ArticleNPJ science of food2024
Efficient removal of allicin from the stalk of Allium fistulosum for dietary fiber production.
Article in NPJ science of food, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
1 citing paper in PubMed.
- Harnessing Therapeutic Potential of Allicin Against Cancer: An Exploratory Review.Anti-cancer agents in medicinal chemistry · 2025Review
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The stalk of Allium fistulosum contains dietary fibers with complicated monosaccharide composition and glycosidic bond linkages, which renders it a better dietary fiber supplement. However, the unfavorable odor, majorly contributed by allicin, limits its applications. Although many physical and chemical methods have been developed to remove allicin, there is currently no comparison between their efficiencies. Here, we comprehensively compare all these methods of eliminating allicin in the Allium stalk by starting with optimization of the allicin extraction method. Results indicate that incubation of the chopped Allium stalk with water for 20 min and extraction with 75% ethanol reached a maximal extraction yield. Different methods of allicin elimination are examined, and physical removal of allicin by blanching at 100 °C reaches a maximal clearance rate of 73.3%, rendering it the most efficient and effective method eliminating allicin from the stalk of Allium fistulosum for the preparation of a totally green dietary fiber.
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Registered trials
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