LWT - Food Science and Technology 51 (2013) 309e313

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LWT - Food Science and Technology

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Thermal processing effects on the chemical constituent and antioxidant activity

of s-alk(en)ylcysteine s-oxides (alliin) extract
Min Zhang*, Na Lei 1, Tizheng Zhu 1, Zesheng Zhang 1
Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China

a r t i c l e i n f o

a b s t r a c t

Article history:
Received 14 December 2011
Received in revised form
19 August 2012
Accepted 25 September 2012

To explore the effects of thermal processing on antioxidant activity and the chemical composition of
s-alk(en)ylcysteine s-oxides (alliin) extract from garlic, the alliin extract was thermally processed and the
chemical constituents were analyzed by HPLC and LCeMS, and antioxidant capacities were investigated
by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) assay, hydroxyl free radical assay and ferric reducing/antioxidant power (FRAP) assay. The results showed that thermal treatments resulted in signicant changes in
the composition and antioxidant activities of alliin extract (p < 0.05). The contents of alliin were reduced
from 85.7% to 60.8% and new chemicals including s-allylmercaptocysteine (SAMC), s-allylcysteine (SAC)
and arginine were found after thermal treatment at 121
C for 40 min. The IC50 value of alliin extract on
DPPH assay was decreased from 46.6 mg/mL (untreated) to 7.3 mg/mL (treated). The antioxidant capacity
on FRAP assay was increased from 1.45 mmol/L of FeSO4 equivalent (untreated) to 4.36 mmol/L of FeSO4
equivalent (treated) when alliin extracts was at the concentration of 16 mg/mL. These results suggest that
thermal treatment is suitable to the antioxidant capacities of alliin extracts and SAC and SAMC might play
important roles. These results could be useful for the processing of garlic related products in the food
industry.
2012 Elsevier Ltd. All rights reserved.

Keywords:
Alliin extract
Thermal processing
Chemical constituents
LCeMS
Antioxidant activity

1. Introduction
Garlic (Allium sativum L.), a perennial plant of Liliaceae family,
has been used as foods, spices and herbal remedies in many countries for hundreds of years. Today, garlic is a leading herbal remedy
among alternative medical practitioners. A wide range of therapeutic effects of garlic such as hypolipidaemic, antiatherosclerotic,
anti-diabetic, antimicrobial, anticarcinogen and immunomodulation activities have been reported (Agarwal, Iqbal, & Athar, 2007;
Durak et al., 2004; Liu, Hse, Lii, Chen, & Sheen, 2005; Makris,
Thornton, Xu, & Hennessy, 2005; Saravanan & Prakash, 2004).
Garlic is also used for food safety because of its antioxidant and
antimicrobial activity (Ponce, Roura, del Valle, & Moreira, 2008;
Sallam, Ishioroshi, & Samejima, 2004; Yin & Cheng, 2003).
Sulfur-containing compounds are responsible for the characteristic smell and health activities of garlic. These substances are formed
by the action of alliinase (EC 4.4.1.4) on cysteine derivatives including
()-S-methyl-L-cysteine sulfoxide (methiin), ()-S-(2-propenyl)-Lcysteine sulfoxide (alliin), ()-S-(1-propenyl)-L-cysteine sulfoxide

* Corresponding author. Tel./fax: 86 22 60601445.

E-mail address: zhangchen9981@yahoo.com.cn (M. Zhang).
1
Tel./fax: 86 22 60601445.
0023-6438/$ e see front matter 2012 Elsevier Ltd. All rights reserved.
http://dx.doi.org/10.1016/j.lwt.2012.09.024

