Synthesis using a model system of thiacremonone isolated from high temperature and high pressure treated garlic

Abstract

The thiacremonone (2,4-dihydroxy-2,5-dimethylthiophene-3-one) produced from high temperature-high pressure (HTHP)-treated garlic. Synthesis of thiacremonone used a model system designed with sugars (fructose and glucose) and amino acids containing a sulfur group (cysteine and methionine). Thiacremonone contents in mixtures of sugars and amino acids were analyzed after heating at 130 o C for 2 h. A mixture with 1.5 M fructose and 0.1 M cysteine had the highest thiacremonone content. Thiacremonone contents in mixtures showed temperature and time dependency. The highest thiacremonone content was obtained with HTHP treatment at 130 o C for 2 h. Thiacremonone isolated from HTHP-treated garlic and from sugar and amino acid mixtures were the same compound with the same radical scavenging activities.