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ABSTRACT: Understanding the factors that contribute to the degradation of bioactive compounds during microwave treatment is meaningful for the practical application of this novel technology. The influence of microwave power, energy density, temperature, pH value and the initial concentration of anthocyanin (Acys) on the degradation behavior of malvidin-3-glucoside (Mv-3-glu) and malvidin- 3,5- diglucoside (Mv-3,5-diglu) were investigated in this study. Results showed that the degradations of the both Acys were accelerated with the increase of power, microwave energy density, temperature, pH value and the initial concentration of Acys. The degradation process of the both Acys followed the first-order kinetics model (R2 > 0.94), whereas the relationship between Acys degradation and energy density fitted to the Logistic model well (R2 > 0.98). In addition, Mv-3-glu was more susceptible to the microwave treatment than Mv-3,5-diglu. Compared with the heating at 98 ºC ± 2 ºC water bath, the both Acys degraded more rapidly under microwave treatment at 100 ºC, indicating the occurrence of microwave effect. The results can provide a guide 20 for the scientific application of microwave treatment.
Journal of Agricultural and Food Chemistry 12/2012; · 2.82 Impact Factor
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ABSTRACT: Effects of supercritical carbon dioxide (SCCO2) on the activity of horseradish peroxidase (HRP) in pH 5.6 acetate buffer solution were investigated. SCCO2 treatment could effectively inactivate HRP. Higher pressure, higher temperature, and longer treatment time caused more inactivation.
The maximum reduction of HRP activity reached nearly 90% at 30 MPa and 55°C for 60min. Analysis of first-order reaction
kinetic data (characterized by a rate constant k and by a decimal reduction time D) showed that D value was closely related to the pressure and temperature of SCCO2 treatment. Higher pressures or higher temperatures resulted in lower D values (higher k), the D value of HRP was minimized to 64.52min treated by the combination of 30MPa and 55°C. The Z
p, representing the range of applied pressure between which the D values change by a factor of 10, was 114.81MPa. The activity of HRP treated by SCCO2 was reactivated significantly after initial 7-day storage at 4°C apart from the samples at 30MPa for 60min, indicating
the HRP inactivation may be reversible and the reactivation of HRP is dependent on the pressure level and treatment time.
European Food Research and Technology 04/2012; 222(1):105-111. · 1.57 Impact Factor
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ABSTRACT: A theoretical study of structural and electronic properties of β-HMX crystal is performed using density-functional theory
(DFT). The total density of states (TDOS) is presented. The atomic orbit projected density of state (PDOS) from the p-type
orbit of C, N, O and the s-type orbit of H is discussed. The study by analyzing the PDOS shows that the structure of β-HMX
crystal possesses C-H...O intra- and inter-molecular hydrogen-bonding. There exists a hydrogen bonding between H5-1s and O12-2p orbits, between H19-1s and O28-2p orbits of intra molecules, and between H19-1s and O24-2p orbits of inter molecules. The Mulliken population analysis is also made.
Keywordsstructural property-hydrogen bond-β-HMX-population analysis
Science China: Physics, Mechanics and Astronomy 04/2012; 53(6):1080-1085. · 0.78 Impact Factor
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ABSTRACT: α-Dicarbonyl compounds were highly reactive intermediates formed in Maillard reaction (MR), and o-phenylenediamine (OPD) was widely used as a trapping agent for α-dicarbonyl compounds. Both aqueous glucose/asparagine (Glc/Asn)
and glucose/asparagine/o-phenylenediamine (Glc/Asn/OPD) model systems were heated at 150°C for up to 30min. The α-dicarbonyl compounds formed in
MR were identified by HPLC/MS in our particular model system, indicating that 3-deoxy-2-hexosulose, 2,3-butanedione and methylglyoxal
(MG) were three main α-dicarbonyl compounds. In this work, MG was chosen as a representative of α-dicarbonyl compound in MR
to investigate the influence on the formation of acrylamide (AA). The concentrations of AA, MG and Asn were detected during
MR by HPLC method. The results indicated that the formation of AA increased with the heating time, and nearly 80% of AA formed
through participation of α-dicarbonyl compounds. These results were consistent with the changes of amounts of MG. The amounts
of formation and consumption of MG increased with heating time, and from 9min of reaction, the consumed amounts of MG accounted
for 73–88% on basis of total amounts of MG formed in MR, suggesting that most of MG take part in the next reaction steps.