(isoalliin), and ()-S-propyl-L-cysteine sulfoxide (propiin) when

plant material is disrupted (Koch & Lawson, 1996; Sendl, 1995).
Many pathological processes including cancer, ischemia,
inammatory diseases, diabetes, and atherosclerosis are mediated
by reactive oxygen species (ROS) and free radicals. Although garlic
is benecial to humans health because of its antioxidant activities,
the degree of antioxidative efcacy of various garlic preparations
differs according to variations in chemical compositions and processing procedures. Some studies have focused on the effects of
thermal treatment on the antioxidant activities of garlic. Some
reports suggest that thermal treatment does not affect the OH
scavenging capacity, lipid peroxidation inhibition capacity and
Cu2-induced lipoprotein oxidation inhibition capacity (PedrazaChaverr et al., 2004; Pedraza-Chaverr, Medina-Campos, vilaLombardo, Ziga-Bustos, & Orozco-Ibarra, 2006; Prasad, Laxdal,
Yu, & Raney, 1996; Shobana & Naidu, 2000), but others showed
that heat treatment could reduce garlics antioxidant capacities to
inhibit lipid peroxidation, scavenging effects on O
2 , and H2O2
(Pedraza-Chaverr et al., 2006; Yin & Cheng, 1998). All these
experiments mentioned above were conducted on garlic or crude
garlic extracts. It was difcult to illustrate the changes of constituents because of the complexity of the components of garlic.
Various preparation techniques have been applied to isolate garlics
constituents that mainly consist of organosulfur compounds. Raw garlic

310

M. Zhang et al. / LWT - Food Science and Technology 51 (2013) 309e313

homogenate is the major preparation of garlic that is consumed. Allicin

(allyl 2-propenethiosulphinate or diallyl thiosulphinate) is the major
thiosulphinate compound found in garlic homogenate and it is
considered as the principal bioactive compound in garlic aqueous
extract. However, the usage is limited by its unpleasant smell. Therefore
many studies focused on alliin, which is the precursor of allicin without
the smell of garlic. The process of crushing or cutting of garlic cloves
induces the release of the enzyme alliinase, which quickly in seconds
catalyzes alliin into allicin (Amagase, 2006). The water extract of heattreated garlic contains mainly alliin as alliinase is inactivated by heating.
Alliin has been proved to have multiple bioactivities including antimicrobial, antioxidant and hypolipidaemic activities (Chung, 2006; EgenSchwind, Eckard, & Kemper, 1992; Fanelli, Castro, de-Toranzo, & Castro,
1998; Guo, Mller, Pentz, Kress, & Siegers, 1990; Lachmann, Lorenz,
Radeck, & Steiper, 1994). Garlic or alliin is usually thermally processed
by the manufacturer or consumer for the safety of products. Some
studies have focused on the effects of the processing procedure on the
bioactivities of garlic (Gorinstein et al., 2006; Moreno, Corzo-Martnez,
del Castillo, & Villamiel, 2006; Pedraza-Chaverr, Medina-Campos, &
Segoviano-Murillo, 2007). But the effects of thermal processing on the
constituents and bioactivities of alliin extract are unknown till now.
The purpose of this paper was to study the effects of thermal processing on the chemical constituent and antioxidant activity of s-alk(en)
ylcysteine s-oxides (alliin) extract. The changes of constituents after the
thermal processing were determined by HPLC and LCeMS. The
differences of antioxidant activities between untreated and thermal
treated alliin extracts were compared. The relationship of antioxidant
activities and constituents of alliin extracts was also discussed.
2. Materials and methods
2.1. Materials
Alliin, asparagines, arginine, S-allylcysteine (SAC), S-allylmercaptocysteine (SAMC) standard, 2,2-Diphenyl-1-picrylhydrazyl (DPPH)
and 1,3,5-tri(2-pyridyl)-2,4,6-triazine (TPTZ) were purchased from
Sigma Chemical Co. (St. Louis, MO, U.S.A.). All other chemicals and
reagents were purchased locally and were of analytical grade.
2.2. Sample preparation
Alliin extract was extracted and puried from garlic in our
laboratory. Briey, garlic was peeled and heated at 100
C for 20 min
to kill the enzyme. Then garlic was crushed and the juice was
collected by ultraltration (Mw 2000). The ultraltrated extract
was separated on cation exchange resin 732 column chromatography (F2.5  50 cm). The main alliin fraction was recrystallized
several times and the puried alliin extracts was obtained. The
chemical structures were conrmed by UV, IR, ESI-MS, 1H NMR data.
Five grams of alliin extract was dissolved in 40 mL of distilled
water in four tubes and thermally treated with water bath or
autoclave (YXQ-SG46-280SA, Shanghaiboxun Co., China). Alliin
solution (125 mg/mL) was subjected to three different treatments
including thermal processing at 100
C for 20 min, 100
C for 40 min
and 121
C for 40 min, respectively. The untreated alliin extract was
the solution (125 mg/mL) without any thermal treatment. The
experiments were conducted in three replicates.
2.3. HPLC analysis
The contents of alliin in the thermally processed and unprocessed
samples were determined by HPLC (Chen, Zhang, & Liu, 2009). The
contents of S-allylcysteine (SAC), S-allylmercaptocysteine (SAMC),
asparagines and arginine were determined according to Bae, Cho,
Won, Lee, and Park (2012) and Lanzotti (2006). A model 1090

