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http://148.72.244.84/xmlui/handle/xmlui/8729Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Eman Mohammed Kadhim Al- Dulimyi, Fadil Muhsin Abid | - |
| dc.contributor.author | Mohammed Jamil Abid Al- Gani | - |
| dc.date.accessioned | 2023-11-09T08:57:06Z | - |
| dc.date.available | 2023-11-09T08:57:06Z | - |
| dc.date.issued | 2013-05-01 | - |
| dc.identifier.issn | 2222-8373 | - |
| dc.identifier.uri | http://148.72.244.84:8080/xmlui/handle/xmlui/8729 | - |
| dc.description.abstract | Alliin and allicin products were measured and determined by RP-LC with UV detection at 210 nm. Compounds were extracted from above various kinds of garlic with methanol / ethyl acetate and chromatographed on ODS with gradient elution .The aqueous Iraqi garlic extract has the highest concentration of alliin and allicin (17.9, 23.94) ppm respectively. The lowest concentration of allicin was found in French garlic extract 0.56 ppm and 4.3 ppm of alliin in Chinese garlic extract. Allicin and alliin concentrations decreased with time 0.9-0.04%alliin, 1.2-0.00025% allicin after 9 days. Allicin concentration decreases to non- detectable amounts after 12 days. | en_US |
| dc.description.sponsorship | https://djps.uodiyala.edu.iq/pages?id=442 | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | university of Diyala | en_US |
| dc.subject | alliin, allicin, garlic, extract, ingredients, HPLC | en_US |
| dc.title | Determination of Active Ingredients ( Alliin & Allicin) in Different species of Garlic Extracts By Using High Performance Liquid Chromatography | en_US |
| dc.type | Article | en_US |
| Appears in Collections: | مجلة ديالى للعلوم الاكاديمية / Academic Science Journal (Acad. Sci. J.) | |
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| File | Description | Size | Format | |
|---|---|---|---|---|
| 86-100 E.pdf | 891.93 kB | Adobe PDF | View/Open |
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