Supercritical fluid chromatography of myrosinase reaction products in ground yellow mustard seed oil

Journal of Food Science

Volumn 75, Issue 4, 2010, Pages

  Choubdar, Niloufar ^a   Li, Shuliu ^a   Holley, Richard A ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

4 hydroxybenzyl glucosinolate (sinalbin); 4 hydroxybenzyl isothiocyanate (PHBITC); Escherichia coli O157:H7; Maltodextrin; Mustard; Supercritical fluid chromatography (SFC)

Indexed keywords

4 HYDROXYBENZYL ALCOHOL; 4 HYDROXYBENZYLGLUCOSINOLATE; 4-HYDROXYBENZYL ALCOHOL; 4-HYDROXYBENZYL ISOTHIOCYANATE; 4-HYDROXYBENZYLGLUCOSINOLATE; ALLYL ISOTHIOCYANATE; ANTIINFECTIVE AGENT; BENZYL ALCOHOL DERIVATIVE; CYANIC ACID DERIVATIVE; FOOD PRESERVATIVE; GLUCOSINOLATE; GLYCOSIDASE; ISOTHIOCYANIC ACID DERIVATIVE; MALTODEXTRIN; PHENOL DERIVATIVE; POLYSACCHARIDE; THIOGLUCOSIDASE; VEGETABLE OIL;

ARTICLE; BRASSICA; CHEMISTRY; FERMENTATION; FOOD CONTROL; FOOD HANDLING; HEAT; ISOLATION AND PURIFICATION; MASS FRAGMENTOGRAPHY; MEAT; METABOLISM; MICROBIOLOGY; PH; PLANT SEED; SUPERCRITICAL FLUID CHROMATOGRAPHY; TIME; MUSTARD;

ANTI-BACTERIAL AGENTS; BENZYL ALCOHOLS; CHROMATOGRAPHY, SUPERCRITICAL FLUID; CYANATES; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATIVES; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GLUCOSINOLATES; GLYCOSIDE HYDROLASES; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; ISOTHIOCYANATES; MEAT PRODUCTS; MUSTARD PLANT; PHENOLS; PLANT OILS; POLYSACCHARIDES; SEEDS; TIME FACTORS;

BRASSICA; ESCHERICHIA COLI; SINAPIS ALBA;

EID: 77952942122     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01584.x     Document Type: Article

References (29)

