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- Title
Optimizing conditions for E-and Z-ajoene formation from garlic juice using response surface methodology.
- Authors
Yoo, Miyoung; Lee, Sanghee; Kim, Sunyoung; Shin, Dongbin
- Abstract
The optimum conditions for the formation of E- and Z-ajoene from garlic juice mixed with soybean oil were determined using response surface methodology. A central composite design was used to investigate the effects of three independent variables temperature (°C, X1), reaction time (hours, X2), and oil volume (multiplied by weight, X3). The dependent variables were Z-ajoene ( Y1) and E-ajoene ( Y2) in oil-macerated garlic. The optimal conditions for E- and Z-ajoene using ridge analysis were 98.80°C, 6.87 h, and weight multiplied by weight 2.57, and 42.24°C, 9.71 h, and weight multiplied by weight 3.08, respectively. These conditions resulted in E- and Z-ajoene compound predicted values of 234.17 and 752.62 μg/g from garlic juice, respectively. The experimental values of E- and Z-ajoene were 222.75 and 833.59 μg/g, respectively. The estimated maximum values at the predicted optimum conditions were in good agreement with experimental values.
- Subjects
AJOENE; THERAPEUTIC use of garlic; RESPONSE surfaces (Statistics); HIGH performance liquid chromatography; SOY oil; PHARMACOLOGY; EDIBLE fats &; oils
- Publication
Food Science & Nutrition, 2014, Vol 2, Issue 5, p605
- ISSN
2048-7177
- Publication type
Article
- DOI
10.1002/fsn3.148