Meanwhile, the Asn concentration decreased with heating time in both models. The formation of AA and consumption of Asn were
highly correlated with MG. Indeed, as MG concentration in MG/Asn model system decreased during heating at 150°C, the concentration
of AA significantly increased. The coefficient of correlation between consumed amounts of MG and the formed amounts of AA
is 0.931, again demonstrating that MG does play a role in AA formation.
European Food Research and Technology 04/2012; 226(6):1301-1307. · 1.57 Impact Factor
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ABSTRACT: Inactivation of Escherichia coli CGMCC1.90 inoculated into carrot juice by a co-axial pulsed electric field was investigated and the fitting of its inactivation
kinetics was performed by the Hülsheger and Peleg models. The average electric field strength ranged from 5 to 25 kV/cm and
the number of pulses was from 207 to 1449 pulses. The level of E. coli inactivation increased with the increment of the electric field strength and the number of pulses. At the same specific energy
input level, higher electric field strength caused higher microbial reduction. As the number of pulses increased, the kinetic
constants b
E
and EcaE_{\rm c}^{\rm a} calculated based on Hülsheger model varied from 0.3116 to 0.3790 and from 4.0565 to 1.6121 kV/cm,EcbE_{\rm c}^{\rm b} obtained by Peleg model from 8.0412 to 2.5676 kV/cm, but the k value changed little from 2.4213 to 2.6624, respectively. The model performance evaluation was assessed by using a series
of indices including accuracy factor, bias factor, the sum of the squares of the differences of the natural logarithm of observed
and predicted values, root mean square error and correlation coefficient R
2 between observed and predicted values. According to these parameters, Hülsheger model fitted better to the inactivation by
PEF than Peleg model in the study.
European Food Research and Technology 04/2012; 221(6):752-758. · 1.57 Impact Factor
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ABSTRACT: The effects of supercritical carbon dioxide (SCCO2) treatment of 8, 15, 22, and 30MPa for 60min at 55C on polyphenol oxidase (PPO) activity, color, and browning degree in cloudy apple juice during storage at 4C for 4-weeks were investigated. The SCCO2 treatment had significant effects on inactivation of PPO and the least residual activity of PPO was 38.50% at 30MPa. The restoration of PPO residual activity after SCCO2 treatment was also observed, which was dependent on the pressure level. A greater reduction of lightness L and a minor increase of redness a of cloudy apple juices after SCCO2 treatment occurred. Moreover, the total color difference (ΔE), which was significantly less than that of untreated sample, was decreased by enhancing the pressure level. The changes of lightness L and browning degree A during storage were well fitted to a first-order kinetic model. The rate constants of k
L
and k
A
of samples subjected to SCCO2 treatment reduced from 4.7510−2 to 0.4210−2 and 37.1910−2 to 8.0210−2, respectively, when pressure increased from 0MPa (untreated sample) to 30MPa.
European Food Research and Technology 04/2012; 223(3):427-432. · 1.57 Impact Factor
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ABSTRACT: The effect of storage temperature, storage time and total soluble solid (TSS) on the total sugar (TS), sucrose, glucose, fructose, total amino acid (TAA), pH, 5-hydroxymethylfurfural (HMF) and browning degree (BD) in carrot juice concentrate (CJC) stored at −18, 0, 25 and 37C was studied and the relationship between HMF and BD was established. Higher temperature at 25 and 37C had a significant effect (p<0.05) on TS, sucrose, glucose, fructose, TAA, pH, HMF and BD, while lower temperature at 0 and −18C had less effect, and the storage time and the soluble solid of CJC stored at 25 and 37C also had a significant effect on HMF formation and BD. At 25 and 37C, the formation of HMF and BD followed a first-order reaction well as a function of storage time; a good correlation between HMF formation and BD occurred. The formation of HMF could described by the total soluble solid value [TSS] and the BD value ([BD], absorbance at 420 nm) of CJC, the equation was [HMF] (content of HMF) = 1.2177 − 0.1124 [TSS] + (2.835 + 0.3477 [TSS]) [BD] and [HMF] = 1.5510 − 0.4813 [TSS] + (23.8847 + 0.7249 [TSS]) [BD] at 25 and 37C, respectively.
