Evaluate the stability of synthesized allicin and its reactivity with endogenous compounds in garlic.

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

NPJ Science of Food Pub Date : 2025-02-06 DOI:10.1038/s41538-025-00374-2

Shanshan Zhou, Xiaoying Yan, Xuguang Qiao, Zhichang Qiu, Weihe Zhu, Xiaoming Lu, Zhenjia Zheng, Bin Zhang

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Abstract

The study aimed to prepare allicin in large quantities and evaluate the effects of different conditions and endogenous substances (polyphenols and free amino acids) in garlic on its stability. The optimized synthesis conditions of allicin (DADS:HAc = 2:9, H₂O₂:DADS = 2:1.6, reacted for 6.5 h) were established based on response surface design. Allicin with 92.57% purity was obtained by high-speed counter-current chromatography. The results of allicin degradation experiment indicated that the degradation rate of allicin accelerated with the increases of initial concentration and temperature, the degradation process of allicin was good fit with two first-order kinetics (R² > 0.97). The stability of allicin was higher in pH 2-5.8 than in pH 8-9. Apigenin, myricetin, and quercetin combined with peroxidase enhanced the stability of allicin. Cysteine, arginine, and histidine could react with allicin. These findings provide insights for optimizing for allicin storage and food processing applications.

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来源期刊

NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.50

自引率

1.60%

发文量

期刊介绍： npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.