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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
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
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
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
Quantitative determination of S-alk(en)ylcysteine-S-oxides by micellar electrokinetic capillary chromatography.
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A novel method for determination of S-alk(en)ylcysteine-S-oxides by capillary electrophoresis has been developed and validated. The method is based on extraction of these sulfur amino acids by methanol, their derivatization by fluorenylmethyl chloroformate and subsequent separation by micellar
Flavor precursors and sensory-active sulfur compounds in alliaceae species native to South Africa and South America.
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Profiles of S-substituted cysteine flavor precursors were determined in 42 Alliaceae species native to South Africa and South America. It was found that the pool of cysteine derivatives present in these plants is remarkably very simple, with S-((methylthio)methyl)cysteine 4-oxide (marasmin) being
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
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
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