Extraction Conditions and Green Index of Green Pigments from Discolored Garlic
2005
Hwang, J.B. (Korea Food Research Institute, Sungnam, Republic of Korea), E-mail: hwangjb@kfri.re.kr | Ha, J.H. (Korea Food Research Institute, Sungnam, Republic of Korea) | Shin, D.B. (Korea Food Research Institute, Sungnam, Republic of Korea) | Park, W.S. (Korea Food Research Institute, Sungnam, Republic of Korea) | Nahmgung, B. (Korea Food Research Institute, Sungnam, Republic of Korea) | Lee, Y.C. (Chung-Ang University, Ansung, Republic of Korea)
Extraction conditions, spectrometric, and sensory properties of pigment extracts from green discolored garlic (GDG) were studied for development of green index to evaluate degree of green discoloration of garlic. GDG pigments were extracted using polar solvents, such as methanol, ethanol, and water. Methanol with 1% HCI resulted in highest extraction of green pigments. Extraction of pigments was affected by temperature, and extracted pigments were partially destroyed at high temperatures.
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