English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/52932
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:


Effect of Processing and Storage Time on the Contents of Organosulfur Compounds in Pickled Blanched Garlic

AuthorsBeato, Víctor Manuel ; Sánchez Gómez, Antonio Higinio ; Castro Gómez-Millán, Antonio de ; Montaño, Alfredo
Allium sativum L.
Organosulfur compounds
PMID: 22416880
Issue Date2012
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 60(13): 3485-3491 (2012)
AbstractThe influence of processing, with and without fermentation, on the contents of organosulfur compounds, namely, ¿-glutamyl peptides, S-alk(en)yl-l-cysteine sulfoxides (ACSOs), and S-allyl-l-cysteine (SAC), in pickled blanched garlic was evaluated. For each processing type, the effect of the preservation method and storage time was also analyzed. Blanching in hot water (90 °C for 5 min) hardly affected the individual organosulfur compound content. The fermentation and packing steps negatively affected the levels of all compounds except for SAC. The content of this compound increased during storage at room temperature whereas ¿-glutamyl peptides and ACSOs were degraded to various extents. The pasteurization treatment itself had no significant effect on the concentrations of organosulfur compounds. Use of the corresponding fermentation brine in the case of the fermented product in conjunction with refrigerated storage was found to be the best method to preserve the levels of organosulfur compounds in pickled garlic stored for up to one year.
Identifiersdoi: 10.1021/jf3002075
issn: 0021-8561
e-issn: 1520-5118
Appears in Collections:(IG) Artículos
Files in This Item:
There are no files associated with this item.
Show full item record
Review this work

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.