Preparation and Storage Conditions of Oleoresin from Root Portion of Peeled Garlic

Extraction and storage conditions of oleoresin were studied from root portion of peeled garlic, an waste of garlic industry. Extraction with ethanol and methanol showed an high solid yields of at the temperature range of . Two hours of extraction were found to be economic because of no significant increase in furthur extraction. Storage of the oleoresin under anaerobic condition such as vaccum or nitrogen resulted in a less changes in pH, total acidity, color and thiosulfinate content, than those changes under aerobic condition. Most of the thiosulfinate was decreased for all conditions after 14 days of storage at . Glucose and sucrose were increased and most of organic acids were decreased during storage under nitrogen condition. Addition of ascorbic acid and cysteine into oleoresin retained the garlic flavor, effectively.