HPLC (Agilent Technologies, Inc., Palo Alto, CA, U.S.A.) and a YMAPack ODS-A C18 (25 cm  4.6 mm) column (Shimadzu, Japan)
were used to conduct the determination. Mobile phase was methanol/water (1/4, v/v) solution. The UV detection wavelength was
214 nm and the whole operation was under room temperature. The
ow rate was 0.7 mL/min.
2.4. LCeMS analysis
The HPLCeMS analysis was conducted on a liquid
chromatographyemass spectrometer (Surveyor-LCQ Advantage
Max 10, Finnigan MAT Ltd., U.S.A.) using a ODS C18 column
(100 mm  2.1 mm, 5 mm, Thermo Electron Corporation, U.S.A.). The
column oven was set to a xed temperature (30
C). The mobile
phase was water/methanol (85/15, v/v) solution. The ow rate was
0.2 mL/min. The ESI was operated in positive mode. Nebulizer gas
(N2) and dry gas (N2) ow was 30 psi and 5 L/min, respectively. The
curve dissolution line (CDL) temperature was 275
C. The probe
voltage and CDL voltage were xed at 4.5 kV and 10 V, respectively.
Mass spectra were recorded in the range of m/z 50e400.
2.5. DPPH radical scavenging capacity
The DPPH radical-scavenging capacity of the thermally treated
or untreated alliin extracts was evaluated according to the method
reported by Fu, Chen, Dong, Zhang, and Zhang (2010) with slight
modication. Briey, DPPH was dissolved in ethanol at a nal
concentration of 1.2  104 M. Then 2.9 mL of DPPH solutions were
added to 0.1 mL of sample solutions of different concentration. The
mixed solution was allowed to stand for 30 min in the dark at 37
C
for the reaction. UV absorbance was recorded on a spectrometer
(model UVmini-1240, Shimadzu Co.) at 517 nm (Ai). The absorbance
of the mixture, in which the sample and DPPH methanol solution
were replaced by distilled water and ethanol respectively, were Ao
and Aj, respectively. The DPPH scavenging activity was calculated.
2.6. Hydroxyl free radical scavenging capacity
Fenton assay was used to assay the scavenging effects of alliin
extracts on hydroxyl radical radicals (Wang, Xin, & Hu, 2002). In
brief, 1 mL of phosphate buffer solution (10 mmol/L, pH 7.4), 1 mL of
safranine T solution (40 mg/mL), 1 mL of hydrogen peroxide (3%),
1 mL of EDTAeNa2-Fe (II) (0.15 mol/L) and 0.2 mL of samples were
mixed in order. The mixture was kept at 37
C for 30 min. Then
sample tubes were centrifuged for 10 min at 3000  g. The absorbance (Asample) was measured at 520 nm using a spectrophotometer.
The absorbance value of the tube without samples was Ablank, and
the absorbance value of the tube without EDTAeNa2-Fe (II) solution
was Acontrol. The percent of antioxidant activity was calculated.
2.7. Ferric reducing/antioxidant power (FRAP) of alliin extracts
The FRAP assay was conducted according to the procedure
described by Benzie and Strain (1996). The FRAP solution was
warmed to 37
C in a water bath. Then 0.3 mL of sample solution
was mixed with FRAP solution. Ten minutes later, the absorbance of
the mixture at 593 nm was determined. A standard curve was
obtained using the FeSO4 solution within the concentration from
0.1 mmol/L to 1.0 mmol/L instead of sample solution. Then the FRAP
values of alliin extracts were calculated.
2.8. Statistical analysis
The results are presented as means  standard error (SD).
Differences in mean values between groups were analyzed by

