Effect on garlic greening and thermal stability of 1-(2′-hydroxybenzene-1′-carboxy-ethyl) pyrrole
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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.
Keywords1-(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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