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Synthesis using a model system of thiacremonone isolated from high temperature and high pressure treated garlic

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Abstract

The thiacremonone (2,4-dihydroxy-2,5-dimethylthiophene-3-one) produced from high temperature-high pressure (HTHP)-treated garlic. Synthesis of thiacremonone used a model system designed with sugars (fructose and glucose) and amino acids containing a sulfur group (cysteine and methionine). Thiacremonone contents in mixtures of sugars and amino acids were analyzed after heating at 130°C for 2 h. A mixture with 1.5 M fructose and 0.1 M cysteine had the highest thiacremonone content. Thiacremonone contents in mixtures showed temperature and time dependency. The highest thiacremonone content was obtained with HTHP treatment at 130°C for 2 h. Thiacremonone isolated from HTHP-treated garlic and from sugar and amino acid mixtures were the same compound with the same radical scavenging activities.

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Authors and Affiliations

  1. National Institute of Crop Science, Rural Development Administration, Suwon, Gyeonggi, 441-857, Korea

    Koan Sik Woo & Hyun Young Kim

  2. National Academy of Agricultural Science, Rural Development Administration, Wanju, Jeonbuk, 565-851, Korea

    In Guk Hwang

  3. Department of Food Science and Technology, Chungbuk National University, Cheongju, Chungbuk, 361-763, Korea

    Sang Hoon Lee & Heon Sang Jeong

Authors
  1. Koan Sik Woo
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  2. Hyun Young Kim
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  3. In Guk Hwang
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  4. Sang Hoon Lee
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  5. Heon Sang Jeong
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Correspondence to Koan Sik Woo.

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Woo, K.S., Kim, H.Y., Hwang, I.G. et al. Synthesis using a model system of thiacremonone isolated from high temperature and high pressure treated garlic. Food Sci Biotechnol 24, 1279–1284 (2015). https://doi.org/10.1007/s10068-015-0164-2

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  • DOI: https://doi.org/10.1007/s10068-015-0164-2

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