Food Bioscience
·
2024
·
IF 4.8
Yuwei Wang,Shujin Wei,Le Wang,Ying Ye,Wei Yin,Shumin Yao,Jian Liang
Fresh garlic (FG) is prized for its unique taste and rich bioactivity, which has led to the development of various traditional Chinese garlic products, including sweet garlic (SG), Laba garlic (LG), and black garlic (BG). This study compared the nutrient composition, allicin content, metabolomics, and antioxidant capacities of SG, LG, and BG with FG that employed the ultra-high performance liquid chromatography and quadrupole-time-of-flight mass spectrometry (UHPLC Q-TOF MS) and utilized high-throughput non-targeted metabolomics techniques. The results found that significant changes in nutritional components such as protein, fat, and total sugar occurred after the processing of garlic products. Principal component analysis (PCA) distinguished the metabolites of FG, SG, LG, and BG, indicating that processing methods significantly alter garlic compounds. There were also significant differences in sulfur-containing characteristic compounds such as gamma-L-Glutamyl-S-(2-carboxy-1-propyl)cysteinylglycine, N-γ-Glutamyl-S-allylcysteine, and S-Methyl-L-cysteine, as well as polyphenolic compounds like L-(−)-3-phenyllactic acid, naringenin chalcone, and kaempferol 3,7-diglucoside before and after garlic product processing. Notably, BG processing eliminated garlic's pungency and enhanced its antioxidant capacity. Random forest models and correlation analysis identified mulberrin, l-(−)-3-phenyllactic acid, and sn-glycerol 3-phosphate as key contributors to antioxidant activity. The study highlighted that traditional processing changed garlic's metabolism and physiological function, providing valuable data for the comprehensive utilization and development of the garlic industry chain. The enhanced antioxidant capacity of BG suggests potential applications in antioxidant therapy and the treatment of age-related diseases. It is recommended that further research should explore the potential health benefits of processed garlic products, especially BG.
研究领域:
食品科学
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生物化学
·
营养学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Xueyu Nie,Dongyue Luo,Huifen Ma,Longyan Wang,Chao Yang,Xike Tian,Yulun Nie
Currently, planting selenium-rich crops using inorganic selenium such as selenate and selenite is used to address human selenium deficiency problems. In this paper, besides the above two traditional inorganic selenium speciation, we chose a new organic selenium speciation of potassium selenocyanoacetate to investigate the different effects of selenium speciation on selenium absorption, selenium transformation and cadmium antagonism via foliar application. Planting experiments showed that the selenium content of garlic bulbs treated with organic selenium was 1.8–3.9 times higher than that of inorganic selenium. Additionally, the absorption and transformation efficiency of organic selenium in garlic was also the highest, reaching over 95 %. Importantly, it was noteworthy that the cadmium content in bulbs treated with organic selenium was significantly lower than the Chinese food safety standard (0.2 mg/kg). Hence, this study provides an efficient organic selenium speciation which is beneficial to meet human selenium requirements and ensure safe utilization of cadmium-contaminated soils.
研究领域:
植物学
·
环境科学
·
营养学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
2016
·Vol. 53
·期 8
·3253-3270
·
IF 1.241
Li Jin-lin,Tu Zong-cai,Zhang Lu,Sha Xiao-mei,Wang Hui,Pang Juan-juan,Tang Ping-ping
Ginger and garlic have long been used in Asian countries to enhance the flavor and to neutralize any unpleasant odors present in fish soup. The purpose of this study was to evaluate the change in the amount of volatile components present in fish soup compared to boiled water solutions of ginger and garlic. The fish soup was prepared by boiling oil-fried grass carp ( Ctenopharyngodon idella ) with or without ginger and/or garlic. Generally, boiling garlic and ginger in water led to a decrease in the amount of the principal volatile constituents of these spices, together with the formation of some new volatiles such as pentanal, hexanal, and nonanal. The results showed that 16 terpenes present in raw ginger, predominantly camphene, β -phellandrene, β -citral, α -zingiberene, and ( E )-neral, were detected in fish soup with added ginger and thus remained in the solution even after boiling. Similarly, 2-propen-1-ol and three sulfur compounds (allyl sulfide, diallyl disulfide, and diallyl trisulfide) present in raw garlic, were present in trace amounts in the boiled garlic solution, but were present in considerably larger amounts in the boiled fish solution with garlic or garlic plus ginger. In conclusion, the effect of adding spices on the volatile profile of grass carp soup can be attributed to the dissolution of flavor volatiles mainly derived from raw spices into the solution, with few additional volatiles being formed during boiling. In addition, boiling previously fried grass carp with spices led to enhanced volatile levels compared to boiled spice solutions.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Xing Qiao,Lian He,Yu-wen Yi,Hao Zhang,Lin Wang,Jin-Xiang Hu,Ming-feng Qiao,Hua-Chang Wu
