2007•Unpublished venueRequires access
Obtaining and characterization of oleoresin from garlic (Allium sativum)
Melvin Aroldo Durán Rincón, Paula Andrea González Patiño, Leonardo Cardona Pareja
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Abstract
The oleoresin from garlic (Allium sativum), was obtained by suggesting resulting extraction methodologies from the combination of 3 variables: extractor solvent, variety of garlic and extraction type. The yield percentages on extract in each one of the possible combinations were compared, looking for the methodology of
more yield whose extract corresponded to the oleoresin characteristics. Featuring physical-chemical and microbiological analysis were carried on it. The results show an appropriate microbiological safety, besides wealth in
important bioactive components of garlic.