Evaluate the stability of synthesized allicin and its reactivity with endogenous compounds in garlic
Abstract The study aimed to prepare allicin in large quantities and evaluate the effects of different conditions and endogenous substances (polyphenols and free amino acids) in garlic on its stability. The optimized synthesis conditions of allicin (DADS:HAc = 2:9, H2O2:DADS = 2:1.6, reacted for 6.5 ...
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2025-02-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-025-00374-2 |
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| author | Shanshan Zhou Xiaoying Yan Xuguang Qiao Zhichang Qiu Weihe Zhu Xiaoming Lu Zhenjia Zheng Bin Zhang |
| author_facet | Shanshan Zhou Xiaoying Yan Xuguang Qiao Zhichang Qiu Weihe Zhu Xiaoming Lu Zhenjia Zheng Bin Zhang |
| author_sort | Shanshan Zhou |
| collection | DOAJ |
| description | Abstract The study aimed to prepare allicin in large quantities and evaluate the effects of different conditions and endogenous substances (polyphenols and free amino acids) in garlic on its stability. The optimized synthesis conditions of allicin (DADS:HAc = 2:9, H2O2:DADS = 2:1.6, reacted for 6.5 h) were established based on response surface design. Allicin with 92.57% purity was obtained by high-speed counter-current chromatography. The results of allicin degradation experiment indicated that the degradation rate of allicin accelerated with the increases of initial concentration and temperature, the degradation process of allicin was good fit with two first-order kinetics (R2 > 0.97). The stability of allicin was higher in pH 2–5.8 than in pH 8–9. Apigenin, myricetin, and quercetin combined with peroxidase enhanced the stability of allicin. Cysteine, arginine, and histidine could react with allicin. These findings provide insights for optimizing for allicin storage and food processing applications. |
| format | Article |
| id | doaj-art-d746a634ecaa4b3498fbde81b3c8194e |
| institution | Kabale University |
| issn | 2396-8370 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | npj Science of Food |
| spelling | doaj-art-d746a634ecaa4b3498fbde81b3c8194e2025-02-09T12:56:11ZengNature Portfolionpj Science of Food2396-83702025-02-01911910.1038/s41538-025-00374-2Evaluate the stability of synthesized allicin and its reactivity with endogenous compounds in garlicShanshan Zhou0Xiaoying Yan1Xuguang Qiao2Zhichang Qiu3Weihe Zhu4Xiaoming Lu5Zhenjia Zheng6Bin Zhang7College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Human Health in Universities of ShandongCollege of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Human Health in Universities of ShandongCollege of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Human Health in Universities of ShandongDepartment of Food Science, University of Massachusetts AmherstCollege of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Human Health in Universities of ShandongCollege of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Human Health in Universities of ShandongCollege of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Human Health in Universities of ShandongCollege of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Human Health in Universities of ShandongAbstract The study aimed to prepare allicin in large quantities and evaluate the effects of different conditions and endogenous substances (polyphenols and free amino acids) in garlic on its stability. The optimized synthesis conditions of allicin (DADS:HAc = 2:9, H2O2:DADS = 2:1.6, reacted for 6.5 h) were established based on response surface design. Allicin with 92.57% purity was obtained by high-speed counter-current chromatography. The results of allicin degradation experiment indicated that the degradation rate of allicin accelerated with the increases of initial concentration and temperature, the degradation process of allicin was good fit with two first-order kinetics (R2 > 0.97). The stability of allicin was higher in pH 2–5.8 than in pH 8–9. Apigenin, myricetin, and quercetin combined with peroxidase enhanced the stability of allicin. Cysteine, arginine, and histidine could react with allicin. These findings provide insights for optimizing for allicin storage and food processing applications.https://doi.org/10.1038/s41538-025-00374-2 |
| spellingShingle | Shanshan Zhou Xiaoying Yan Xuguang Qiao Zhichang Qiu Weihe Zhu Xiaoming Lu Zhenjia Zheng Bin Zhang Evaluate the stability of synthesized allicin and its reactivity with endogenous compounds in garlic npj Science of Food |
| title | Evaluate the stability of synthesized allicin and its reactivity with endogenous compounds in garlic |
| title_full | Evaluate the stability of synthesized allicin and its reactivity with endogenous compounds in garlic |
| title_fullStr | Evaluate the stability of synthesized allicin and its reactivity with endogenous compounds in garlic |
| title_full_unstemmed | Evaluate the stability of synthesized allicin and its reactivity with endogenous compounds in garlic |
| title_short | Evaluate the stability of synthesized allicin and its reactivity with endogenous compounds in garlic |
| title_sort | evaluate the stability of synthesized allicin and its reactivity with endogenous compounds in garlic |
| url | https://doi.org/10.1038/s41538-025-00374-2 |
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