This study aimed to elucidate how garlic-derived volatile compounds, particularly sulfur-containing odorants, dynamically migrate and accumulate within the complex matrix of light soy sauce over time. The volatile profiles at different migration intervals were analyzed using an electronic nose (E-nose) and gas chromatography-mass spectrometry (GC-MS). Systematic evaluations of differences in odor profiles and dynamic changes in volatile compounds were conducted through odor activity value (OAV) analysis and orthogonal partial least squares discriminant analysis (OPLS-DA). E-nose analysis demonstrated that prolonged migration times facilitated the transfer of sulfur-containing volatile compounds from garlic into light soy sauce, significantly increasing the response values of sensors TA/2 and T40/1 ( p < 0.05), thereby altering the aroma characteristics of the soy sauce. GC-MS analysis revealed that as migration time increased, the concentration of sulfur-containing volatile compounds(0 → 140000 μg/L) from garlic in light soy sauce significantly rose ( p < 0.05). OAV analysis suggested that the aroma profile of garlic-flavored soy sauce resulted from the combined contributions of sulfur-containing compounds and the major volatile components of soy sauce. VIP analysis based on OAV and OPLS-DA identified 18 key substances, including methyl valerate and isobutylbenzene, as the primary contributors to the differences among samples at various migration times. A key finding was the linear positive correlation observed between the migration quantity of garlic odor compounds migrating into soy sauce and migration time. This study enhances our understanding of the migration mechanisms of garlic flavor substances in light soy sauce.
研究领域:
食品科学
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分析化学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
Nanoscale Research Letters
·
2016
·Vol. 11
·期 1
·1-9
·
IF 2.584
Sun Chun,Zhang Yu,Wang Peng,Yang Yue,Wang Yu,Xu Jian,Wang Yiding,Yu William W.
Garlic was used as a green source to synthesize carbon dots (CDs) with a systematic study of the optical and structure properties. Ethylenediamine was added into the synthesis to improve the photoluminescence quantum yield (PL QY) of the CDs. Detailed structural and composition studies demonstrated that the content of N and the formation of C–N and C=N were critical to improve the PL QY. The as-synthesized CDs exhibited excellent stability in a wide pH range and high NaCl concentrations, rendering them applicable in complicated and harsh conditions. Quenching the fluorescence of the CDs in the presence of Fe 3+ ion made these CDs a luminescent probe for selective detection of Fe 3+ ion.
研究领域:
材料科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Nanoscience and Nanotechnology Letters
·
2017
·Vol. 9
·期 2
·123-133
·
IF 1.889
Sha Ruyi,Wu Yuanyuan,Cai Chenggang,Mao Jianwei,Liu Shiwang,Wang Wenxing
Garlic oil has been shown to have many pharmacological and biological activities. However, its poor solubility in water, volatility and instability limit its extensive application in the fields of medicine, cosmetics and food. In this work, nanoscale garlic oil microemulsions were prepared
with canola oil, a canola oil/garlic oil mixture or pure garlic oil as the oil phase, Tween-80 as the surfactant and ultrapure water as the aqueous phase, and the microemulsions were characterized. The influence of the co-surfactant type (glycerol, ethanol and n-butanol) and the mass
ratio of the surfactant to the co-surfactant (K
m) in the oil-in-water (O/W), water-in-oil (W/O), and binary continuous phase (BC) microemulsion regions in pseudoternary phase diagrams were investigated. Moreover, the antioxidant activity of the prepared garlic oil microemulsion
was evaluated. The results showed that when ethanol was used as a co-surfactant, a canola oil monophase microemulsion area of 42.03% can be obtained at a K
m of 2:1 with a particle size of 88.44 nm, and the monophase microemulsion area was approximately 18.55% and 52.54% for
the canola oil/garlic oil mixture as the oil phase at the mass ratios of 10:1 and 5:1, respectively, with a mean particle diameter of 13.33∼14.00 nm. The results also suggested that when using ethanol as the co-surfactant at a K
m of 3:1, the garlic oil monophase microemulsion
area of 52.54% and an O/W microemulsion area of 16.62% could be produced with a size of approximately 15.0 nm. Furthermore, the results showed that a microemulsion of garlic oil/Tween-80/ethanol/water exhibited remarkable antioxidant activity against the superoxide anion, hydroxide radical
and hydrogen peroxide using chemiluminescence methods, with IC50 values of 17.98 mg/mL, 4.17 mg/mL and 8.47 mg/mL, respectively. This study suggested that garlic oil microemulsions may be a promising dispersion for use in food and pharmaceutical products.
