Freeze-dried fresh onion powder prevents green discolouration (greening) in macerated garlic

Food Chemistry

Volumn 131, Issue 2, 2012, Pages 397-404

  Lee, Eun Jin ^a   Yoo, Kil Sun ^a   Patil, Bhimanagouda S ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Alliinase; Allium discolouration; Food processing; Lachrymatory factor; Onion

Indexed keywords

ALLIINASE; ALLIUM DISCOLOURATION; ENZYME SOLUTIONS; FREE AMINO ACIDS; LACHRYMATORY FACTOR; ONION; SAFETY CONCERNS; SAMPLE MATRIX; SYNTHASES;

AMINO ACIDS; ENZYMES; FOOD PROCESSING;

GAS CHROMATOGRAPHY;

1 PROPENESULPHENIC ACID; 1 PROPENYLTHIOSULPHINATE; 2 PROPENYL 2 PROPENYLTHIOSULPHINATE; 2 PROPENYLTHIOSULPHINATE; ALLIIN LYASE; FOOD ADDITIVE; FREEZE DRIED FRESH ONION POWDER; GARLIC EXTRACT; LACHRYMATORY FACTOR SYNTHASE; SULFUR ACID DERIVATIVE; SYNTHETASE; UNCLASSIFIED DRUG;

ARTICLE; CONTROLLED STUDY; FOOD COLOR; FOOD PROCESSING; GARLIC; GAS CHROMATOGRAPHY; GREEN DISCOLOURATION; MACERATED GARLIC; ONION;

ALLIUM; ALLIUM CEPA; ALLIUM SATIVUM;

EID: 80054942789     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.08.071     Document Type: Article

References (27)

1. J. Alcala, K.S. Yoo, and L.M. Pike Comparison of three analytical methods for measurement of onion pungency Subtropical Plant Science 50 1999 41 44
2. R.N. Bae, and S.K. Lee Factor affecting greening and its control methods in chopped garlic Journal of Korean Society for Horticultural Science 31 1990 358 362
3. B. Bai, F. Chen, Z. Wang, X. Liao, G. Zhao, and X. Hu Mechanism of the greening color formation of "Laba" garlic, a traditional homemade Chinese food product Journal of Agricultural and Food Chemistry 53 2005 7103 7107 (Pubitemid 41375321)
4. E. Block Garlic and other alliums: The lore and the science, The royal society of chemistry 2009 Cambridge U.K
5. E. Block, S. Naganathan, D. Putman, and S.H. Zhao Allium chemistry: HPLC analysis of thiosulfinates from onion, garlic, wild garlic (Ramsoms), leek, scallion, shallot, elephant (Great-Headed) garlic, chive, and Chinese chive. Uniquely high allyl to methyl ratios in some garlic samples Journal of Agricultural and Food Chemistry 40 1992 2418 2430
6. M. Boelens, P.J. De Valois, H.J. Wobben, and A. Van der Gen Volatile flavor compounds from onion Journal of Agricultural and Food Chemistry 19 1971 984 991
7. J.E. Cho, E.J. Lee, K.S. Yoo, S.K. Lee, and B.S. Patil Identification of candidate amino acids involved in the formation of blue pigments in crushed garlic cloves (Allium sativum L.) Journal of Food Science 74 2009 11 16
8. Y. Dong, D. Wang, M. Li, X. Hu, and G. Zhao One new pathway for Allium discoloration Food Chemistry 119 2010 548 553
9. C.C. Eady, T. Kamoi, M. Kato, N.G. Porter, S. Davis, and M. Shaw Silencing onion lachrymatory factor synthase causes a significant change in the sulfur secondary metabolite profile Plant Physiology 147 2008 2096 2106 (Pubitemid 352844248)
10. J. Han, L. Lawson, G. Han, and P. Han Spectrophotometric method for quantitative determination of allicin and total garlic thiosulfinates Analytical Biochemistry 225 1995 157 160
11. S.I. Hong, and D.M. Kim Storage quality of chopped garlic as influenced by organic acids and high-pressure treatment Journal of Science Food and Agriculture 81 2001 397 403
12. S. Imai, K. Akita, M. Tomotake, and H. Sawada Identification of two novel pigment precursors and a reddish-purple pigment involved in the blue-green discoloration of onion and garlic Journal of Agricultural and Food Chemistry 54 2006 843 847 (Pubitemid 43274123)
13. S. Imai, K. Akita, M. Tomotake, and H. Sawada Model studies on precursor system generating blue pigment in onion and garlic Journal of Agricultural and Food Chemistry 54 2006 848 852 (Pubitemid 43274124)
14. S. Imai, N. Tsuge, M. Tomokake, Y. Nagatome, H. Swada, and T. Nagata An onion enzyme that makes the eyes water Nature 419 2002 685 (Pubitemid 35177945)
15. H. Jansen, B. Muller, and K. Knobloch Alliin lyase from garlic, Allium sativum: Investigations on enzyme/substrate, enzyme/inhibitor interactions, and a new enzyme Planta Medica 55 1989 440 445 (Pubitemid 19249813)
16. W.J. Kim, and J.S. Cho Stablization of ground garlic color by cysteine, ascorbic acid, trisodium phosphate and metabisulfite Journal of Food Quality 22 1999 681 691
17. R. Kubec, M. Hrbáčová, R.A. Musah, and J. Velíšek Allium discoloration: Precursors involved in onion pinking and garlic greening Journal of Agricultural and Food Chemistry 52 2004 5089 5094
18. R. Kubec, and J. Velíšek Allium discoloration: The color-forming potential of individual thiosulfinates and amino acids: Structural requirements for the color-developing precursors Journal of Agricultural and Food Chemistry 54 2007 3491 3497 (Pubitemid 46806565)
19. E.J. Lee, K.S. Yoo, and B.S. Patil Identification of candidate amino acids involved in the formation of pink-red pigments in onion (Allium cepa L.) juice and separation by HPLC Journal of Food Science 75 2010 684 689
20. L. Li, D. Hu, Y. Jiang, F. Chen, X. Hu, and G. Zhao Relationship between γ-glutamyl transpeptidase activity and garlic greening, as controlled by temperature Journal of Agricultural and Food Chemistry 56 2008 941 945 (Pubitemid 351300267)
21. T.M. Lukes Pinking of onions during dehydration Food Technology 13 1959 391 393
22. T.M. Lukes Factors governing the greening of garlic puree Journal Food Science 51 1986 1577 1582
23. G. Mazza Relative volatilities of some onion flavour components International Journal of Food Science and Technology 15 1980 35 41
24. R.A. Musah, Q. He, and R. Kubec Discovery and characterization of a novel lachrymatory factor synthase in Petiveria alliacea and its influence on alliinase-mediated formation of biologically active organosulfur compounds Plant Physiology 151 2009 1294 1303
25. N.E. Schmidt, L.M. Santiago, H.D. Eason, K.A. Dafford, C.A. Grooms, and T.E. Link Rapid extraction method of quantitating the lachrymatory factor of onion using gas chromatography Journal of Agricultural and Food Chemistry 44 1996 2690 2693 (Pubitemid 126453565)
26. S. Shannon, M. Yamaguchi, and F.D. Howard Precursors involved in the formation of pink pigments in onion purees Journal of Agricultural and Food Chemistry 15 1967 423 426
27. S. Shannon, M. Yamaguchi, and F.D. Howard Reactions involved in formation of pink pigment in onion purees Journal of Agricultural and Food Chemistry 15 1967 417 422