European Food Research and Technology 04/2012; 223(2):282-289. · 1.57 Impact Factor
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ABSTRACT: Organophosphorus pesticides (OPPs) are widely used in agricultural production in China, and residues of OPPs in agro-products and foods have become a public health concern. Chronic exposure to OPPs can result in potential immunosuppressive effects, cytotoxicity and mutagenicity. Pulsed electric fields (PEFs) have the potential to be used as an alternative to conventional techniques of food production. The aim of the present study was to investigate the influence of PEFs on the degradation of diazinon and dimethoate added to apple juice.
PEF treatment significantly promoted the degradation of both pesticides (P < 0.05). The extent of degradation was strongly influenced by the electric field strength and treatment time, and maximum degradation of both diazinon (47.6%) and dimethoate (34.7%) was achieved by treatment at 20 kV cm⁻¹ for 260 µs. The degradation behaviour of the pesticides was described by Weibull and Hülsheger models, both of which successfully fitted the degradation of diazinon and dimethoate. In addition, the decline in the toxicity of samples was observed with a photobacterium bioassay.
PEF treatment was effective in eliminating residues of diazinon and dimethoate spiked in apple juice and in mitigating sample toxicity.
Journal of the Science of Food and Agriculture 09/2011; 92(4):743-50. · 1.44 Impact Factor
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ABSTRACT: High pressure carbon dioxide (HPCD) has been verified to be an efficient way of inactivating enzyme activity. This work investigates the influence of temperature (T), pressure (P), exposure times (t) on the activity of commercial myrosinase (MYR) submitted to HPCD. Results showed that only 1.00% of MYR activity retained at 22 MPa and 65 °C for 5 min. Moreover, the first-order reaction kinetic data of MYR inactivation as influenced by pressure of HPCD were analysed. With the pressure rising from 8 to 22 MPa at 55 °C, the inactivation rate constant (k) increased from 0.015 to 0.024 min−1, while the decimal reduction time (D) decreased from 157.2 to 96.1 min. Additionally, a series of exploratory experiments were conducted to investigate the contribution of the HPCD parameters (T, P and CO2 dissolution), with analysing circular dichroism spectroscopy and tryptophan fluorescence spectra, illustrate that CO2 dissolution plays a dominant role in MYR inactivation and structural alteration.
International Journal of Food Science & Technology 06/2011; 46(8):1545 - 1553. · 1.26 Impact Factor
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ABSTRACT: The degradation of phorate in apple juice by sonication was investigated in the present study. Results showed that sonication was effective in eliminating phorate in apple juice, and the ultrasonic power and sonication time significantly influenced the degradation of phorate (p<0.05). The degradation of phorate followed the first-order kinetics model well. Phorate-oxon and phorate sulfoxide were identified as the degradation products of phorate by gas chromatography-mass spectrometry (GC-MS). Moreover, the toxicity of apple juice samples spiked with phorate was significantly reduced by sonication (p<0.05). The quality indexes of apple juice including pH, titratable acidity (TA), electrical conductivity (EC), total soluble solids (TSS), and the contents of sucrose, glucose and fructose were not affected by sonication, and no visible difference in color was observed between the sonicated samples and the control.
Ultrasonics Sonochemistry 05/2011; 19(1):43-8. · 3.57 Impact Factor
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ABSTRACT: In this paper, elimination of two types of organophosphorus pesticides (OPPs), chlorpyrifos and diazinon spiked in aqueous solution by ultrasonic irradiation was investigated. Results showed that chlorpyrifos and diazinon could be effectively and rapidly degraded by ultrasonic irradiation, and the degradation of both pesticides was strongly influenced by ultrasonic power, temperature and pH value. Furthermore, two and seven products for the degradation of chlorpyrifos and diazinon formed during ultrasonic irradiation have been identified by gas chromatography-mass spectrometry, respectively. The hydrolysis, oxidation, hydroxylation, dehydration and decarboxylation were deduced to contribute to the degradation reaction and the degradation pathway for each pesticide under ultrasonic irradiation was proposed. Finally, the toxicity evaluation indicated that the toxicity decreased for diazinon solution after ultrasonic irradiation, but it increased for chlorpyrifos solution. The detoxification of OPPs by ultrasonic irradiation was discriminative.