研究领域:
食品科学
·
药学
·
生物学
✓ 已验证
DOI
高影响因子
Foods
·
2023
·Vol. 12
·期 18
·3467
·
IF 5.2
Weiqing Lan,Bingjie Zhang,Jintao Du,Shengyun Zhu,Xiao Xu,Jing Xie
The effects of allicin and antioxidant of bamboo leaves (AOB) on the quality of bullfrogs (Lithobates catesbeiana) during refrigerated storage (4 °C) were investigated. The quality changes in samples treated with deionized water (CK), allicin solution (All), antioxidant of bamboo leaves (AOB), and allicin solution combined with AOB solution (AA) in microbiological, physicochemical, and sensory evaluation were analyzed, respectively. The results demonstrated that combination treatment inhibited the increase in total viable counts, delayed the decrease in amino acid content, and retarded the sensory deterioration. Preservative treatment has an inhibitory effect on the early storage of PBC, which can reduce PBC by about 1.0 log CFU/g. The reduction in thiobarbituric acid (TBA) content and total volatile basic nitrogen (TVB-N) content indicated that combination treatment could better restrain the lipid oxidation and degradation of protein than the CK group and single-treatment group. In addition, the TVB-N content in the AA group still did not exceed the threshold on the 14th day. As a consequence, combination treatment prolonged the shelf life of bullfrogs for another six days. Therefore, allicin and AOB with excellent antioxidant and antimicrobial activity could be an effective approach to delay the biochemical reaction of refrigerated bullfrogs. This study has provided a potential approach for increasing the shelf life of bullfrogs and preserving their quality during refrigerated storage.
研究领域:
食品科学
·
微生物学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF CHROMATOGRAPHY A
·
2012
·
IF 4.531
Suling Zhang,Zhuo Du,Gongke Li
A graphene-supported zinc oxide (ZnO) solid-phase microextraction (SPME) fiber was prepared via a sol–gel approach. Graphite oxide (GO), with rich oxygen-containing groups, was selected as the starting material to anchor ZnO on its nucleation center. After being deoxidized by hydrazine, the Zn(OH) 2 /GO coating was dehydrated at high temperature to give the ZnO/graphene coating. Sol–gel technology could efficiently incorporate ZnO/graphene composites into the sol–gel network and provided strong chemical bonding between sol–gel polymeric SPME coating and silica fiber surface, which enhanced the durability of the fiber and allowed more than 200 replicate extractions. Results indicated that pure ZnO coated fiber did not show adsorption selectivity toward sulfur compounds, which might because the ZnO nanoparticles were enwrapped in the sol–gel network, and the strong coordination action between Zn ion and S ion was therefore blocked. The incorporation of graphene into ZnO based sol–gel network greatly enlarged the BET surface area from 1.2 m 2 /g to 169.4 m 2 /g and further increased the adsorption sites. Combining the superior properties of extraordinary surface area of graphene and the strong coordination action of ZnO to sulfur compounds, the ZnO/graphene SPME fiber showed much higher adsorption affinity to 1-octanethiol (enrichment factor, EF, 1087) than other aliphatic compounds without sulfur-containing groups (EFs < 200). Also, it showed higher extraction selectivity and sensitivity toward sulfur compounds than commercial polydimethylsiloxane (PDMS) and polydimethylsiloxane/divinylbenzene (PDMS/DVB) SPME fibers. Several most abundant sulfur volatiles in Chinese chive and garlic sprout were analyzed using the ZnO/graphene SPME fiber in combination with gas chromatography–mass spectrometry (GC–MS). Their limits of detection were 0.1–0.7 μg/L. The relative standard deviation (RSD) using one fiber ranged from 3.6% to 9.1%. The fiber-to-fiber reproducibility for three parallel prepared fibers was 4.8–10.8%. The contents were in the range of 1.0–46.4 μg/g with recoveries of 80.1–91.6% for four main sulfides in Chinese chive and 17.1–122.6 μg/g with recoveries of 73.2–80.6% for three main sulfides in garlic sprout.
研究领域:
分析化学
·
食品科学
✓ 已验证
DOI
PubMed
高影响因子
International Journal of Electrochemical Science
·
2023
·
IF 1.5
Yong Lu,Huixia Feng,Haidong Xu
A green phytic acid film was prepared on the steel surface before the natural garlic extract was used for the post-treatment of the conversion coating. Then scanning electron microscopy (SEM) equipped with X-ray energy dispersive spectrum (EDS) were adopted for micro-morphology and elemental composition determination of different samples. Atomic force microscopy (AFM) and contact angle measurement were used to assess the adhesion properties of the prepared coating. At last, the electrochemical characteristic of the coating on the Q235 steel was examined using electrochemical impedance spectroscopy (EIS) and polarization curves in a 3.5 wt. % NaCl. SEM and AFM studies have shown that a homogenous, flake-like coating with lower crack was deposited on the steel surface. Particularly, EIS studies have shown that the anti-corrosion performance of the coating that treated with the garlic extract was markedly improved. Simultaneously, the adhesion property with the subsequent coating adhesion was also increased.
