Factors influencing the stability of garlic thiosulfinates

Lee, Sang Soo; Kim, Dong-Sub; Kyung, Kyu Hang

doi:10.1007/s10068-014-0216-z

Cited by 12 publications

(4 citation statements)

References 28 publications

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“…Particularly, GSAk derivatives were seriously affected, showing a mean recovery of 42.7%. This marked a decrease in their concentration is likely due to the great instability of these compounds under alkaline pH conditions (intestinal digestion), consistent with earlier reports [41]. Moreover, compounds, such as methiin, deoxymethiin, S-(2-carboxypropyl) cysteine, GSMC, and γ-Glutamyl-S-(S-1-propenyl) cysteine-glycine, were not detected after the intestinal phase.…”

Section: Bioaccessibility Of Organosulfur Compounds After Simulated Gastrointestinal Digestionsupporting

confidence: 91%

Bioaccessibility of Bioactive Compounds of ‘Fresh Garlic’ and ‘Black Garlic’ through In Vitro Gastrointestinal Digestion

Moreno-Ortega

Pereira‐Caro

Ordóñez-Díaz

et al. 2020

Foods

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Numerous studies have reported health benefits associated with the consumption of fresh and black garlic, which are characterized by the presence of polyphenols and organosulfur compounds (OS). This study aims to analyze the bioaccessibility of the bioactive compounds in fresh and black garlic after in vitro gastrointestinal digestion by monitoring the individual profile of these compounds by ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-HRMS). Polyphenols decreased from the beginning of the digestive process, is mainly affected during intestinal digestion. Regarding the OS, the S-alk(en)yl-L-cysteine (SACs) derivatives were more influenced by the acidic conditions of the gastric digestion, while the γ-glutamyl-S-alk(en)yl-L-cysteine (GSAk) derivatives were more susceptible to intestinal digestion conditions in both the fresh and black garlic samples. In conclusion, after in vitro gastrointestinal digestion, the compounds with the highest bioaccessibility were vanillic acid (69%), caffeic acid (52%), γ−glutamyl-S-methyl-L-cysteine sulfoxide (GSMCS) (77%), and S-allylmercapto-L-cysteine (SAMC) (329%) in fresh garlic. Meanwhile, in black garlic, the main bioaccessible compounds were caffeic acid (65%), GSMCS (89%), methionine sulfoxide (262%), trans-S-(1-propenyl)-L-cysteine (151%), and SAMC (106%). The treatment (heating + humidity) to obtain black garlic exerted a positive effect on the bioaccessibility of OS compounds, 55.3% of them remaining available in black garlic, but only 15% in fresh garlic. Polyphenols showed different behavior regarding bioaccessibility.

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Section: Bioaccessibility Of Organosulfur Compounds After Simulated Gastrointestinal Digestionsupporting

confidence: 91%

Bioaccessibility of Bioactive Compounds of ‘Fresh Garlic’ and ‘Black Garlic’ through In Vitro Gastrointestinal Digestion

Moreno-Ortega

Pereira‐Caro

Ordóñez-Díaz

et al. 2020

Foods

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“…In the present case, both factors were more pronounced in the sausages from organic pork. Furthermore, for garlic extracts (thiosulfanates), decreasing stability was reported with increasing degree of fatty acid unsaturation [38]. Garlic extracts were also found to be surprisingly unstable when stored in liquid vegetable oil [39], which has high PUFA.…”

Section: Discussionmentioning

confidence: 99%

Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry

Škrlep

Čandek-Potokar

Batorek-Lukač

et al. 2019

Animals

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Dry-fermented sausages were produced in a traditional way, without addition of nitrites and starter cultures, from meat of an autochthonous breed (Krškopolje pig) raised either in a conventional indoor or organic husbandry system. Physicochemical and sensory analyses were performed at the end of processing to characterize their quality. Dry-fermented sausages from organic pork retained more moisture, which resulted in higher water activity and softer texture (instrumental and sensory). They were more oxidized (higher thiobarbituric acid reactive substances (TBARS)), in agreement with more unsaturated fatty acid profile, a higher score for rancid taste, and a higher relative abundance of volatiles from lipid β-oxidation. Overall, dry-fermented sausages from organic pork had lower levels of volatile compounds, particularly, those originating from spices (despite the same quantity added) and lower levels of amino-acid degradation. Sensory analysis showed that dry-fermented sausages from organic pork had less intensive and vivid color, tasted more bitter and sour, and had more off-tastes. The observed differences could be related to initial differences in raw material (differences in meat pH and level of polyunsaturated fatty acids) affecting the process of fermentation.

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“…The reason may be related to their stability as many flavour compounds are known to be highly unstable and prone to oxidative degradation (Turek and Stintzing, 2013). Lee et al (2014), for instance, reported a decreased stability of garlic-derived thiosulphinates in the presence of increased amount of unsaturated fatty acids. This is in line with higher levels of PUFA and oxidation markers (TBARS) observed in the present study for ECO sausages.…”

Section: Discussionmentioning

confidence: 99%

Properties and aromatic profile of dry-fermented sausages produced from Krškopolje pigs reared under organic and conventional rearing regime

Škrlep

Čandek-Potokar

Tomažin

et al. 2018

Animal

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Krškopolje pig, the only Slovenian autochtonous breed is still relatively untapped, with almost no information available on the effect of rearing conditions or its aptitude for processing and meat product quality. In the present study, dry-fermented sausages were produced from Krškopolje pigs that were fed similar diets (with regard to ingredients, energy and protein content) but reared in either conventional (CON) or organic conditions (ECO). Sausage weight losses at the end of processing were recorded and their final pH, chemical composition (moisture, fat and protein content, proteolysis index, fat and protein oxidation, fatty acid and free fatty acid profile) were determined in addition to measurements of instrumental texture, sensory evaluation and volatile profile analysis. Compared with CON, ECO dry-fermented sausages had lower processing losses, lower pH, higher moisture, salt and thiobarbituric acid reactive substances content, less saturated fat and less free fatty acids. Volatile profile analysis showed that ECO dry-fermented sausages exhibited higher concentrations of compounds arising from lipid autooxidation and lower levels of volatile compounds resulting from microbial lipid β-oxidation, amino acid degradation and spices. Panellists perceived ECO dry-fermented sausages as saltier and less colour intensive, while both rheological and sensory analysis indicated that ECO sausages had softer texture than CON. The present results indicate that rearing of Krškopolje pigs according to organic standards induced differences in meat and fat properties which affected the quality of dry-fermented sausages, most distinctly in terms of softer texture and different volatile profile.

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Factors influencing the stability of garlic thiosulfinates

Cited by 12 publications

References 28 publications

Bioaccessibility of Bioactive Compounds of ‘Fresh Garlic’ and ‘Black Garlic’ through In Vitro Gastrointestinal Digestion

Bioaccessibility of Bioactive Compounds of ‘Fresh Garlic’ and ‘Black Garlic’ through In Vitro Gastrointestinal Digestion

Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry

Properties and aromatic profile of dry-fermented sausages produced from Krškopolje pigs reared under organic and conventional rearing regime

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