Chemosphere 02/2011; 82(8):1109-15. · 3.21 Impact Factor
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ABSTRACT: This study investigated the inactivation of total aerobic bacteria (TAB), lactic acid bacteria (LAB), yeasts in sour Chinese cabbage (SCC) treated by high hydrostatic pressure (HHP). The pressure level ranged from 200 to 600 MPa and the treatment time were 10-30 min. All samples were stored at 4, 27 and 37 degrees C for 90 days. The pressure level of 200 MPa had no significant impact on these microorganisms. The counts of TAB were significantly reduced by 2.7-4.0 log(10)CFU/g at 400 MPa and 4.2-4.5 log(10)CFU/g at 600 MPa from 6.2 log(10)CFU/g; the counts of LAB were also reduced by 2.4-4.3 log(10)CFU/g at 400 MPa from 7.0 log(10)CFU/g and LAB was completely inactivated at 600 MPa; the counts of yeasts were reduced by 1.5-2.0 log(10)CFU/g at 400 and 600 MPa from 4.2 log(10)CFU/g. Storage temperatures significantly influenced the microbial proliferation in HHP-treated SCC depending on the pressure levels. The surviving TAB and LAB at 400 MPa equaled initial counts after 15-day storage at 27 and 37 degrees C, whereas they were inhibited at 4 degrees C up to 60 days. The surviving TAB at 600 MPa did not grow. Yeasts at 400 and 600 MPa decreased below detectable level after 2 days at all the three storage temperatures. From the microbial safety point of view, the result indicated that HHP at 600 MPa could be used as an alternative preservation method for SCC.
International journal of food microbiology 08/2010; 142(1-2):180-4. · 3.01 Impact Factor
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ABSTRACT: In this study, we investigated the change of the flavor, enzyme activities and microorganism survival in cantaloupe (Cucumis melo L.) juice after UHP treatments, and found the corresponding kinetic models. After the treatment at 500 MPa for 20 min, the pressurized juice can reach the safety standards, i.e., below 100 cfu/100 mL in concentration stipulated for beverage by Chinese national standard; and the activities of POD, PPO and LOX in the juice decreased to about 78, 9 and 5%, respectively. Sensory evaluation indicated that no significant change was observed after UHP treatments. The above findings indicated that UHP treatment is a promising way to process the cantaloupe juice.PRACTICAL APPLICATIONCantaloupe is a favorable fruit with unique aroma produced around the world. However, because there is no effective deep-processing, a lot of cantaloupes rot away in the farmland every year. The production of freshly squashed juice is a best way to raise the merchandise rate of cantaloupe and to prolong its industrial chain. However, freshly squashed cantaloupe juice has a very short shelf life because it will quickly succumb to microorganism attack if nothing is done. The sterilization of its juice is a difficult issue because the juice is heat sensitive. Therefore, nonthermal processing is desirable. UHP technology used in this study was proven to be a promising way to maintain the flavor and to inactivate enzymes and microorganisms in the cantaloupe juice.
Journal of Food Process Engineering 05/2010; 33(3):540 - 553. · 0.83 Impact Factor
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ABSTRACT: The degradation of diazinon spiked in apple juice treated by ultrasonic treatment was investigated in this paper. Results showed that the ultrasonic power and initial concentration of diazinon significantly influenced the degradation percentage of diazinon (p<0.05) and the degradation of diazinon followed the first-order kinetics model well. Based on the gas chromatography-mass spectrometry (GC-MS) analysis, seven degradation products of diazinon have been identified. A degradation pathway involving hydrolysis of the ester moiety, oxidation, hydroxylation, dehydration, and decarboxylation was proposed. Simultaneously, the toxicity of apple juice was mitigated by the ultrasonic treatment based on the photobacterium bioassay.
Ultrasonics Sonochemistry 04/2010; 17(4):662-8. · 3.57 Impact Factor
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ABSTRACT: Chinese jujube samples were dried in hot air at 60C, and then switched into microwave drying of 45, 65 and 90 W at moisture contents of 50, 40 and 30%, respectively. Results indicated that the energy consumptions of combined drying at a transition point of 50% were all lower than that of microwave drying by itself at three power levels, which might be ascribed to the reduction of initial heat-up region in microwave drying of combined drying. As compared with hot air drying alone, the combined drying can save energy consumption up to about 55%. Combined drying was higher in the rehydration capacity of the dried products than microwave drying alone or hot air drying alone, and is also beneficial to the preservation of vitamin C and less browning. Hot air drying followed by microwave drying of 45 W at transition point of 50% was best in terms of higher product quality with less energy consumption.PRACTICAL APPLICATIONSJujube is a fruit distributed to over 30 countries around the world. Drying of jujube is energy intensive. Hot air drying alone takes too much time, requires more energy consumption and degrades the product quality, and microwave drying alone will result in more browning of the product. The combined drying – hot air drying followed by microwave drying – is a promising way to lower energy consumption and to raise product quality.
