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URN etd-0302106-151956 Statistics This thesis had been viewed 4640 times. Download 1928 times. Author Li-Hui cheng Author's Email Address No Public. Department Bioengineering Year 2005 Semester 1 Degree Master Type of Document Master's Thesis Language English Page Count 60 Title Analysis of Allicin and Quercetin and Functional Food Development from Several Allium Vegetables Keyword teicoplanin quercetin methicillin- resistant Staphylococcus aureus Allium vegetables allicin allicin Allium vegetables methicillin- resistant Staphylococcus aureus quercetin teicoplanin Abstract The contents of Allicin and Quercetin in several Allium vegetables (garlic, green garlic, shallot, green onion, chives, scallion, leek, onion) were analyzed by HPLC. Onion bulbs (Allium cepa L.) have the highest allicin and the shallot bulbs (Allium cepa L. Aggregatum) have the highest quercetin content. Seven formulation (AQ1, AQ2, AQ3, RF1, RF2, RF3, RF4) with design different ratio of frozen lyophilized powder from onions and shallots and six commercial garlic products were compared on DPPH Radical Scavenging Activity, Ferrous ion chelating effect and anti-bacteria activity.
Formulation AQ1, AQ2, and AQ3 have high allicin content that all the commercial garlic products compared. AQ2 formulation has the highest content of quercetin (33.8 μg/cap), and no quercetin was detected in all the commercial products tested. In DPPH Radical scavenging activity, the AQ1, AQ2, AQ3 were all above 90%. In Ferrous ion chelating effect, AQ1 and AQ3 formulation were approached to 50%, and RF3 and RF4 formulation are even higher than 70%. In anti-bacterial activities, AQ1, AQ2, and AQ3 inhibited the growth of Staphylococcus aureus subsp. Aureus Rosenbach (ATTC 6538P) and MRSA (methicillin- resistant Staphylococcus aureus (ATTC 33591).
Advisor Committee Chin-Wen Ho - advisor
Tsong-Rong Yan - co-chair
Wei-Chin Chang - co-chair
Files Date of Defense 2006-01-06 Date of Submission 2006-03-02