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Isolation and Charecterization of Fructosyl Arginine from Aged Garlic Extract

Ms., Akhila (2010) Isolation and Charecterization of Fructosyl Arginine from Aged Garlic Extract. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: In the present study, isolation of fructosyl arginine from aged garlic extract has been attempted . The concentration of free arginine present is comparitively more when compared to the concentration of fructosyl arginine in aged garlic extract (Table-1). Sakaguchi test, which is specific for guanidino groups answered positive for both arginine and fructosyl arginine. The 3 kD ultrafiltrate of aged garlic extract contains fructans, free fructose, fructosyl-arginine and some transformed organosulfur compounds. Fructans and free fructose, being neutral, do not bind to Dowex-50W chromatography.
Uncontrolled Keywords: fructosyl arginine; aged garlic extract, therapeutic uses; garlic cloves, chemistry; Allium sativum
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 04 Analytical Chemistry
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Jun 2010 09:14
Last Modified: 28 Dec 2011 10:14
URI: http://ir.cftri.com/id/eprint/9424

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