Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment

Bae, Sang-Eun; Cho, Seung Yong; Won, Yong Duk; Lee, Seon Ha; Park, Hyun Jin

doi:10.1016/j.lwt.2013.05.006

Cited by 142 publications

(243 citation statements)

References 36 publications

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“…Cutting and crushing garlic, produce hundreds of organosulfur constituents. Organosulfur constituents are divided into two major constituents particularly water-soluble and oil constituents [4,5,7]. This present study provides LC-MS Thermo LCQ DECA XP MAX system with an electrospray ionization (ESI) source determining the presence water-soluble constituents in garlic.…”

Section: Discussionmentioning

confidence: 99%

“…Garlic has abundant organosulfur compounds, flavonoids, proteins, and polyphenols act as high antioxidant activity [7,17] Concentration µg · mL -1 Figure 8: Antioxidant activity of garlic constituents using DPPH assay. Data showed five different concentrations (1 000 µg · mL −1 to 5 000 µg · mL −1 ) of garlic water-soluble and garlic oil.…”

Section: Antioxidant Capacity Of Garlic By Dpph Assaymentioning

confidence: 99%

“…NAC has the highest antioxidant activity was followed SAC, SAMC, DATS, and DADS. It proven that NAC which is one of garlic watersoluble constituents [7,11] is a potent agent as bioactive constituents present in garlic water-soluble which has highest antioxidant activity compared with the other garlic compounds.…”

Section: Sample Radical Scavenging Activity (%)mentioning

confidence: 99%

“…Garlic is regarded as the most common medical agent containing antioxidant activity [3,5,7]. Garlic acts as an exogenous antioxidant for neutralizing free radicals and helps prevent some diseases.…”

Section: Introductionmentioning

confidence: 99%

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Comparison of the Main Bioactive Compounds and Antioxidant Activity from Garlic Water-soluble and Garlic Oil

Dewi

Kusnadi²,

Shih³

2017

KLS

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Garlic is a natural source which has abundant organosulfur constituents. Garlic is divided into water-soluble organosulfur constituents mainly SAC (S-allylcystein), NAC (N-acetylcysteine) and oil soluble organosulfur constituents such as DATS (diallyl trisulfide), DADS (diallyl disulfide), DAS (diallyl sulfide). The aim of this research was to compare the bioactive constituents and antioxidant activity between garlic water-soluble and garlic oil. Garlic water-soluble constituents were identified by Liquid Chromatography-Mass Spectrometry (LC-MS) and five constituents were found, namely N-acetylcysteine (NAC), cysteinyl-alanine, phenol-2-2-benzoxazolyl and two unknown constituents. The GC-MS chromatogram also showed three main constituents present in garlic oil as diallyldisulphide (DADS), diallyltrisulphide (DATS) and D-limonene. Interestingly, garlic water-soluble extract had higher antioxidant activity 70 % ± 0.02 % in comparison with garlic oil 58 % ± 0.07 %. This study conducts a novel preparation of garlic water-soluble for enhancing antioxidant properties on garlic novel preparation.

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Section: Discussionmentioning

confidence: 99%

Section: Antioxidant Capacity Of Garlic By Dpph Assaymentioning

confidence: 99%

Section: Sample Radical Scavenging Activity (%)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Comparison of the Main Bioactive Compounds and Antioxidant Activity from Garlic Water-soluble and Garlic Oil

Dewi

Kusnadi²,

Shih³

2017

KLS

View full text Add to dashboard Cite

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“…This increasing of antioxidant activity could be caused by the Maillard reaction. Bae et al (2014) stated that the heating process using high temperature can cause oxidation of phenol and the non-enzymatic browning reaction such as Maillard reaction. Maillard reaction product (MRPs) which are capable of acting as an antioxidant (Zhuang and Sun, 2011;Bailey and Won Um, 1992).…”

Section: Antioxidant Activitymentioning

confidence: 99%

Effect of Drying Method on Proximate Content, Physical Properties and Antioxidant Activities of Powder Gading, Manggala, and Lumut Snake Fruit Kernel

Anggrahini

Gumawang

2016

KLS

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Untargeted analysis to monitor metabolic changes of garlic along heat treatment by LC–QTOF MS/MS

et al. 2017

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Black garlic is increasing its popularity in cuisine around the world; however, scant information exists on the composition of this processed product. In this study, polar compounds in fresh garlic and in samples taken at different times during the heat treatment process to obtain black garlic have been characterized by liquid chromatography coupled to tandem mass spectrometry in high resolution mode. Ninety-five compounds (mainly amino acids and metabolites, organosulfur compounds, and saccharides and derivatives) were tentatively identified in all the analysed samples and classified as a function of the family they belong to. Statistical analysis of the results allowed establishing that the major changes in garlic occur during the first days of treatment, and they mainly affect to the three representative families. The main pathways involved in the synthesis of the compounds affected by heat treatment, and their evolution during the process were studied.

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Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment

Cited by 142 publications

References 36 publications

Comparison of the Main Bioactive Compounds and Antioxidant Activity from Garlic Water-soluble and Garlic Oil

Comparison of the Main Bioactive Compounds and Antioxidant Activity from Garlic Water-soluble and Garlic Oil

Effect of Drying Method on Proximate Content, Physical Properties and Antioxidant Activities of Powder Gading, Manggala, and Lumut Snake Fruit Kernel

Untargeted analysis to monitor metabolic changes of garlic along heat treatment by LC–QTOF MS/MS

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