Evaluation of allicin stability in processed garlic of different cultivars

Prati, Patrícia; Henrique, Celina Maria; Souza, Aparecida Sônia de; Silva, Vera Sônia Nunes da; Pacheco, Maria Teresa Bertoldo

doi:10.1590/1678-457x.6397

Cited by 40 publications

(30 citation statements)

References 18 publications

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“…2-fold after 8 min of treatment and the highest loss, about 3-fold, was of TiPeAl/TaAlPe and allicin probably due to their instability and degradation at elevated oxygen concentration. According to literature data, allicin rapidly decomposed into other sulfur-containing compounds over a relatively short time ( 28 ). Thermal treatments of garlic, frying and blanching, indicate heat instability of all OSC except TiMe 2 , probably as a result of enzyme action, thermal breakdown and effective diffusion into the cooking water during blanching.…”

Section: Resultsmentioning

confidence: 99%

Retention of Bioactive Compounds During Domestic Processing of „Croatian Domestic“ Garlic (Allium sativum L.)

Pedišić

Zorić

Miljanović

et al. 2018

Food Technol. Biotechnol.

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SUMMARY The content of bioactive compounds and antioxidant activity were determined in Croatian domestic garlic after domestic processing (crushing, water blanching and frying) through different thermal treatments. The predominant phenolics in fresh garlic expressed per fresh mass were p -coumaric (10.79 mg/100 g) and caffeic (9.50 mg/100 g) acids, while the most abundant organosulfur compounds were methylsulfinylsulfanylmethane (9881.84 mg/100 g), 3-methylsulfinylsulfanylprop-1-ene and 3-methylsulfanylsulfinylprop-1-ene (257.59 mg/100 g) and allicin (185.62 mg/100 g). The highest total phenolic content and antioxidant activity were determined in fresh garlic followed by crushed, blanched and fried garlic, while organosulfur content increased after shorter thermal treatment. As time of treatment increased, frying showed the most pronounced losses of garlic total phenolic acids (in the range from 19.47 to 37.93%) and blanching of organosulfur content (about 25%). The blanching and frying significantly reduced allicin content, while S-methyl methanesulfinothioate was more stable.

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Section: Resultsmentioning

confidence: 99%

Retention of Bioactive Compounds During Domestic Processing of „Croatian Domestic“ Garlic (Allium sativum L.)

Pedišić

Zorić

Miljanović

et al. 2018

Food Technol. Biotechnol.

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“…In particular, allicin is extremely unstable due to the presence of a thiol group (Fujisawa et al 2008;Monosulphide and Monosulphide 2001;Prati et al 2014), which is rapidly metabolized into diallyl sulfide, diallyl disulfide, ajoene, etc. (Rahman 2007b).…”

Section: Optimization Of Analysis Conditionsmentioning

confidence: 99%

An LC-MS/MS-SRM Method for Simultaneous Quantification of Four Representative Organosulfur Compounds in Garlic Products

Zhu

Kakino²,

Nogami

et al. 2016

Food Anal. Methods

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The quantitative analysis of organosulfur compounds is important for the quality control of various garlic products along with studying their molecular functionality and nutraceutical properties. In this study, a liquid chromatography-tandem mass spectrometry-selected reaction monitoring (LC-MS/MS-SRM) method with electrospray ionization detection was developed and validated for the rapid, simultaneous quantification of four representative organosulfur compounds in garlic: alliin, S-allyl-L-cysteine, γ-glutamyl-S-allyl-L-cysteine, and allicin. Stable SRM transitions were achieved for these compounds under optimized conditions, and the linear range extended from 1 to 2000 ng/ mL. The limits of detection and quantification ranged from 0.003 to 0.058 ng/mL and from 0.01 to 0.19 ng/mL, respectively. Excellent recovery and reproducibility at different spiking levels were achieved. The method was successfully applied to the simultaneous quantification of organosulfur compounds in fresh garlic samples. This highly selective and sensitive LC-MS/MS-SRM method is expected to be a useful tool for studying molecular functionality and the quality control of garlic products.

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“…It is observed that the sulfhydryl modification of bacterial proteins by the oxygen done by the release of SH-modifier in-order to cleave the allicin molecule thereby leading to the bactericidal property of the allicin compound [21,22].By introducing allicin molecules to the cerium oxide nanoparticles, bactericidal property is added to the nanoparticle. Generally allicin molecule is unstable when exposed to atmosphere [23,24]. Therefore by making the nanocomposite, the stability of the allicin molecule was extended.…”

Section: Introductionmentioning

confidence: 99%

Functional finishing of medical fabrics using CeO2/allicin nanocomposite for wound dressings

Rajan

Karthika

Balaji

et al. 2017

Journal of Alloys and Compounds

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Evaluation of allicin stability in processed garlic of different cultivars

Cited by 40 publications

References 18 publications

Retention of Bioactive Compounds During Domestic Processing of „Croatian Domestic“ Garlic (Allium sativum L.)

Retention of Bioactive Compounds During Domestic Processing of „Croatian Domestic“ Garlic (Allium sativum L.)

An LC-MS/MS-SRM Method for Simultaneous Quantification of Four Representative Organosulfur Compounds in Garlic Products

Functional finishing of medical fabrics using CeO2/allicin nanocomposite for wound dressings

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