Boiling enriches the linear polysulfides and the hydrogen sulfide-releasing activity of garlic. (15th April 2017)

• Record Type: Journal Article
• Authors: Tocmo, Restituto; Wu, Yuchen; Liang, Dong; Fogliano, Vincenzo; Huang, Dejian
• Is Part Of: Food chemistry. Volume 221(2017)
• Page Start: 1867
• Page End: 1873
• Publication Date: 2017-04-15
• Subjects: Garlic -- Hydrogen sulfide-releasing capacity -- Boiling -- Diallyl trisulfide; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.10.076
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Allyl polysulfide concentrations increased in moderately boiled (6–10 min) garlic. Enhancement in H2 S-releasing activity parallels the increase in allyl polysulfides. Major allicin transformation products were tested for their H2 S-releasing activity in vitro. Abstract: Garlic is rich in polysulfides, and some of them can be H2 S donors. This study was conducted to explore the effect of cooking on garlic's organopolysulfides and H2 S-releasing activity. Garlic bulbs were crushed and boiled for a period ranging from 3 to 30 min and the solvent extracts were analyzed by GC–MS/FID and HPLC. A cell-based assay was used to measure the H2 S-releasing activity of the extracts. Results showed that the amounts of allyl polysulfides increased in crushed garlic boiled for 6–10 min; however, prolonging the thermal treatment to 20 or 30 min decreased their concentrations. Data of the H2 S-releasing activity, expressed as diallyl trisulfide equivalents (DATS-E), parallel this trend, being significantly higher at 6 and 10 min boiling. Our results showed enhancement of H2 S-releasing activity upon moderate boiling, suggesting that shorter cooking time may maximize its health benefits as a dietary source of natural H2 S donors.