Boiling enriches the linear polysulfides and the hydrogen sulfide-releasing activity of garlic

Tocmo, R. ORCID: https://orcid.org/0009-0007-4850-977X, Wu, Y., Liang, D., Fogliano, V. and Huang, D. (2017) Boiling enriches the linear polysulfides and the hydrogen sulfide-releasing activity of garlic. Food Chemistry, 221. pp. 1867-1873. ISSN 0308-8146 doi: 10.1016/j.foodchem.2016.10.076

Abstract/Summary

Garlic is rich in polysulfides, and some of them can be H2S donors. This study was conducted to explore the effect of cooking on garlic’s organopolysulfides and H2S-releasing activity. Garlic bulbs were crushed and boiled for a period ranging from 3 to 30 min and the solvent extracts were analyzed by GC–MS/FID and HPLC. A cell-based assay was used to measure the H2S-releasing activity of the extracts. Results showed that the amounts of allyl polysulfides increased in crushed garlic boiled for 6–10 min; however, prolonging the thermal treatment to 20 or 30 min decreased their concentrations. Data of the H2S-releasing activity, expressed as diallyl trisulfide equivalents (DATS-E), parallel this trend, being significantly higher at 6 and 10 min boiling. Our results showed enhancement of H2S-releasing activity upon moderate boiling, suggesting that shorter cooking time may maximize its health benefits as a dietary source of natural H2S donors.

Item Type	Article
URI	https://centaur.reading.ac.uk/id/eprint/117205
Identification Number/DOI	10.1016/j.foodchem.2016.10.076
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Microbial Sciences Research Group
Publisher	Elsevier
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