Journal of Food Process Engineering 02/2010; 34(2):491 - 510. · 0.83 Impact Factor
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ABSTRACT: Apple juice (13 degrees Brix) spiked with malathion and chlorpyrifos (2-3 mg l(-1) of each compound) was treated under different ultrasonic irradiations. Results showed that ultrasonic treatment was effective for the degradation of malathion and chlorpyrifos in apple juice, and the output power and treatment time significantly influenced the degradation of both pesticides (p<0.05). The maximum degradations were achieved for malathion (41.7%) and chlorpyrifos (82.0%) after the ultrasonic treatment at 500 W for 120 min. The degradation kinetics of both pesticides were fitted to the first-order kinetics model well (R(2)>or=0.90). The kinetics parameters indicated that chlorpyrifos was much more labile to ultrasonic treatment than malathion. Furthermore, malaoxon and chlorpyrifos oxon were identified as the degradation products of malathion and chlorpyrifos by gas chromatography-mass spectrometry (GC-MS), respectively. The oxidation pathway through the hydroxyl radical attack on the P=S bond of pesticide molecules was proposed.
Ultrasonics Sonochemistry 07/2009; 17(1):72-7. · 3.57 Impact Factor
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ABSTRACT: The drying effects of sultana grapes in two different air-drying shelters were tested and analyzed. Ten different thin-layer drying mathematical models were compared according to their coefficients of determination andχ2test. The Wang and Singh model was found to be the most suitable for describing the air-drying curves of sultana grapes. As compared with the local traditional shelter, the reformed shelter with a greenhouse can reduce about 12–18% of air-drying time, increase about 23% in green-grade rate of raisins and increase 33% in the effective moisture diffusivity of sultana grapes.PRACTICAL APPLICATIONSGrapes are one of the most popular and palatable fruits in the world. The preservation of grapes by drying is a major industry in many parts of the world where grapes are grown. Drying grapes, either by open sun drying, shade drying or mechanical drying, produces raisins. Air-drying of solar energy has been demonstrated to be cost-effective and could be an effective alternative to traditional and mechanical drying systems, especially in locations with good sunshine during the harvest season. The traditional air-drying shelter of grapes has been used for thousands of years in Asia and other places around the world. However, less investigation was done about the drying characteristics and the optimization of the shelter. The work of this manuscript provides interesting information that is useful for design of the drying shelter of raisins and for the improvement of raisin quality, especially using air-drying of solar energy.
Journal of Food Process Engineering 03/2009; 33(1):162 - 178. · 0.83 Impact Factor
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ABSTRACT: The inactivation of Staphylococcus aureus exposed to dense-phase carbon dioxide (DPCD) was investigated, and the kinetics of come-up time (CUT) in pressurization was monitored with come-down time (CDT) and temperature fluctuation in depressurization. CUT was about 2.5, 3.5, 4.0 and 4.0 min; CDT was 3.4, 3.7, 4.5 and 4.5 min; lowest temperature of samples in depressurization was 4, −1, −15 and −22C, corresponding to 10, 20, 30 and 40 MPa at 37C. The inactivation behavior of S. aureus was closely related to the variables of process pressure, holding-pressure time (HPT), process temperature and process cycling. The log reduction of S. aureus at 40 MPa for 30-min HPT was significantly greater (P < 0.05), but the inactivation effect at 10, 20 and 30 MPa was similar. The log reduction of S. aureus at 30 and 40 MPa for 60-min HPT was similar and significantly greater (P < 0.05), while the inactivation effect at 10 and 20 MPa was similar. The inactivation of S. aureus against HPT conformed to a fast–slow biphase kinetics; the two stages were well fitted to a first-order model with higher regression coefficients R2 = 1.000 and 0.9238; their respective D values (decimal reduction time) were 16.52 and 70.42 min. As the process temperature increased, the log reduction of S. aureus increased significantly (P < 0.05); the inactivation kinetics of S. aureus versus process temperature was characterized with a fast inactivation rate from 32 to 45C and a slow inactivation rate from 45 to 55C. As compared to one-process cycling for a total of 60-min HPT, four-process cycling resulted in a significant reduction of S. aureus, and its maximal reduction was near to 