Quantitative analysis of garlic (Allium sativum) oil unsaturated acyclic components using FT-Raman spectroscopy

dc.contributor.advisor	Πολυσίου, Μόσχος	el
dc.contributor.advisor	Polissiou, Moschos	en
dc.contributor.author	Kimbaris, Athanasios C.	en
dc.contributor.author	Siatis, Nikolaos G.	en
dc.contributor.author	Pappas, Christos S.	en
dc.contributor.author	Tarantilis, Petros A.	en
dc.contributor.author	Daferera, Dimitra J.	en
dc.contributor.author	Κιμπάρης, Αθανάσιος Γ.	el
dc.contributor.author	Σιατής, Νικόλαος Γ.	el
dc.contributor.author	Παππάς, Χρήστος Σ.	el
dc.contributor.author	Ταραντίλης, Πέτρος Α.	el
dc.contributor.author	Δαφερέρα, Δήμητρα Ι.	el
dc.date.accessioned	2014-06-06T06:47:12Z
dc.date.available	2014-06-06T06:47:12Z
dc.date.issued	2006	en
dc.identifier.issn	03088146	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.foodchem.2005.01.017	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/3453
dc.title	Quantitative analysis of garlic (Allium sativum) oil unsaturated acyclic components using FT-Raman spectroscopy	en
heal.type	journalArticle	en
heal.keyword	Acyclic sulfides	en
heal.keyword	FT-Raman	en
heal.keyword	Garlic oil	en
heal.keyword	Allium sativum	en
heal.keyword	GC-FID	en
heal.keyword	GC-MS	en
heal.keyword	Ultrasounds	en
heal.keyword	Microwaves	en
heal.identifier.primary	10.1016/j.foodchem.2005.01.017	en
heal.recordProvider	Γεωπονικό Πανεπιστήμιο Αθηνών/Γενικό Τμήμα	el
heal.publicationDate	2006	en
heal.abstract	A group of acyclic, unsaturated, sulfur containing, components present in garlic oil are quantitatively analyzed with FT-Raman spectroscopy. This group of components that may consist up to more than 70% of the garlic oil is responsible for some of the medicinal properties that are widely researched by scientists around the world. FT-Raman spectroscopy is evaluated against a gas-chromatography method. Band intensities at 1636 and 1606 cm-1 are used from untreated garlic oil spectra to determine the % content in acyclic, unsaturated sulfur containing compounds. The analyzed garlic oils were found to contain from 33.3% up to 75.3% of the targeted components. The proposed technique is simple, rapid and non-destructive for the sample. © 2005 Elsevier Ltd. All rights reserved.	en
heal.publisher	Elsevier	en
heal.journalName	Food Chemistry	en
dc.identifier.doi	10.1016/j.foodchem.2005.01.017	en