研究领域:
材料科学
·
表面工程
·
电化学
·
绿色化学
✓ 已验证
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2015
·
IF 2.912
Wen-Qing Li,Hua Zhou,Mei-Yun Zhou,Xing-Peng Hu,Shi-Yi Ou,Ri-An Yan,Xiao-Jian Liao,Xue-Song Huang,Liang Fu
Garlic (Allium sativum L.), which is a widely distributed plant, is globally used as both spice and food. This study identified five novel phenolic compounds, namely, 8-(3-methyl-(E)-1-butenyl)diosmetin, 8-(3-methyl-(E)-1-butenyl)chrysin, 6-(3-methyl-(E)-1-butenyl)chrysin, and Alliumones A and B, along with nine known compounds 6–14 from the ethanol extract of garlic. The structures of these five novel phenolic compounds were established via extensive 1D- and 2D-nuclear magnetic resonance spectroscopy experiments. The effects of the phenolic compounds isolated from garlic on the enzymatical or nonenzymatical formation of sulfur-containing compounds produced during garlic processing were examined. Compound 12 significantly reduced the thermal decomposition of alliin, whereas compound 4 exhibited the highest percentage of alliinase inhibition activity (36.6%).
研究领域:
植物化学
·
食品科学
·
天然产物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Frontiers in Nutrition
·
2021
·
IF 6.576
Lu Xiaoming,Li Ningyang,Zhao Renjie,Zhao Meng,Cui Xuanxuan,Xu Yukun,Qiao Xuguang
Fructans and oligofructose are usually used as prebiotics without any limitation in functional food or food ingredients. The degree of polymerization (DP) of polysaccharides affects the utilization of probiotics. Garlic is rich in fructans. The objective of this study was to extract and purify polysaccharides from garlic, analyze its composition, hydrolyze them using HCl, and then evaluate the prebiotic potential of the garlic neutral polysaccharides (GPs) before and after hydrolysis. GPs were 6.57 × 103 Da with a composition of fructose and glucose at a ratio of 4:1. After acid hydrolysis, low molecular weight fraction in garlic oligofructose (GOs) may be eliminated through ultrafiltration. The content of oligosaccharides with an average DP < 10 increased from 15 to 75%. GPs and GOS had a stronger resistance to acid conditions in human stomach than fructooligosaccharide, and GOs showed better prebiotic properties on the growth of lactobacilli than GPs. This study evaluates the prebiotic potential of the garlic frutctans and oligosaccharides mixtures obtained by acid hydrolysis, which may be used as an ingredient in functional food and nutraceutical products.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
2020
·Vol. 58
·期 3
·1061-1071
·
IF 1.946
Zhang Bin,Zheng Zhenjia,Liu Nan,Liu Pengli,Qiu Zhichang,Qiao Xuguang
The aim of this study was to investigate the effects of the sequence of different thermal and mechanical treatments on the physicochemical parameters and microstructure of garlic paste, in order to improve the quality of the product. The total organosulfur compounds (OSCs) decreased steadily in blended-heated garlic, whereas OSCs decreased sharply after 2 min at 75 °C or 5 min at 85 and 95 °C in heated-blended garlic. After blanching for 5 min, allicin could maintain over 4.0 mg/g only at 75 °C; and OSCs of heated-blended garlic paste were found to drop by 29.56%, 90.63% and 94.79% at 75, 85 and 95 °C, respectively. In blended-heated garlic, the color values of L * (lightness) and a * (redness) decreased ( P < 0.05), while the b * (yellowness) and C * (chroma) increased ( P < 0.05), obtaining green discoloration garlic paste. The total color differences of blended-heated samples were greater than 12.08, which were 2–6 folds higher compared with heated-blended garlic. Total phenolic content and antioxidant activity decreased ( P < 0.05) in all thermal treatments, thermal treatment of heated-blended garlic less than 5 min maintained over 30% of antiradical activity. The sequence of unit operations determined the pattern of garlic microstructure disruption, resulting in various enzymic and non-enzymic reactions. Our results indicated that use of heat treatment prior to blend processing is an effective and feasible method to inhibit garlic discoloration and retain high content of bioactive OSCs. It is recommended that garlic paste be prepared using heated-blended processing, with thermal processing limited to 75 °C for less than 5 min.
研究领域:
食品科学
·
植物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）