title: Boiling enriches the linear polysulfides and the hydrogen sulfide-releasing activity of garlic.
abstract: Garlic is rich in polysulfides, and some of them can be H2S donors. This study was conducted to explore the effect of cooking on garlic's organopolysulfides and H2S-releasing activity. Garlic bulbs were crushed and boiled for a period ranging from 3 to 30min and the solvent extracts were analyzed by GC-MS/FID and HPLC. A cell-based assay was used to measure the H2S-releasing activity of the extracts. Results showed that the amounts of allyl polysulfides increased in crushed garlic boiled for 6-10min; however, prolonging the thermal treatment to 20 or 30min decreased their concentrations. Data of the H2S-releasing activity, expressed as diallyl trisulfide equivalents (DATS-E), parallel this trend, being significantly higher at 6 and 10min boiling. Our results showed enhancement of H2S-releasing activity upon moderate boiling, suggesting that shorter cooking time may maximize its health benefits as a dietary source of natural H2S donors.
authors.affiliation: Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 117543 Singapore, Singapore.
authors.forename: Restituto
authors.initials: R
authors.lastname: Tocmo
authors.affiliation: Food Quality Design Group, Wageningen University, PO Box 8129, Wageningen, Netherlands.
authors.forename: Yuchen
authors.initials: Y
authors.lastname: Wu
authors.affiliation: Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 117543 Singapore, Singapore.
authors.forename: Dong
authors.initials: D
authors.lastname: Liang
authors.affiliation: Food Quality Design Group, Wageningen University, PO Box 8129, Wageningen, Netherlands.
authors.forename: Vincenzo
authors.initials: V
authors.lastname: Fogliano
authors.affiliation: Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 117543 Singapore, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu 215123, China. Electronic address: chmhdj@nus.edu.sg.
authors.forename: Dejian
authors.initials: D
authors.lastname: Huang
mesh_terms: D000498:Allyl Compounds / Q000737:chemistry; D002851:Chromatography, High Pressure Liquid; D002853:Chromatography, Liquid; D003296:Cooking; D004220:Disulfides; D005737:Garlic / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D006862:Hydrogen Sulfide / Q000737:chemistry*; D018517:Plant Roots / Q000737:chemistry; D013440:Sulfides / Q000737:chemistry*; D013441:Sulfinic Acids / Q000032:analysis
chemical_list: D000498:Allyl Compounds; D004220:Disulfides; D013440:Sulfides; D013441:Sulfinic Acids; C042577:diallyl trisulfide; C006452:allicin; C032915:polysulfide; D006862:Hydrogen Sulfide
keywords: Boiling; Diallyl trisulfide; Garlic; Hydrogen sulfide-releasing capacity