FIELD: food industry.
SUBSTANCE: recovery of biologically active substances from garlic comprises treatment of garlic bulbs with a liquid, disintegration of garlic, and infusion thereof for 6-8 h in vegetable oil at 20-25°C, said vegetable oil being, in particular, being pumpkin oil taken at weight ratio 1:3 to garlic. Liquid utilized is catholyte with pH 7-8 and redox potential between -200 and -500 mV obtained in cathode chamber of diaphragm electrolyzer and treatment of garlic bulbs with catholyte is effected for 1.5 h at garlic-to-catholyte volume ratio 1:2.
EFFECT: increased biological value of oil extract due to maximum recovery of sulfur-containing compounds.
| Title | Year | Author | Number |
|---|---|---|---|
| FOOD PRODUCT FOR GERODIETARY FEEDING | 2003 |
|
RU2251917C2 |
| METHOD OF PRESERVING GARLIC | 2022 |
|
RU2790673C1 |
| METHOD FOR INCREASING OF FARM CROP SALT RESISTANCE | 2004 |
|
RU2259702C1 |
| METHOD OF PRODUCING ANTIOXIDANTS CATHOLYTE OF ELECTROACTIVATED AQUEOUS SALT SOLUTIONS AND STORAGE THEREOF | 2019 |
|
RU2712614C1 |
| METHOD OF STIMULATING GROWTH OF AMARANTH SEEDS FOR HYDROPONIC GERMINATION | 2022 |
|
RU2808723C1 |
| METHOD FOR PRODUCTION OF LIQUID ANTIOXIDANT STIMULANT | 2010 |
|
RU2441848C2 |
| METHOD FOR TREATMENT OF PLANT SEEDS AND APPARATUS FOR PERFORMING THE SAME | 2006 |
|
RU2317668C2 |
| METHOD OF PRODUCING ELECTRICALLY ACTIVATED SALT WATER SOLUTIONS | 2014 |
|
RU2601466C2 |
| METHOD OF INCREASING STABILITY OF MILK | 1992 |
|
RU2075940C1 |
| METHOD OF PRODUCING ELECTROACTIVATED AQUEOUS SALT SOLUTIONS | 2016 |
|
RU2635131C1 |
