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Effect of processing and storage time on the contents of organosulfur compounds in pickled blanched garlic.
J Agric Food Chem. 2012 Apr 04; 60(13):3485-91.JA

Abstract

The influence of processing, with and without fermentation, on the contents of organosulfur compounds, namely, γ-glutamyl peptides, S-alk(en)yl-L-cysteine sulfoxides (ACSOs), and S-allyl-L-cysteine (SAC), in pickled blanched garlic was evaluated. For each processing type, the effect of the preservation method and storage time was also analyzed. Blanching in hot water (90 °C for 5 min) hardly affected the individual organosulfur compound content. The fermentation and packing steps negatively affected the levels of all compounds except for SAC. The content of this compound increased during storage at room temperature whereas γ-glutamyl peptides and ACSOs were degraded to various extents. The pasteurization treatment itself had no significant effect on the concentrations of organosulfur compounds. Use of the corresponding fermentation brine in the case of the fermented product in conjunction with refrigerated storage was found to be the best method to preserve the levels of organosulfur compounds in pickled garlic stored for up to one year.

Authors+Show Affiliations

Instituto de la Grasa (CSIC), Seville, Spain.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

22416880

Citation

Beato, Victor Manuel, et al. "Effect of Processing and Storage Time On the Contents of Organosulfur Compounds in Pickled Blanched Garlic." Journal of Agricultural and Food Chemistry, vol. 60, no. 13, 2012, pp. 3485-91.
Beato VM, Sánchez AH, de Castro A, et al. Effect of processing and storage time on the contents of organosulfur compounds in pickled blanched garlic. J Agric Food Chem. 2012;60(13):3485-91.
Beato, V. M., Sánchez, A. H., de Castro, A., & Montaño, A. (2012). Effect of processing and storage time on the contents of organosulfur compounds in pickled blanched garlic. Journal of Agricultural and Food Chemistry, 60(13), 3485-91. https://doi.org/10.1021/jf3002075
Beato VM, et al. Effect of Processing and Storage Time On the Contents of Organosulfur Compounds in Pickled Blanched Garlic. J Agric Food Chem. 2012 Apr 4;60(13):3485-91. PubMed PMID: 22416880.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of processing and storage time on the contents of organosulfur compounds in pickled blanched garlic. AU - Beato,Victor Manuel, AU - Sánchez,Antonio Higinio, AU - de Castro,Antonio, AU - Montaño,Alfredo, Y1 - 2012/03/23/ PY - 2012/3/16/entrez PY - 2012/3/16/pubmed PY - 2012/7/25/medline SP - 3485 EP - 91 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 60 IS - 13 N2 - The influence of processing, with and without fermentation, on the contents of organosulfur compounds, namely, γ-glutamyl peptides, S-alk(en)yl-L-cysteine sulfoxides (ACSOs), and S-allyl-L-cysteine (SAC), in pickled blanched garlic was evaluated. For each processing type, the effect of the preservation method and storage time was also analyzed. Blanching in hot water (90 °C for 5 min) hardly affected the individual organosulfur compound content. The fermentation and packing steps negatively affected the levels of all compounds except for SAC. The content of this compound increased during storage at room temperature whereas γ-glutamyl peptides and ACSOs were degraded to various extents. The pasteurization treatment itself had no significant effect on the concentrations of organosulfur compounds. Use of the corresponding fermentation brine in the case of the fermented product in conjunction with refrigerated storage was found to be the best method to preserve the levels of organosulfur compounds in pickled garlic stored for up to one year. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/22416880/Effect_of_processing_and_storage_time_on_the_contents_of_organosulfur_compounds_in_pickled_blanched_garlic_ L2 - https://doi.org/10.1021/jf3002075 DB - PRIME DP - Unbound Medicine ER -