Organosulphide profile and hydrogen sulphide-releasing capacity of garlic (Allium sativum L.) scape oil: Effects of pH and cooking

Tocmo, Restituto; Wang, Chen-Hui; Liang, Dong; Huang, Dejian

doi:10.1016/j.jff.2015.05.020

Cited by 17 publications

(6 citation statements)

References 46 publications

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“…Concerning the organosulfur compounds, the acyclic monosulfide ethyl vinyl sulfide (peak 1) has been earlier reported [ 22 ], whereas diallyl sulfide (peak 2) is a common acyclic sulfide that has been reported by many research groups [ 22 , 23 , 24 , 25 , 26 , 27 ]. Other common acyclic disulfides and trisulfides are methyl allyl disulfide (MADS; peak 5), diallyl disulfide (DDS; peak 9), 1-propenyl allyl disulfide (peak 11), allyl methyl trisulfide (MATS; peak 12), and diallyl trisulfide (DATS; peak 19) [ 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 ]. We also identified the following cyclic disulfides: 3-vinyl-4H-1,2-dithiin (3-VDT; peak 14) (a common one [ 6 ]), 3H-1,2-dithiole (peak 6) [ 25 , 27 ], and 3-dithiane (or 3,4-dihydro-1,2-dithiin) (peak 10).…”

Section: Resultsmentioning

confidence: 99%

Variability in Bulb Organosulfur Compounds, Sugars, Phenolics, and Pyruvate among Greek Garlic Genotypes: Association with Antioxidant Properties

et al. 2020

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In order to assess the diversity of Greek garlic (Allium sativum L.) landraces, 34 genotypes including commercial ones were grown in the same field and their content in organosulfur compounds, pyruvate, total sugars, and total phenolics, alongside antioxidant capacity, was determined. The organosulfur compounds were studied by Gas Chromatography–Mass Spectrometry (GC–MS) after ultrasound-assisted extraction in ethyl acetate, identifying 2-vinyl-4H-1,3-dithiin and 3-vinyl-4H-1,2-dithiin as the predominant compounds, albeit in different ratios among genotypes. The bioactivity and the polar metabolites were determined in hydromethanolic extracts. A great variability was revealed, and nearly one-third of landraces had higher concentration of compounds determining bioactivity and organoleptic traits than the imported ones. We recorded strong correlations between pyruvate and total organosulfur compounds, and between antioxidant capacity and phenolics. In conclusion, chemical characterization revealed great genotype-dependent variation in the antioxidant properties and the chemical characters, identifying specific landraces with superior traits and nutritional and pharmaceutical value.

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Section: Resultsmentioning

confidence: 99%

Variability in Bulb Organosulfur Compounds, Sugars, Phenolics, and Pyruvate among Greek Garlic Genotypes: Association with Antioxidant Properties

et al. 2020

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“…Although the biological properties of garlic are not fully understood, it is well known that most of them are attributed to organosulfide components . For the allicin does not have a stable structure, it can rapidly convert to diallyl sulfide, diallyl disulfide, diallyl trisulfite, ajoene, methyl allyl disulfide, methyl allyl trisulfite, vinyl dithiine, and other sulfurous compounds depending on the conditions of preparation .…”

Section: Discussionmentioning

confidence: 99%

Antioxidant Effect Potential of Garlic In Vitro and Real Food System: Effects of Garlic Supplementation on Oxidation Stability and Sensory Properties of Butter

