Change in organosulfur compounds in onion (Allium cepa L.) during heat treatment
- 174 Downloads
Changes in contents of the S-alk(en)yl-L-cysteine sulfoxides (ACSOs) methiin, isoalliin, propiin, and cycloalliin in onions after boiling, frying, steaming, and microwaving were investigated using Liquid Chromatography Electrospray Ionization-Tandem Mass Spectrometry (LC/ESI-MS/MS). ACSOs contents increased by 34.2-568.0% during frying, steaming and microwaving, whereas ACSOs contents decreased by 32.6-69.4% during boiling. The methiin level in heat-treated onions ranged from 0.18 to 0.47 g/100 g of dry weight (DW), and the cycloalliin concentration in heat-treated onions ranged from 0.31 to 3.50 g/100 g of DW. The amount of isoalliin in processed onions was 0.34-3.32 g/100 g of DW, and propiin was 0.15-1.67 g/100 g of DW. Changes in the ACSO concentrations were dependent on the cooking method. The quality of heat processed onions was evaluated.
Keywordsonion organosulfur compound HPLC LC/ESI-MS/MS
Unable to display preview. Download preview PDF.
- 4.Stoll A, Seebeck, E. Chemical investigation on alliin, the specific principle of garlic. Adv. Enzymol. Rel. S Bi. 11: 377–400 (1951)Google Scholar
- 5.Block E, Naganathan S, Putaman D, Zhao SH. Allium chemistry: HPLC analysis of thiosulfates from onion, garlic, wild garlic (ramsons), leek, shallot elephant (great head) garlic, chive and Chinese chives. Uniquely high ally to methyl ratios in some garlic samples. J. Agr. Food Chem. 40: 2418–2430 (1992)CrossRefGoogle Scholar
- 13.US DHHS. Center for Veterinary Medicine (CVM): Guidance for Industry, Bioanalytical Method. Center Evaluation and Research (CDER), Food and Drug Administration, US Department of Health and Human Services, Washongton DC, USA (2001)Google Scholar
- 17.Yanagita T, Han SY, Wang YM, Tsuruta Y, Anno T. Cycloalliin, a cyclic sulfur imino acid, reduces serum triglycerol in rats. Nutritio. 19: 140–143 (2003)Google Scholar