e-journal

Sulfur compounds identification and quantification from Allium spp. fresh leaves

---

Background: Pyruvic acid concentration is a critical factor in determining Allium spp. pungency.This study was initiated to accurately measure the background pyruvic acid levels in Romanian Allium spp. From the pungency point of view, all analyzed plant varieties in this study are considered low pungent cultivars based on the enzymatically produced pyruvate level (between 42 mmol/g and 222 mmol/g fresh wt). Chromatographic analysis was carried out for the different varieties of the most popular fresh leaves (Allium cepa var. “Diamant”,Allium cepa var. “Rubiniu”, and Allium ursinum L.) in order to identify the sulfur compounds. The thin layer chromatography analysis led to the identification of allicin, with Rf ¼ 0.377 e0.47, as an important sulfur compound. The gas chromatography-mass spectrometry analysis of the leaves’ extracts detected disulfides as the major sulfur compounds. Principal component analysis was performed to establish the differences in plant composition. These studies suggest the potential good uses of the fresh leaves of Romanian Allium spp. as condiment, ingredient, or preservative in the food industry

Keywords:
Allium cepa Allium ursinum L. Bioactive compounds Leaves Thin layer chromatography

---

Ketersediaan

Tidak ada salinan data

Informasi Detail

Judul Seri

j ournal of food and drug anal ys i s

No. Panggil

-

Penerbit

: Elsevier Taiwan., 2014

Deskripsi Fisik

j ournal of food and drug anal ys i s 2 2 ( 2 0 1 4 ) 4 2 5 e4 3 0

Bahasa

English

ISBN/ISSN

-

Klasifikasi

-

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

Food And Health

Info Detail Spesifik

-

Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar