isoalliin/ネギ属

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

Sulfur-containing compounds of ramson (Allium ursinum L.) are responsible for its traditional use in terms of culinary and medicinal purposes. Leaves and bulbs were investigated for their contents of cysteine sulfoxides (volatile precursors) as well as volatile compounds released from minced plant

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

Precursors involved in the formation of pink and green-blue pigments generated during onion and garlic processing, respectively, have been studied. It has been confirmed that the formations of both pigments are of very similar natures, with (E)-S-(1-propenyl)cysteine sulfoxide (isoalliin) serving as

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

We determined the changes in the contents of three gamma-glutamyl peptides and four sulfoxides in garlic cloves during storage at -3, 4, and 23 degrees C for 150 days using a validated high-performance liquid chromatography method that we reported recently. When garlic was stored at 4 degrees C for

In this study, we report the optimal extraction conditions for obtaining organosulfur compounds, such as cycloalliin, from garlic by using principal component analysis (PCA). Extraction variables including temperature (40~80°C), time (0.5~12 h), and pH (4~12) were investigated for the highest

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

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

S-Alk(en)yl cysteine sulfoxides have been observed in several plants, mainly belonging to the onion family (Alliaceae), which are of high commercial interest (e.g. garlic, Allium sativum). The quality of most garlic containing herbal remedies produced from garlic powder is determined by their

Garlic (Allium sativum) cloves were stored at ambient temperature and 4 degrees C for periods up to six months to establish the effect of position of the individual clove within the bulb and of low storage temperature on the composition of several flavours precursors and other organic sulphur

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

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

The effects of pH, neutralization after acidification, time, and temperature on the yield of dialkyl thiosulfinates released from garlic powder and garlic cloves were determined. All dipropenyl thiosulfinates (allicin, 1-propenyl allyl, and allyl 1-propenyl) were formed at an optimum pH of 4.5-5.0.

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