The analysis of onion and garlic

Lanzotti, Virginia

doi:10.1016/j.chroma.2005.12.016

Cited by 785 publications

(597 citation statements)

References 90 publications

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“…In Arabidopsis, the cleavage of methionine is catalyzed by methionine c-lyase, resulting in the production of methanethiol, 2-ketobutyrate and ammonia (Ré beillé et al, 2006). In onion (Allium cepa) and garlic (A. sativum), a series of volatile sulfur compounds is generated by cleavage of odorless S-alk(en)yl cysteine sulfoxide flavor precursors catalyzed by the enzymes allinase and lachrymatory-factor synthase (Jones et al, 2004;Lanzotti, 2006). The biosynthetic pathway involves alk(en)ylation of the cysteine in glutathione, followed by cleavage and oxidation to form the sulfoxides or (thio)alk(en)ylation of cysteine or O-acetyl serine.…”

Section: Amino Acid-derived Flavor Compoundsmentioning

confidence: 99%

Biosynthesis of plant‐derived flavor compounds

Schwab¹,

Davidovich‐Rikanati²,

Lewinsohn³

2008

The Plant Journal

966

704

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SummaryPlants have the capacity to synthesize, accumulate and emit volatiles that may act as aroma and flavor molecules due to interactions with human receptors. These low-molecular-weight substances derived from the fatty acid, amino acid and carbohydrate pools constitute a heterogenous group of molecules with saturated and unsaturated, straight-chain, branched-chain and cyclic structures bearing various functional groups (e.g. alcohols, aldehydes, ketones, esters and ethers) and also nitrogen and sulfur. They are commercially important for the food, pharmaceutical, agricultural and chemical industries as flavorants, drugs, pesticides and industrial feedstocks. Due to the low abundance of the volatiles in their plant sources, many of the natural products had been replaced by their synthetic analogues by the end of the last century. However, the foreseeable shortage of the crude oil that is the source for many of the artifical flavors and fragrances has prompted recent interest in understanding the formation of these compounds and engineering their biosynthesis. Although many of the volatile constituents of flavors and aromas have been identified, many of the enzymes and genes involved in their biosynthesis are still not known. However, modification of flavor by genetic engineering is dependent on the knowledge and availability of genes that encode enzymes of key reactions that influence or divert the biosynthetic pathways of plant-derived volatiles. Major progress has resulted from the use of molecular and biochemical techniques, and a large number of genes encoding enzymes of volatile biosynthesis have recently been reported.

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Section: Amino Acid-derived Flavor Compoundsmentioning

confidence: 99%

Biosynthesis of plant‐derived flavor compounds

Schwab¹,

Davidovich‐Rikanati²,

Lewinsohn³

2008

The Plant Journal

966

704

View full text Add to dashboard Cite

show abstract

“…This specie belongs to the Allium genus which represents the largest and most representative genus of the Alliaceae family. Allium genus includes approximately 700 species (Lanzotti 2006), the most widely used are onions (Allium cepa), garlic (Allium sativum), leeks (Allium porrum), chives (Allium schoenoprasum) and shallots (Allium ascalonicum). Allium species have diverse biological activities such as antibacterial (Ankri and Mirelman 1999;Najjaa et al 2011), antifungal (Ankri and Mirelman 1999;Pyun and Shin 2006), antioxidant (Bozin et al 2008;Najjaa et al 2011) and therapeutic (Corzo-Martinez et al 2007;Powolny and Singh 2008) activities.…”

Section: Introductionmentioning

confidence: 99%

Thin layer convective air drying of wild edible plant (Allium roseum) leaves: experimental kinetics, modeling and quality

et al. 2014

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The present study deals with the valorization of an edible spontaneous plant of the Tunisian arid areas: Allium roseum. This plant is traditionally used for therapeutic and culinary uses. Thin-layer drying behavior of Allium roseum leaves was investigated at 40, 50 and 60°C drying air temperatures and 1 and l.5 m/s air velocity, in a convective dryer. The increase in air temperature significantly affected the moisture loss and reduced the drying time while air velocity was an insignificant factor during drying of Allium roseum leaves. Five models selected from the literature were found to satisfactorily describe drying kinetics of Allium roseum leaves for all tested drying conditions. Drying data were analyzed to obtain moisture diffusivity values. During the falling ratedrying period, moisture transfer from Allium roseum leaves was described by applying the Fick's diffusion model.

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“…The Allium genus, which includes about 700 species, has been recognised as a rich source of secondary metabolites (Havey, Galmarini, Gokce, & Henson, 2004). Its organosulphur compounds, responsible for the organoleptic parameters, are implicated as contributing in part to its health-promoting properties (Lanzotti, 2006;Mostafa, Mima, Ohnishi, & Mori, 2000;Singh et al, 1998;Xiao, Pinto, Gundersen, & Weinstein, 2005;Yin, Hwang, & Chan, 2002). In addition, a wealth of other classes of compounds, such as polyphenolics including flavonol glycosides are also suggested to contribute to the healthpromoting properties of these species (Lanzotti, 2006).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum)

Bernaert

Paepe

et al. 2012

Food Chemistry

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a b s t r a c tExtracts of the white shaft and green leaves of 30 leek cultivars were investigated for their antioxidant properties, total phenolic (TP) and L-ascorbic acid (AA) content. The measured antioxidant properties included free radical scavenging activities against peroxyl (ORAC) and 2,2-diphenyl-1-picrylhydrazyl radicals (DPPH) and their Fe 3+ reducing capacity (FRAP). The results from this study suggest that the green leek leaves generally have significantly stronger antioxidant properties than the white shaft. Correlation analysis between the TP and the AA content and the antioxidant activity showed that phenolics and ascorbic acid contribute significantly to the antioxidant activity of leek. The three antioxidant activity assays were all correlated for the extracts of the white shaft of the 30 leek cultivars. Principal component analysis (PCA) elucidated the influence of part and type of cultivar on the antioxidant capacity, TP, and Lascorbic acid content, whilst the breeding strategy and seed company had no influence.

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The analysis of onion and garlic

Cited by 785 publications

References 90 publications

Biosynthesis of plant‐derived flavor compounds

Biosynthesis of plant‐derived flavor compounds

Thin layer convective air drying of wild edible plant (Allium roseum) leaves: experimental kinetics, modeling and quality

Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum)

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