and antiradical activity of the oil of Iraq plants

The results may suggest that some essential oils from Iraq possess compounds with antiradical activity, and these oils can be used as natural antioxidants in food applications.

Phytochemical analysis of essential oils from different plant parts of Ornithogalum cuspidatum Bertol.

Analysis of the essential oil of different parts of O. cuspidatum showed that the essential oils of flower and bulb consisted mainly of saturated hydrocarbon compounds, although, the essentialOil of the leaves consisted mainly from oxygenated hydrocarbons.

Mixing Oil-Based Microencapsulation of Garlic Essential Oil: Impact of Incorporating Three Commercial Vegetable Oils on the Stability of Emulsions

Evaluation of the encapsulation efficiency, controlled release, and antimicrobial activity of GEO-VO microcapsules showed that the GEO was successfully entrapped and slowly released with active antibacterial activities on both E. coli and S. aureus.

A comparative analysis of the essential oils from two species of garlic seedlings cultivated in China: chemical profile and anticoagulant potential.

The results of the present investigation will give a strong clue that EOGS and EOBGS are more likely to lead to a promising way to vegetable-based anticoagulants.

Use of Modified Atmosphere Packaging to Manage Quality of Green Garlic Leaves during Cold Storage Period

Garlic (Allium sativum L.) belongs to the family of the Alliaceae and it has been consumed for centuries. Harvesting of the garlic at early stage when the bulb is not completely form, crop is called

Influence of garlic and pepper powder on physicochemical and sensory qualities of flavoured rice noodle

The optimum ratio of DGP and DWPP provided a better spice mix for aroma, flavour, with some bioactive compound aspects and a suitable amount of GPP can provide the preferable properties of flavoured purple rice noodles.