Comparison of two extraction methods (high pressure extraction vs. maceration) for the total and relative amount of hydrophilic and lipophilic organosulfur compounds in garlic cloves and stems. An application to the Italian ecotype “Aglio Rosso di Sulmona” (Sulmona Red Garlic)

Title

Comparison of two extraction methods (high pressure extraction vs. maceration) for the total and relative amount of hydrophilic and lipophilic organosulfur compounds in garlic cloves and stems. An application to the Italian ecotype “Aglio Rosso di Sulmona” (Sulmona Red Garlic)

Authors

Keywords

Extraction mixture, Garlic cloves and stems, High pressure extraction, HPLC, Maceration, Organosulfur compounds, Sulmona Red Garlic

Journal

FOOD CHEMISTRY

Volume 312, Issue -, Pages 126086

Publisher

Elsevier BV

Online

2019-12-24

DOI

10.1016/j.foodchem.2019.126086