Aydin

Kahyaoğlu

2020

Euro J Lipid Sci & Tech

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In this research, the effect of adding garlic and synthetic antioxidant to butter produced on both quality characteristics and oxidation stability during the storage (1st, 15th, 30th, 45th, 60th, 75th, and 90th days) process is investigated. With this aim, two replicates of butter samples as control, containing different proportions of garlic (butter treated with 2.5%, 5%, 7.5%, 10% crushed garlic) and with 50 ppm butylated hydroxytoluene (BHT) added are prepared. 2,2′‐Azinobis‐(3‐ethylbenzthiazoline‐6‐sulfonate) and 2,2‐diphenyl‐1‐picrylhydrazyl free radical‐scavenging ability, ferric reducing antioxidant power value of garlic are found as 26.05%; 87.48%; 70 mm mL−1, respectively. Total phenolic content, total flavonoids, and total antioxidant capacity of fresh garlic are determined. The main components of essential oil of garlic are determined. The rate of oxidation decreases as the garlic rate increases. The highest sensory analysis scores for the first days of storage are for the control and butter with 50 ppm BHT added, followed by samples with 5%, 2.5%, and 7.5% garlic added. At the end of storage, the highest sensory analysis scores are obtained by the butter with 5% garlic added. The butter with 10% garlic added is not liked in terms of sensory properties. Practical Applications: Oxidation‐causing or accelerating factors are oxygen, light, temperature, metal ions, some pigments, and degree of unsaturation. Oxidation is eliminated when these factors are eliminated. But in practice this is not possible. Therefore, it is very difficult to prevent oxidation without adding any material. Antioxidants are the most effective substances in the food industry for the production, storage, transport, and marketing of vegetable and animal fats and fat‐containing foods, delaying the effect of atmospheric oxygen at normal temperatures, preventing food spoilage, and rancidity for a certain period of time. Due to the carcinogenic effects of synthetic antioxidants, interest in natural antioxidants has increased. It is known that garlic has antioxidant effects. Natural antioxidants are used in the food industry for different purposes due to their extensive bioactivity profile. Peroxide value and thiobarbituric acid tests are generally used to determine the degree of lipid oxidation in butter.

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“…They found that NEGO has a cardioprotective property and the ability to stimulate antioxidant activities in the heart tissue, and it also has antitumor activity. (Bauer et al, 2015) Cancer, anti-inflammatory, antimicrobial, colorectal cancer, diabetes, and hypertension Vitamin C, total phenols, total flavonoids, free sugars content, antioxidant activity, allicin Dry garlic (Bhandari et al, 2014) Prostate cancer, breast cancer, gastric cancer, colorectal cancer, diabetes and hypertension Sulforaphane, glutathione, isothiocyanates, organosulfur Garlic (Frankel et al, 2016) (Haghi et al, 2017) Colorectal cancer Calcium supplement, folic acid Garlic supplement (Heine-Broring et al, 2015) Cancer treatment Allicin, ellagic acid Garlic (Khuda et al, 2014) Prostate cancer, lung cancer Allicin, quercetin, Garlic supplement (Lee et al, 2015) Anticarcinogen Polysulfides, hydrogen sulfide, organosulfur, diallyl trisulfide Garlic scape, garlic oil (Tocmo et al, 2015) Inhibition zone, anti-proliferation activity Antioxidants, allicin, ascorbic acid Garlic extract (Fratianni et al, 2016) Inhibit inflammation S-allyl cysteine (SAC), S-1propenylcysteine (S1PC) and S-allyl mercapto-cysteine (SAMC)…”

Section: Functional and Nutraceutical Propertiesmentioning

confidence: 99%

Garlic (Allium sativum L) and Its beneficial properties for health: A Review

Espinoza¹,

Valencia²,

Albarrán³

et al. 2020

Agroind. sci.

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Generally, chefs use garlic as an ingredient that enhances the sensory qualities of foods. However, recent studies have shown that garlic contains Sulphur compounds, which provide a health benefit. This review identifies and describes those constituents in garlic responsible for their anti-microbial, antioxidant, anti-inflammatory, and in some cases anti-cancer properties. Also, this review reports the chemical and nutritional contents of garlic (Allium sativum L.) and shows its health benefits for humans. A large variability and diversity in the nutritional content of garlic was found in the literature, including functional properties (antioxidant, antimicrobial, antifungal, and immunological), and many health benefit components, such as antihypertensive, hypolipidemic, antiatherogenic, anticarcinogenic, antitumor, antiaggregant, fibrinolytic, immunomodulatory, and antianemic. Allicin and ajoene were identified among some of the compounds in garlic which are beneficial for human health. Quantity varies depending on bulb maturity and harvest location, and values range between approximately 1mg/g and 9mg/g for allicin and 0.12 mg/g to 0.22 mg/g of garlic oil macerate for ajoene.

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Organosulphide profile and hydrogen sulphide-releasing capacity of garlic (Allium sativum L.) scape oil: Effects of pH and cooking

Cited by 17 publications

References 46 publications

Variability in Bulb Organosulfur Compounds, Sugars, Phenolics, and Pyruvate among Greek Garlic Genotypes: Association with Antioxidant Properties

Variability in Bulb Organosulfur Compounds, Sugars, Phenolics, and Pyruvate among Greek Garlic Genotypes: Association with Antioxidant Properties

Antioxidant Effect Potential of Garlic In Vitro and Real Food System: Effects of Garlic Supplementation on Oxidation Stability and Sensory Properties of Butter

Garlic (Allium sativum L) and Its beneficial properties for health: A Review

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