|Title:||Stabilities of garlic essential oil in various oils||Authors:||Sheen L.-Y.
|Keywords:||garlic essential oil;oils;stability||Issue Date:||1995||Journal Volume:||20||Journal Issue:||4||Start page/Pages:||381-392||Source:||Journal of the Chinese Nutrition Society||Abstract:||
Samples of garlic essential oil, mixed with different kinds of oils (including soybean oil, teaseed oil, processed animal oil, peanut oil, sunflower oil, olive oil, linseed oil and lard) respectively, were put into 80 ¢XC oven. At various time intervals, garlic oil was extracted with acetonitrile from the samples and analyzed by gas chromatography (GC). In terms of the stabilities of garlic oil in the different kinds of oils, animal sources including the processed animal oil and the lard were better, where the percentages loss of garlic oil in the processed animal oil and the lard were 20.54 and 26.06%, respectively. Among the oils from vegetable sources, the teaseed oil was the most stable for the garlic oil (the percentage loss of garlic oil was 25.90%); while the linseed oil was the worst one, where the percentage loss of garlic oil was 56.41%. Thus, this study shows that fatty acid composition greatly affected the stability of garlic oil.
|Appears in Collections:||食品科技研究所|
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