Profiles of S-alk(en)ylcysteine sulfoxides in various garlic genotypes

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F10%3A00001201" target="_blank" >RIV/00027006:_____/10:00001201 - isvavai.cz</a>

Alternative codes found

RIV/60076658:12220/10:00012478 RIV/60461373:22330/10:00023852

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Profiles of S-alk(en)ylcysteine sulfoxides in various garlic genotypes

Original language description

Our results indicate that the content of S-alk(en)ylcysteine sulfoxides primarily depends on various genetic factors and post-harvest storage conditions, whereas the climatic conditions during the growth (e.g. temperature, irrigation) influence their levels to a lesser extent. It has been confirmed that the concentrations of all S-alk(en)ylcysteine sulfoxides markedly rise upon storage at 5°C, with isoalliin exhibiting the most striking, several-fold increase. These findings have important implicationsfor food and pharmaceutical industries. To minimise the formation of the undesirable blue discoloration, garlic should be processed as soon after harvest as possible. On the contrary, pharmaceutical industry may prefer garlic with higher levels of free S-alk(en)ylcysteine sulfoxides, as these amino acids are precursors of numerous biologically-active compounds. Thus, for the preparation of garlic-based dietary supplements, garlic should be stored for several weeks before processing.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

EB - Genetics and molecular biology

OECD FORD branch

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Project

<a href="/en/project/1G58084" target="_blank" >1G58084: Selection of garlic (Allium sativum L.)clones comprising a high level of biologicaly active compound prekursors: corresponding gene cloning and characterisation</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2010

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Volume of the periodical

28

Issue of the periodical within the volume

4

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

11

Pages from-to

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UT code for WoS article

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EID of the result in the Scopus database

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