European Food Research and Technology

, Volume 232, Issue 3, pp 389–395 | Cite as

Effect on garlic greening and thermal stability of 1-(2′-hydroxybenzene-1′-carboxy-ethyl) pyrrole

  • Dan Wang
  • Xihong Li
  • Xiaoyan Zhao
  • Guanghua ZhaoEmail author
Original Paper


1-(2′-Hydroxybenzene-1′-carboxy-ethyl) pyrrole (P-Tyr) was synthesized to study its effect on garlic greening. The puree of freshly harvested garlic bulbs turned green after being soaked in solutions of P-Tyr, and with increasing concentration, the green color of the puree became deeper. The thermal stability of P-Tyr was studied by differential scanning calorimetry. Thermodynamic analysis showed that the conversion of P-Tyr followed an Arrhenius relationship, where the delta enthalpy (H) and activation energy (Ea) were 399.102 J/g and 82.137 ± 3.243 kJ/mol, respectively. Furthermore, the relationships between the degree of conversion of P-Tyr and time or temperature were reported. This study demonstrated that the evaluated P-Tyr is stable over a wide range of temperatures and time.


1-(2′-Hydroxybenzene-1′-carboxy-ethyl) pyrrole Garlic Green pigment Thermal stability 



This work was supported by Postdoctoral Science Foundation of China (20100470789) and the National Natural Science Foundation of China (31000786).


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Copyright information

© Springer-Verlag 2010

Authors and Affiliations

  • Dan Wang
    • 1
    • 2
    • 3
  • Xihong Li
    • 1
  • Xiaoyan Zhao
    • 2
  • Guanghua Zhao
    • 3
    • 4
    • 5
    Email author
  1. 1.Key Laboratory of Food Nutrition and SafetyTianjin University of Science & Technology, Ministry of EducationTianjinChina
  2. 2.Vegetable Research CenterBeijing Academy of Agriculture and Forestry SciencesBeijingChina
  3. 3.College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
  4. 4.Engineering Research Centre for Fruits and Vegetables Processing, Ministry of EducationBeijingChina
  5. 5.Key Laboratory of Fruits and Vegetables Processing, Ministry of AgricultureBeijingChina

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