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

Kód výsledku v 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>

Nalezeny alternativní kódy

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

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EB - Genetika a molekulární biologie

OECD FORD obor

—

Projekt

<a href="/cs/project/1G58084" target="_blank" >1G58084: VÝBĚR PRODUCENTŮ VYSOKÉHO OBSAHU PREKURSORU BIOLOGICKY AKTIVNÍCH LÁTEK Z KOLEKCE ALLIUM NA ZÁKLADĚ CHARAKTERIZACE SOUBORU A STUDIA STRUKTURY A FUNKCE STĚŽEJNÍCH GENŮ</a><br>

Návaznosti

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

Rok uplatnění

2010

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

—

Svazek periodika

28

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

11

Strana od-do

—

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—