Effect of heat processing on oxazolidine of Capparis masaikai LévI. Issue 6 (11th March 2020)

• Record Type: Journal Article
• Authors: Zhang, Lanyun; Xie, Zenghui; Chen, Yanli; Hu, Xujia
• Is Part Of: Journal of food processing and preservation. Volume 44:Issue 6(2020)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2020-03-11
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.14447
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: Capparis masaikai, as a Chinese local plant, its mature seeds are used in traditional Chinese medicine and commonly chewed for their sweet taste. However, the seeds also contain 2‐hydroxyethylglucosinolate (2‐Hydr GLS), which can be hydrolyzed by the myrosinase enzyme to product bitterness and harmful substance 1, 3‐oxazolidine‐2‐thione (OZT). In this study, heat processing has been used to reduce the OZT in C. masaikai seeds. The effect of heat processing on myrosinase enzymatic activity, 2‐Hydr GLS content and water content has been investigated by incubation under different temperatures (30–90°C). Further experiments using mice model showed that feeding of heat processed C. masaikai seeds eliminated the content of OZT in mice blood. Thus, our study indicated that heat processing could be used as an effective method to reduce the harmful OZT and improve the taste of C. masaikai seeds.