One new pathway for Allium discoloration

Dong, Yulan; Wang, Dan; Li, Meiliang; Hu, Xiaosong; Zhao, Guanghua

doi:10.1016/j.foodchem.2009.06.053

Cited by 17 publications

(17 citation statements)

References 19 publications

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“…3. The value obtained (514 nm) was slightly different from that reported by Dong et al [13], and Lee and Parkin [15] (525 nm) due to the presence of formaldehyde in our mixture. The reaction of formaldehyde with thiosulphinates in onion extract resulted in a bathochromic shift.…”

Section: Development Of a Safe Reagent For Formaldehyde Detectioncontrasting

confidence: 99%

“…It was reported that the activity of alliinase enzyme decreases at temperatures higher than 60˚C [12]. Dong et al [13] reported that alliinase did not contribute to the pinking of onion. Allin (S-(1-propenyl)-L-cysteine sulfoxide) alone in phosphate buffer (pH 5) was implicated to produce pink coloured complex from onion [13].…”

Section: Effect Of Heating Temperature For Onion Juicementioning

confidence: 99%

“…In this work, yellow onion extract was used as reagent due to the high amounts of thiosulphinates present [16]. The mechanism of the formation of pink-coloured complex from onion juice have been studied by other researchers [10,13,14,18]. The mechanisms are as follows; The first step represents the formation of thiosulphinates under the action of alliinase with onion juice.…”

Section: Development Of a Safe Reagent For Formaldehyde Detectionmentioning

confidence: 99%

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Development of formaldehyde detection method using onion juice as chromogenic agent

Ghazi¹,

Ahmad²

2014

Desalination and Water Treatment

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A B S T R A C TThis work reports an initial study on the use of natural compound, i.e. onion juice, as a novel environmental-friendly chromogenic agent to determine the concentration of formaldehyde. The method is based on the reaction of formaldehyde with yellow onion juice to produce a pink solution which absorb strongly at 514 nm. Factors affecting the extent of reaction between formaldehyde and onion juice such as temperature, pH of onion juice and reaction time were optimized using the response surface methodology approach via the Box-Behnken design. The experimental values obtained were close to the predicted values indicating good approximation of the model. The optimum response was obtained by heating the onion juice at 60˚C, pH 4.9, reaction temperature of 103˚C and reaction time of 17 min. A linear calibration curve was obtained using formaldehyde concentrations ranging from 0.5 to 15 mg L À1 . This study demonstrates the potential application of onion juice as a simple, safe and environmental friendly technique for quantitative determination of formaldehyde from various sources such as drinking water and aquaculture products.

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Section: Development Of a Safe Reagent For Formaldehyde Detectioncontrasting

confidence: 99%

Section: Effect Of Heating Temperature For Onion Juicementioning

confidence: 99%

Section: Development Of a Safe Reagent For Formaldehyde Detectionmentioning

confidence: 99%

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Development of formaldehyde detection method using onion juice as chromogenic agent

Ghazi¹,

Ahmad²

2014

Desalination and Water Treatment

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“…Furthermore, garlic alliinase has an optimum pH of 7, whereas the pH of garlic paste is closer to 4.5 23. Only 1‐PeCSO in phosphate buffer at pH 3 and 5 in the absence of alliinase generated yellowish‐green and red discolouration respectively, indicating that alliinase is not essential for the discolouration 24…”

Section: Results and Disscussionmentioning

confidence: 98%

Cloning and expression of γ‐glutamyl transpeptidase and its relationship to greening in crushed garlic (Allium sativum) cloves

Cho¹,

Park

Choi

et al. 2011

J Sci Food Agric

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“…The bond formed thiosulfate in the cytosol. Tiosulfinat has a major role in the formation of some amino acids which is the pigment precursor (PP) (Dong et al, 2010). Shallot form pink color is by the contributions tiosulfinat.…”

Section: Prediction Valuementioning

confidence: 99%

Prediction of Storage Life of Shallot Powder by using Acceleration Method

2017

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Scarcity of shallot supply often occurs in Indonesia. Production into powder is one of the solutions to overcome the problem. In the form of powder there is an advantage of having a longer shelf life and ease of use. Storability study is very important especially for new food products from result of research and development activities. The purpose of this study is to predict the shelf life of shallot powder soaked with the two anti-browning ingredients (citric acid 1% and sodium bisulphite 500 ppm) by using an acceleration method. Shallot powder samples packed in alufo bags and stored at temperatures of 20 oC, 30 oC and 40 oC. The shelf life prediction using acceleration method through semi-empirical approach to the Arrhenius equation with the critical parameters of the color values (oHoe). The results of multivariete analyses showed that the use if color parameter as determinated parameter is appropriate. The results showed that the shallot powder with sodium bisulfite soaking has a longer shelf life by 9.3 months, compared to soaking with citric acid having 7 months at room temperature.

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One new pathway for Allium discoloration

Cited by 17 publications

References 19 publications

Development of formaldehyde detection method using onion juice as chromogenic agent

Development of formaldehyde detection method using onion juice as chromogenic agent

Cloning and expression of γ‐glutamyl transpeptidase and its relationship to greening in crushed garlic (Allium sativum) cloves

Prediction of Storage Life of Shallot Powder by using Acceleration Method

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