Thermal processing effects on the chemical constituent and antioxidant activity of?s-alk(en)ylcysteine s-oxides (alliin) extract

详细信息    查看全文

• 作者：Min Zhang ; ^{zhangchen9981@yahoo.com.cn} ; Na Lei¹ ; Tizheng Zhu¹ ; Zesheng Zhang¹
• 关键词：Alliin extract ; Thermal processing ; Chemical constituents ; LC&ndash ; MS ; Antioxidant activity
• 刊名：Lebensmittel-Wissenschaft und -Technologie
• 出版年：2013
• 出版时间：April, 2013
• 年：2013
• 卷：51
• 期：1
• 页码：309-313
• 全文大小：281 K

文摘

To explore the effects of thermal processing on antioxidant activity and the chemical composition of s-alk(en)ylcysteine s-oxides (alliin) extract from garlic, the alliin extract was thermally processed and the chemical constituents were analyzed by HPLC and LC-MS, and antioxidant capacities were investigated by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) assay, hydroxyl free radical assay and ferric reducing/antioxidant power (FRAP) assay. The results showed that thermal treatments resulted in significant changes in the composition and antioxidant activities of alliin extract (p?<?0.05). The contents of alliin were reduced from 85.7 % to 60.8 % and new chemicals including s-allylmercaptocysteine (SAMC), s-allylcysteine (SAC) and arginine were found after thermal treatment at 121?¡ãC for 40?min. The IC₅₀ value of alliin extract on DPPH assay was decreased from 46.6?mg/mL (untreated) to 7.3?mg/mL (treated). The antioxidant capacity on FRAP assay was increased from 1.45?mmol/L of FeSO₄ equivalent (untreated) to 4.36?mmol/L of FeSO₄ equivalent (treated) when alliin extracts was at the concentration of 16?mg/mL. These results suggest that thermal treatment is suitable to the antioxidant capacities of alliin extracts and SAC and SAMC might play important roles. These results could be useful for the processing of garlic related products in the food industry.