| Title: | Characterization of phenolic constituents inhibiting the formation of sulfur-containing volatiles produced during garlic processing |
| Author(s): | Li WQ; Zhou H; Zhou MY; Hu XP; Ou SY; Yan RA; Liao XJ; Huang XS; Fu L; |
| Address: | "Department of Food Science and Engineering, and double daggerDepartment of Chemistry, Jinan University , Guangzhou 510632, Guangdong China" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Garlic (Allium sativum L.), which is a widely distributed plant, is globally used as both spice and food. This study identified five novel phenolic compounds, namely, 8-(3-methyl-(E)-1-butenyl)diosmetin, 8-(3-methyl-(E)-1-butenyl)chrysin, 6-(3-methyl-(E)-1-butenyl)chrysin, and Alliumones A and B, along with nine known compounds 6-14 from the ethanol extract of garlic. The structures of these five novel phenolic compounds were established via extensive 1D- and 2D-nuclear magnetic resonance spectroscopy experiments. The effects of the phenolic compounds isolated from garlic on the enzymatical or nonenzymatical formation of sulfur-containing compounds produced during garlic processing were examined. Compound 12 significantly reduced the thermal decomposition of alliin, whereas compound 4 exhibited the highest percentage of alliinase inhibition activity (36.6%)" |
| Keywords: | Carbon-Sulfur Lyases/antagonists & inhibitors Cysteine/analogs & derivatives/chemistry *Food Handling Garlic/*chemistry Hot Temperature Magnetic Resonance Spectroscopy Molecular Structure Phenols/analysis/chemistry/*pharmacology Plant Extracts/chemistry S; |
| Notes: | "MedlineLi, Wen-Qing Zhou, Hua Zhou, Mei-Yun Hu, Xing-Peng Ou, Shi-Yi Yan, Ri-An Liao, Xiao-Jian Huang, Xue-Song Fu, Liang eng Research Support, Non-U.S. Gov't 2015/01/13 J Agric Food Chem. 2015 Jan 28; 63(3):787-94. doi: 10.1021/jf505982f. Epub 2015 Jan 16" |
