Bioactive properties and organosulfur compounds profiling of newly developed garlic varieties of Bangladesh

Hossain, Saddam; Shahiduzzaman, Md.; Rahim, M. A.; Paul, Methun; Sarkar, Rajib; Chaity, Farjana Showline; Uddin, Md. Najem; Rana, G.M. Masud; Yeasmin, Mst. Sarmina; Kibria, Amena; Islam, Md. Saiful

doi:10.1016/j.fochx.2023.100577

Cited by 6 publications

(3 citation statements)

References 36 publications

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“…The excellent bacteriostasis of CMKH films may mainly be endowed by the phenolics and other active ingredients in the extracts. Phenolics can be used as broad-spectrum antibacterial products that can cause irreversible changes in the membrane properties of various microorganisms ( Hossain et al, 2023 ). Phenolics (such as chlorogenic acid) can inhibit extracellular microbial enzymes and deprive the substrate needed for microbial growth, resulting in bubbles and depressions in the cell wall, resulting in the destruction of the integrity of the cell structure.…”

Section: Resultsmentioning

confidence: 99%

Effect of honeysuckle leaf extract on the physicochemical properties of carboxymethyl konjac glucomannan/konjac glucomannan/gelatin composite edible film

Wang

Meng

et al. 2023

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Effect of honeysuckle leaf extract on the physicochemical properties of carboxymethyl konjac glucomannan/konjac glucomannan/gelatin composite edible film

Wang

Meng

et al. 2023

Food Chemistry: X

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“…Due to the presence of polysaccharides, benzaldehyde and 2-Vinyl-4H-1,3-dithiine were co-present in the latter two samples. Benzaldehyde gave the pickle an almond flavor (Zhang & Jia, 2023), while 2-vinyl-4H-1,3-dithiophene was used as an antithrombotic substance (Moghaddam-Manesh et al, 2019); thus, pickle may have a garlic aroma (Hossain et al, 2023). Benzofuran,2,3-dihydro and 1,6-octadien-3-ol,3,7-dimethyl-formate only existed in HCB samples, so HCB may be the precursor of these two substances or has an induction effect.…”

Section: Discussionmentioning

confidence: 99%

Effect of ferulic acid grafted walnut shell hemicellulose B on the flavor of traditional pickle fermentation

JIANG,

PENG,

GUO

et al. 2024

Food Sci. Technol (Campinas)

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To improve the flavor of traditional pickles, hemicellulose B (HCB) was extracted from walnut shell, the protein of which was detected by ultraviolet-visible (UV-Vis) light full wavelength scanning. Then ferulic acid was grafted in the absence of oxygen, and UV-Vis and Fourier transform infrared (FT-IR) were used to verify the branching. HCB and ferulic acid grafted hemicellulose B (FHB) were added to pickles, respectively, and the aroma substances were detected by gas chromatography and mass spectrum (GC-MS) to evaluate the effect of FHB on the aroma substances of pickles. The results showed that the protein in HCB was basically removed after UV-Vis scanning. After UV-Vis and FT-IR identification, FHB was obtained. The GC-MS analysis of aroma substances showed that HCB caused more derivatives of aroma substances in the fermentation process of pickles, and FHB made pickles produce more unique aroma substances during fermentation. This study provided a certain research basis for improving the flavor substances of traditional pickles.

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“…Sulfides, cysteine derivatives, allicin, and other sulfur-containing compounds have been proposed as key factors in garlic's antioxidant and other bioactivities [8][9][10]. On the other hand, non-sulfur compounds commonly found in plants, such as polyphenols, are also known to have healthpromoting effects [11,12]. The biological properties of garlic may be due to the synergistic effects of various phytochemicals in garlic and their proportions.…”

Section: Introductionmentioning

confidence: 99%

Comparative Studies of Bioactivities and Chemical Components in Fresh and Black Garlics

Matsuse,

Hirata,

Abdelrahman

et al. 2024

Molecules

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To investigate the bioactivities of fresh garlic and its processed product, black garlic, we conducted comparative analyses of antioxidant, anti-inflammatory, innate immune activation, and anti-cancer activities in addition to the chemical composition (sugar, amino acid, and polyphenol contents) of these materials. Simultaneous assay using neutrophil-like cells showed that fresh garlic exhibited antioxidant and innate immunostimulatory activities, whereas black garlic displayed a potent anti-inflammatory effect. The antioxidant activity index was correlated with phenol and flavonoid contents, while the innate immunostimulatory activity was correlated with fructan content. Furthermore, some black garlics with low fructose content were found to inhibit the proliferation of UM-UC-3 cancer cells, while other black garlics rich in fructose increased UM-UC-3 cell proliferation. It was shown that the processing of fresh garlic could change the composition of sugars, antioxidants, and amino acids, which have different effects on neutrophil-like cells and UM-UC-3 cells, as well as on bioactivities.

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Bioactive properties and organosulfur compounds profiling of newly developed garlic varieties of Bangladesh

Cited by 6 publications

References 36 publications

Effect of honeysuckle leaf extract on the physicochemical properties of carboxymethyl konjac glucomannan/konjac glucomannan/gelatin composite edible film

Effect of honeysuckle leaf extract on the physicochemical properties of carboxymethyl konjac glucomannan/konjac glucomannan/gelatin composite edible film

Effect of ferulic acid grafted walnut shell hemicellulose B on the flavor of traditional pickle fermentation

Comparative Studies of Bioactivities and Chemical Components in Fresh and Black Garlics

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