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A study comparing essential oil composition between extracts of Thai and Chinese garlics
- Limphapayom, W., Wattanawichit, W., Satayavut, K.
- Acta horticulturae 2014 no.1023 pp. 279-282
- chemical composition, essential oils, ethanol, garlic, headspace analysis, oils, solid phase microextraction, China, Thailand
- Extracts of Thai garlic from Si Sa Ket and Chiang Mai provinces were compared to Chinese garlic and were investigated for garlic oil and chemical compositions. Oil contents in Si Sa Ket, Chiang Mai and Chinese garlic were 1.25±0.7, 1.30±0.5, and 0.88±0.35%, respectively. Protein contents in Si Sa Ket, Chiang Mai and Chinese garlic were 10.93±0.12, 14.32±0.10 and 13.83±0.10%, respectively. Ethanol extraction indicated that garlic oil of Si Sa Ket, Chiang Mai and Chinese garlic contained 1.20±0.49, 1.45±0.78 and 1.30±0.18%, respectively. Chemical composition of fresh garlic extracted by using Head space SPME with fiber 100 µm PDMS include allyl mercaptan, diallyl monosulfide, dially disulfide, methyl allyl trisulfide, 3-vinyl-1,2-dithiocyclohex-4-ene, diallyl trisulfide and 3-vinyl-1,2-dithiocyclohex-5-ene. Chemical compositions were not significantly different among the three kinds of Thai and Chinese garlics.