title: Characterization of phenolic constituents inhibiting the formation of sulfur-containing volatiles produced during garlic processing.
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%).
authors.affiliation: Department of Food Science and Engineering, and ‡Department of Chemistry, Jinan University , Guangzhou 510632, Guangdong China.
authors.forename: Wen-Qing
authors.initials: WQ
authors.lastname: Li
authors.forename: Hua
authors.initials: H
authors.lastname: Zhou
authors.forename: Mei-Yun
authors.initials: MY
authors.lastname: Zhou
authors.forename: Xing-Peng
authors.initials: XP
authors.lastname: Hu
authors.forename: Shi-Yi
authors.initials: SY
authors.lastname: Ou
authors.forename: Ri-An
authors.initials: RA
authors.lastname: Yan
authors.forename: Xiao-Jian
authors.initials: XJ
authors.lastname: Liao
authors.forename: Xue-Song
authors.initials: XS
authors.lastname: Huang
authors.forename: Liang
authors.initials: L
authors.lastname: Fu
mesh_terms: D013437:Carbon-Sulfur Lyases / Q000037:antagonists & inhibitors; D003545:Cysteine / Q000031:analogs & derivatives / Q000737:chemistry; D005511:Food Handling; D005737:Garlic / Q000737:chemistry*; D006358:Hot Temperature; D009682:Magnetic Resonance Spectroscopy; D015394:Molecular Structure; D010636:Phenols / Q000032:analysis / Q000737:chemistry / Q000494:pharmacology*; D010936:Plant Extracts / Q000737:chemistry; D013457:Sulfur Compounds / Q000032:analysis / Q000037:antagonists & inhibitors*; D055549:Volatile Organic Compounds / Q000037:antagonists & inhibitors* / Q000737:chemistry
chemical_list: D010636:Phenols; D010936:Plant Extracts; D013457:Sulfur Compounds; D055549:Volatile Organic Compounds; C006453:alliin; D013437:Carbon-Sulfur Lyases; C019243:alliin lyase; D003545:Cysteine
keywords: Allium sativum; alliin; alliinase; phenolic compounds