The effect of storage on quality of concentration garlic solution. (Thai)

Abstract

The shelf-life of concentrated garlic extract at room temperature (30±2^oC) was studied. Allicin content in concentrated garlic extract was determined using High Performance Liquid Chromatography (HPLC) during the storage. Allicin was not stable at room temperature and decomposed to 51.88% of initial concen- tration within 15 days. The allicin content was unable to be measured within 30 days of storage. Allicin decomposition followed zero order reaction with k = – 0.90467 and provided high correlation coefficient (R²) of 0.99976.