Structure, formation pathways and biological properties of pigments arising during technological processing of garlic and onion
Public support
Provider
Ministry of Education, Youth and Sports
Programme
COST
Call for proposals
COST 4 (SMSM200600OC1)
Main participants
—
Contest type
VS - Public tender
Contract ID
1041/2006-32
Alternative language
Project name in Czech
Struktura, tvorba a biologické vlastnosti pigmentů vznikajících během technologického zpracování česneku a cibule
Annotation in Czech
určení struktury pigmentů vznikajících při zabarvení česneku a cibule během technologického zpracování
Scientific branches
R&D category
AP - Applied research
CEP classification - main branch
CE - Biochemistry
CEP - secondary branch
—
CEP - another secondary branch
—
OECD FORD - equivalent branches <br>(according to the <a href="http://www.vyzkum.cz/storage/att/E6EF7938F0E854BAE520AC119FB22E8D/Prevodnik_oboru_Frascati.pdf">converter</a>)
10608 - Biochemistry and molecular biology<br>10609 - Biochemical research methods
Completed project evaluation
Provider evaluation
V - Vynikající výsledky projektu (s mezinárodním významem atd.)
Project results evaluation
Formation of undesirable discoloration during treatment o garlic and onion was investigated in detail. It was confiremed that (E)-S-(1-propenyl) cystein-S-oxid serves as the primary precursor. This amino acid is enzymatically cleaved to form thiosulfinates which subsequently react with amino cumpounds, yielding N-substituted.
Solution timeline
Realization period - beginning
Mar 1, 2006
Realization period - end
Apr 30, 2009
Project status
U - Finished project
Latest support payment
Feb 16, 2009
Data delivery to CEP
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data delivery code
CEP10-MSM-OC-U/02:2
Data delivery date
Jun 30, 2011
Finance
Total approved costs
1,355 thou. CZK
Public financial support
1,300 thou. CZK
Other public sources
0 thou. CZK
Non public and foreign sources
55 thou. CZK