M. Zhang et al. / LWT - Food Science and Technology 51 (2013) 309e313

311

Table 1
Composition of alliin extracts analyzed by HPLC and LCeMS and antioxidant activities on DPPH and OH radicals.A
UntreatedB
Composition (%)

Antioxidant activities (IC50, mg of extract/mL)

Alliin
Asparagine
Arginine
S-allylcysteine (SAC)
S-allylmercaptocysteine (SAMC)
DPPH
OH

85.7
1.2
nd
nd
nd
46.6
6.6

 2.4
 0.2a

 3.0a
 0.5a

100
C, 20 minB
80.4
1.1
nd
2.8
1.5
15.4
4.1

 2.1
 0.1a





0.2a
0.1a
1.2c
0.4b

100
C, 40 minB
70.7
1.5
0.9
2.7
1.8
12.2
5.6









121
C, 40 minB

3.0
0.2a
0.1a
0.3a
0.2a
0.9c
0.5a

60.8
1.1
1.3
1.0
2.4
7.3
5.8









2.7c
0.2a
0.1a
0.1b
0.2b
0.4c
0.5a

Values are means  SD of 3 parallel measurements; Means with the same letter in the same line are not signicantly different (P > 0.05); nd: not detected.
Untreated: the alliin extract without any thermal treatment; 100
C, 20 min: alliin solution (125 mg/mL) was subjected to thermal processing at 100
C for 20 min; 100
C,
40 min: alliin solution (125 mg/mL) was subjected to thermal processing at 100
C for 40 min; 121
C, 40 min: alliin solution (125 mg/mL) was subjected to thermal processing
at 121
C for 40 min.
B

a one-way analysis of variance (ANOVA) and Students t-test using

SPSS statistical software (version 16.0 for Windows, SPSS Inc.,
Chicago, IL, U.S.A.), the statistical signicance of mean differences
was based on a p value of <0.05.
3. Results and discussion
3.1. HPLC and LCeMS analysis
The HPLC and LCeMS analysis results are shown in Table 1. The main
constituents in thermally treated and untreated alliin extracts were
identied according to Wang, Song, Hang, Zhang, and Chen (2009). The
peaks with m/z values of 178, 200, 355, 377 and 399 were identied as
alliin, sodium alliin, dimer of alliin, sodium dimer of alliin and disodium
dimer of alliin, respectively according to the reference. Peaks with m/z
values of 133, 162, 175, 193 and 291 were identied as asparagine,
arginine, S-allylcysteine (SAC), S-allylmercaptocysteine (SAMC) and gglutamyl-S-alk(en)ylcysteine, respectively.
The constituents in alliin extract were identied as sodium
alliin, alliin, sodium dimer of alliin, dimer of alliin, disodium dimer
of alliin g-glutamyl-S-alk(en)ylcysteine, asparagine and ten
unknown compounds with the m/z value (relative intensity) of
200.26 (100), 178.26 (70.8), 377.27 (44.7), 355.3 (43.6), 399.27
(13.4), 291.17 (17.1), 133.06 (6.8), 149.12 (11.7), 132.36 (9.2), 96.65
(8.2), 295.07 (8.0), 278.93 (7.3), 393.28 (6.8), 183.01 (6.7), 112.12
(6.6), 308.18 (5.6) and 158.08 (5.4), respectively. The contents of
alliin, asparagine in untreated alliin extract were 85.7% and 1.2%,
respectively. There was no arginine, SAC and SAMC detected. After
the alliin extracts were thermally processed at 100
C for 20 min,
asparagine and six unknown compounds with the m/z value of
149.12, 295.07, 393.28, 112.12, 308.18 and 158.08 had disappeared
while two extra compounds SAMC and SAC were detected by LCe
MS. The alliin content was decreased to 84.0% and the contents of
SAMC and SAC were 2.8% and 1.5%, respectively. When alliin extract
was thermally processed at 100
C for 40 min and at 121
C for
40 min, the contents of alliin were signicantly decreased to 70.7%
and 60.8% (p < 0.01), respectively. Three extra compounds (SAC,
SAMC and arginine) were found. The compounds asparagine and
four unknown compounds (m/z value: 158.08, 149.12, 393.28 and
308.18, respectively) that existed in the untreated alliin extract had
disappeared after the thermal processing. The results suggest that
the thermal treatment could result in the obvious changes of the
composition of the constituents of alliin extracts.
The major sulfur-containing compounds in intact garlic are gglutamyl-S-alk(en)ylcysteine and S-allylcysteine sulfoxides (alliin).
Although SAC does not exist in raw garlic, g-glutamyl-S-alk(en)
ylcysteine could be converted into SAC through an enzymatic
transformation with g-glutamyltranspeptidase when garlic is
extracted with an aqueous solution (Matsuura, 1997). In the aged
garlic extract, which is the extract from sliced garlic by 20% ethanol
solution (v/v) for more than 10 months at room temperature, SAC