1. Bones AM, Rossiter JT. The myrosinase-glucosinolate system, its organization and biochemistry. Physiol Plant 1996, 97:194-208.
2. Buskov S, Hasselstrøm J, Olsen CE, Sørensen H, Sørensen JC, Sørensen S. Supercritical fluid chromatography as a method of analysis for the determination of 4-hydroxybenzylglucosinolate degradation products. J Biochem Biophys Methods 2000, 43:157-74.
3. Chacon PA, Buffo RA, Holley RA. Inhibitory effects of miroencapsulated allyl isothiocyanate (AIT) against E. coli O157:H7 in refrigerated nitrogen packed finely chopped beef. Int J Food Microbiol 2006a, 107:231-7.
4. Chacon PA, Muthukumarasamy P, Holley RA. Elimination of E. coli O157:H7 from fermented dry sausages at an organoleptically acceptable level of microencapsulated allyl isothiocyanate (AIT). Appl Environ Microbiol 2006b, 72:3096-102.
5. Cui W, Eskin M. Processing and properties of mustard products and components. Functional foods-biochemical and processing aspects 1998, 235-64. Mazza G, In, editor, Lancaster, Pa., Technomic Pub. Co, p
6. DeClercq D. The quality of western Canadian mustard. ISSN-9905. 2005, 13. Grain Research Laboratory, Canadian Grain Commission, p
7. Delaquis PJ, Mazza G. Antimicrobial properties of isothiocyanates in food preservation. Food Technol 1995, 49:73-84.
8. Delaquis PJ, Solberg PL. Antimicrobial activity of gaseous allyl isothiocyanates. J Food Prot 1997, 60:943-7.
9. Ekanayake A, Kester JJ, Li JJ, Zehentbauer GN, Bunke PR, Zent JB. Isogard™: a natural anti-microbial agent derived from white mustard seed. Acta Hortic 2006, 709:101-8.
10. Fahey JW, Zalcmann AT, Talalay P. The chemical diversity and distribution of glucosinolates and isothiocyanates among plants. Phytochemistry 2001, 56:5-51.
11. Graumann G, Holley RA. Inhibition of E. coli O157:H7 in ripening dry fermented sausage by ground yellow mustard. J Food Prot 2008, 71(3):486-93.
12. Hashem FA, Saleh MM. Antimicrobial components of some cruciferae plants (Diplotaxis harra Forsk. and Erucaria microcarpa Boiss). Phytother Res 1999, 13:329-32.
13. Holley RA, Patel D. Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials-a review. Food Microbiol 2005, 22:273-92.
14. Isshiki K, Tokuoka K, Mori R, Chiba S. Preliminary examination of allyl isothiocyanates vapor for food preservation. Biosci Biotechnol Biochem 1992, 9:1476-7.
15. Kawakishi S, Muramatsu K. Studies on the decomposition of sinalbin. Part I. The decomposition products of sinalbin. Agric Biol Chem 1966, 30(7):688-92.
16. Kawakishi S, Namiki M, Watanabe H, Muramatsu K. Studies on the decomposition of sinalbin. Part II. The decomposition products of sinalbin and their degradation pathways. Agric Biol Chem 1967, 31(7):823-30.
17. Kjær A, Conti J. Isothiocyanates,VII: a convenient synthesis of erysoline (α-methylsulphonylbutyl isothiocyanate). Acta Chemica Scandinavica 1954, 8:295-8.
18. Lin C-M, Kim J-M, Du W-X, Wei C-I. Bactericidal activity of isothiocyanate against pathogens on fresh produce. J Food Prot 1999, 62:5100-7.
19. Luciano FB, Hosseinian FS, Beta T, Holley RA. Effect of free-SH containing compounds on allyl isothiocyanate antimicrobial activity against Escherichia coli O157:H7. J Food Sci 2008, 73(5):M214-20.
20. Muthukumarasamy P, Han JH, Holley RA. Bactericidal effects of Lactobacillus reuteri and allyl isothiocyanate on E. coli O157:H7 in refrigerated ground beef. J Food Prot 2003, 11:2038-44.
21. Nadarajah D, Han JH, Holley RA. Inactivation of Escherichia coli O157:H7 in packaged ground beef by allyl isothiocyanate. Int J Food Microbiol 2005a, 99:269-79.
22. Nadarajah D, Han JH, Holley RA. Use of mustard flour to kill E. coli O157:H7 in ground beef under nitrogen-flushed packaging. Int J Food Microbiol 2005b, 99:257-67.
23. Nugon-Baudon L, Rabot S. Glucosinolates and glucosinolate derivatives: implications for protection against chemical carcinogenesis. Nutrition Res Rev 1994, 7:205-31.
24. Peacock E, Jacob VW, Fallone SM. Escherichia coli O157:H7: etiology, clinical features, complications, and treatment. Nephrol Nurs J 2001, 28:547-57.
25. Rhee M-S, Lee S-Y, Dougherty RH, Kang D-H. Antimicrobial effects of mustard flour and acetic acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica serovar Typhimurium. Appl Environ Microbiol 2003, 69:2959-63.
26. Shin IS, Masuda H, Naohide K. Bactericidal activity of wasabi (Wasabia japonica) against Helicobacter pylori. Int J Food Microbiol 2004, 94:255-61.
27. Sørensen H. Glucosinolates-structure-properties-function. Canola and rapeseed production, chemistry, nutrition and processing technology 1990, 149-72. Shahidi F. In, editor, New York, Van Nostrand Reinhold, p
28. Verma PR. Synthesis and reactions of 3-oxobutyl isothiocyanate (OBITC). Eur J Org Chem 2003, 3:415-20.
29. Zhang Y, Talalay P. Anticarcinogenic activities of organic isothiocyanates: chemistry and mechanisms. Cancer Res 1994, 54:1976-81.