2015
DOI: 10.1021/acs.jafc.5b04564
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Allium Discoloration: Color Compounds Formed during Pinking of Onion and Leek

Abstract: Structures and formation pathways of compounds responsible for pink discoloration of onion and leek were studied. A procedure was developed for the isolation and purification of the color compounds from various model systems and their identification by HPLC-DAD-MS/MS. In total, structures of 15 major color compounds were tentatively determined. It was found that the pigment is a complex mixture of highly conjugated species composed of two N-substituted 3,4-dimethylpyrrole-derived rings linked by either a methi… Show more

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Cited by 13 publications
(25 citation statements)
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“…B). Our results are in accord with previous research demonstrating that storage at low temperature favoured garlic discolouration . The pathway involves mainly two compounds, alliin and isoalliin, and other non‐protein sulfur‐containing amino acids , .…”
Section: Resultssupporting
confidence: 92%
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“…B). Our results are in accord with previous research demonstrating that storage at low temperature favoured garlic discolouration . The pathway involves mainly two compounds, alliin and isoalliin, and other non‐protein sulfur‐containing amino acids , .…”
Section: Resultssupporting
confidence: 92%
“…). In our results, green pigmentation extracted with DMF produced a peak at 664 nm, thus putatively identified as chlorophyll, whilst a pink/red pigment resulted in a peak at 520 nm, putatively identified as flavonoids or organosulfur compounds …”
Section: Resultsmentioning
confidence: 51%
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“…γ-GT peptides may also represent a significant pool of bioactive organoselenium compounds in Allium and Brassica species (Dong, Lisk, Block, & Ip, 2001;Kubec et al, 2015). Substantial hydrolysis of γ-GT S-alk(en)yl cysteine sulfoxide (ACSOs) occurs in germinating onion seeds and sprouting bulbs (Lancaster & Shaw., 1991).…”
Section: Discussionmentioning
confidence: 99%
“…Isoallicin is one of the main compounds that make onions or leeks red and garlic skins green (Kubec et al, 2015;Lukes, 1986;Shannon, Yamaguchi, & Howard, 1967a, 1967b. The pigment in greening garlic is a nitrogenous anthocyanin pigment containing multiple pyrrole rings and a sulfur atom (Lee, Cho, Kim, & Lee, 2007).…”
Section: Introductionmentioning
confidence: 99%