Isolation of alliin from Allium slltivllm L. in pilot scale

ABSTRACT

S-allylcysteine sulfoxide (alliin), a colouless and odorless solid, existed in intact garlic (Allium sativum L.) cloves. Alliin itself possessed no antibacterial activity, but it quickly converts into allicin, an antibacterial component by the enzyme alliinase, which naturally occurs in garlic. This paper reported an isolation method for alliin from garlic that was in pilot scale