5 log cycles, indicating that more process cycling caused more inactivation of S. aureus under identical pressure and temperature with equal HPT. However, the maximal reduction was 0.09 and 0.12 log cycles for two- and four-process cyclings with 0-min HPT, indicating that pressurization and depressurization had a lesser effect on the inactivation of S. aureus, while HPT was significant in DPCD to inactivate S. aureus.PRACTICAL APPLICATIONSDense-phase carbon dioxide (DPCD) is a novel technology to achieve cold pasteurization and/or sterilization of liquid and solid materials, and is likely to replace or partially substitute currently and widely applied thermal processes. This study showed that DPCD effectively inactivated Staphylococcus aureus inoculated in 7.5% sodium chloride broth, and the inactivation behavior of S. aureus was closely related to the pressure, holding-pressure time, temperature and process cycling. Based on this observation, the technology of DPCD can be applied in the pasteurization of foods such as milk and various fruit juices, especially thermal-sensitive materials.
Journal of Food Process Engineering 07/2008; 32(1):17 - 34. · 0.83 Impact Factor
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ABSTRACT: Six model compounds having a 2-(1 H-pyrrolyl)carboxylic acid moiety and a hydrophobic R group were synthesized to study their effects on garlic greening, the structures of which are similar to that of 2-(3,4-dimethyl-1 H-pyrrolyl)-3-methylbutanoic acid (PP-Val) (a possible pigment precursor for garlic greening). The puree of freshly harvested garlic bulbs turned green after being soaked in solutions of all these compounds, and with both increasing concentrations and incubation time the green color of the puree became deeper. In contrast, neither pyrrole alone nor pyrrole combined with free amino acids had the ability to discolor the puree. The compounds exhibited a good relationship between structure and activity of garlic greening, namely, the smaller the size of the R group, the larger the contribution. Also, it was found that the unidentified yellow species can be produced by reacting the model compounds with pyruvic acid at room temperature (23-25 degrees C). Moreover, blue species were formed by incubation of the model compounds with di(2-propenyl) thiosulfinate at room temperature. On the basis of these observations, a pathway for garlic greening was proposed.
Journal of Agricultural and Food Chemistry 03/2008; 56(4):1495-500. · 2.82 Impact Factor
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ABSTRACT: It was established that storage at low temperature (less than 10 degrees C) was required for garlic greening occurring either during processing or in the course of "Laba" garlic preparation while storage at high temperature (higher than 20 degrees C) inhibited its occurrence. However, the reason for this observation is unclear. To obtain insights into a tie connected between storage temperature and garlic greening, it was detected if the gamma-glutamyl transpeptidase (GGT) activity correlated with garlic greening because the activity of this enzyme is very sensitive to storage temperature. Results showed that garlic puree (which was prepared from fresh garlic) turned green upon addition of GGT but the color of garlic puree remained unchanged when either water or heat-treated GGT (which has no activity due to heat treatment) was used, a result giving a positive answer to the above proposal. Subsequently, to further clarify the relationship between the GGT activity and garlic greening, the GGT activity, the degree of garlic greening, and the concentration of total thiosulfinates in garlic bulbs were determined respectively after the garlic bulbs had been stored at 4 degrees C for up to 59 days followed by storage at 35 degrees C for up to 22 days. It was found that cold storage facilitated the GGT activity whereas warm storage inhibited the activity of this enzyme, just like the effect of storage temperature on greening, indicating that the increase of GGT activity could be a direct factor resulting in garlic greening. Consistent with this conclusion, the concentration of total thiosulfinates (the color developers) in garlic purees likewise exhibited a reversible change by moving garlic bulbs from one low storage temperature to a higher one; namely, it increased with increasing storage time during storage at 4 degrees C while decreasing as storage time increased during storage at 35 degrees C. The present study provided direct evidence that the GGT is involved in garlic greening.
Journal of Agricultural and Food Chemistry 03/2008; 56(3):941-5. · 2.82 Impact Factor
