methiin/allium

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Influence of cultivar and harvest time on the amounts of isoalliin and methiin in leek (Allium ampeloprasum var. porrum).

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Extracts of 31 leek cultivars were analyzed using liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) to determine the distribution of the two most abundant S-alk(en)yl-l-cysteine sulfoxides (ACSOs) in leek, that is, isoalliin and methiin. The isoalliin concentration of the white shaft and

Allium species from Central and Southwest Asia are rich sources of marasmin.

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Marasmin, which is especially known from the two South African species Tulbaghia alliacea and Tulbaghia violacea , but was also described for the garlic mushroom Marasmius alliaceus , is the precursor of the thiosulfinate marasmicin. Marasmicin has attracted considerable attention because of its

Metabolomics Analysis of the Lipid-Regulating Effect of Allium hookeri in a Hamster Model of High-Fat Diet-Induced Hyperlipidemia by UPLC/ESI-Q-TOF Mass Spectrometry.

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Hyperlipidemia is a risk factor for atherosclerotic cardiovascular disease and is a major public health concern. Allium hookeri (AH) is an Allium species containing high levels of bioactive organosulfur compounds such as methiin and cycloalliin. AH exerts hypolipidemic effects in animals fed a

Profiling of organosulphur compounds using HPLC-PDA and GC/MS system and antioxidant activities in hooker chive (Allium hookeri).

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This study investigates the comprehensive organosulphur compounds and evaluation of antioxidant activities in Allium hookeri, called hooker chive. The non-volatile and volatile organosulphur compounds were determined by high-performance liquid chromatography-photodiode array detector (HPLC-PDA) and

Applications of direct analysis in real time mass spectrometry (DART-MS) in Allium chemistry. 2-propenesulfenic and 2-propenesulfinic acids, diallyl trisulfane S-oxide, and other reactive sulfur compounds from crushed garlic and other Alliums.

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Through the use of direct analysis in real time mass spectrometry (DART-MS), 2-propenesulfenic acid, an intermediate long postulated as being formed when garlic ( Allium sativum ) is crushed, has been detected for the first time and determined by mass spectrometric methods to have a half-life of <1

Antioxidant changes of leek (Allium ampeloprasum var. porrum) during spontaneous fermentation of the white shaft and green leaves.

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BACKGROUND Leek is grown for its thickened cylindrical white shaft made up of long leaf bases. Despite the potentially valuable nutritional profile of the green leaves, a large portion remains unused owing its restricted culinary applications. This large quantity of this plant biomass could be

Variability in S-Alk(en)yl-L-Cysteine Sulfoxides in Garlic within a Seven-Month Period Determined by a Liquid Chromatography - Tandem Mass Spectrometry Method.

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The composition of garlic (Allium sativum L.) may vary among cultivars and, moreover, change over time, thereby affecting both biological activity and flavour. Thus, it is important to identify the trends in the content of bioactive compounds in garlic, by reliable analytical methods. This study was

Effect of genetic characteristics and environmental factors on organosulfur compounds in garlic ( Allium sativum L.) grown in Andalusia, Spain.

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The content of organosulfur compounds was determined in selected garlic cultivars grown at four locations in Andalusia, Spain. The organosulfur compounds studied were three γ-glutamyl peptides, namely, γ-l-glutamyl-S-(2-propenyl)-l-cysteine (GSAC), γ-l-glutamyl-S-(trans-1-propenyl)-l-cysteine

Determination of seven organosulfur compounds in garlic by high-performance liquid chromatography.

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The properties of garlic (Allium sativum L.) are attributed to organosulfur compounds. Although these compounds change during cultivation and storage, there is no report of their simultaneous analysis. Here, a newly developed analytical method with a rapid and simple sample preparation to determine

Analysis of the diastereoisomers of alliin by HPLC.

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Garlic has been known for its therapeutic effects for centuries and is used worldwide as a functional food. The concentration of the active molecules could be enhanced by a better knowledge of their biosynthesis. The precursor of these compounds, alliin (a sulfur amino-acid) has been obtained by

Precursors and formation of pyrithione and other pyridyl-containing sulfur compounds in drumstick onion, Allium stipitatum.

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Two novel, structurally unusual cysteine derivatives were isolated from the bulbs of Allium stipitatum (Allium subg. Melanocrommyum) and shown to be S-(2-pyridyl)cysteine N-oxide and S-(2-pyridyl)glutathione N-oxide. The former compound is the first example of a naturally occurring alliinase

Free amino acid and cysteine sulfoxide composition of 11 garlic (Allium sativum L.) cultivars by gas chromatography with flame ionization and mass selective detection.

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Two garlic subspecies (n = 11), Allium sativum L. var. opioscorodon (hardneck) and Allium sativum L. var. sativum (softneck), were evaluated for their free amino acid composition. The free amino acid content of garlic samples analyzed ranged from 1121.7 to 3106.1 mg/100 g of fresh weight (mean =

Biosynthesis of the flavour precursors of onion and garlic.

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Onion (Allium cepa), garlic (A. sativum) and other Alliums are important because of the culinary value of their flavours and odours. These are characteristic of each species and are created by chemical transformation of a series of volatile sulphur compounds generated by cleavage of relatively

Occurrence and taxonomic significance of cysteine sulphoxides in the genus Allium L. (Alliaceae).

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Methiin was present in all investigated samples. In the genus Allium, methiin-dominated species (rarely used by man) were common, but the occurrence of the other cysteine sulphoxides was variable and was largely correlated with use as spices or vegetables. Two major chemical types (named according

Antioxidant changes during domestic food processing of the white shaft and green leaves of leek (Allium ampeloprasum var. porrum).

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BACKGROUND Evaluating the effect of domestic cooking on the health benefits of vegetables has great practical importance. However, only a limited number of reports provide information on the effect of these treatments on the antioxidant capacity, polyphenol and S-alk(en)yl-L-cysteine sulfoxide

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