and SAMC were detected (Ahmad, Pischetsrieder, & Ahmed, 2007).

In this study, it was indicated that g-glutamyl-S-alk(en)ylcysteine
could be decomposed to SAC and SAMC at high temperature
without the existence of g-glutamyltranspeptidase.
Alliin is the primary odorless sulfur-containing amino acid,
which was a precursor of allicin, methiin, (1)-S-(trans-1-propenyl)L-cysteine sulfoxide, and cycloalliin (Fujiwara, Yishimura, Tsuno, &
Murarami, 1958; Stoll & Seebeck, 1948). These sulfoxides, except
cycloalliin, are converted into thiosulnates (such as allicin)
through enzyme reactions when raw garlic is cut or crushed. In this
study, it was suggested that cycloalliin was not stable in solution at
high temperature (100
C or 121
C). Thermal processing of alliin
extract resulted in the decrease of content of alliin. The decrease of
alliin content might be due to the decomposition of alliin during
the thermal processing. Furthermore alliin content might provide
chemical groups for synthesizing SAC, SAMC and arginine, or
generate one or several unknown compounds with the m/z value of
132.36, 96.65, 295.07, 278.93, 183.01 and 112.12 (Fig. 1), because
there was no other compound detected during the thermal treatment procedure, except for SAC, SAMC and arginine.
3.2. Antioxidant capacities
3.2.1. Antioxidant capacity of alliin extract on DPPH radicals
There were dose dependence effects of alliin extracts on DPPH
radicals. The DPPH scavenging rates were increased from 1.9% to
8.5% when the concentration of untreated alliin extract was
increased from 1 to 16 mg/mL (Fig. 2), When the concentration of
alliin extracts were 16 mg/mL, the scavenging rates were the
highest, which were 54.5% for the samples processed at 100
C for
20 min, 59.9% for the samples processed at 100
C for 40 min and
80.4% for the samples processed at 121
C for 40 min, respectively.
The IC50 (mg/mL) of all alliin extracts on DPPH assay were 46.6
(untreated sample), 15.4 (sample was processed at 100
C for
20 min), 12.2 (sample was processed at 100
C for 40 min) and 7.3
(sample was processed at 121
C for 40 min), respectively (Table 1).
Thermal treatment affected the DPPH scavenging activities of alliin
thermal
treatment
thermal
treatment
thermal
treatment

Fig. 1. A schematic reaction scheme of the detected compounds in alliin extract.

M. Zhang et al. / LWT - Food Science and Technology 51 (2013) 309e313

120

100

80

Vc
untreated

60

100C, 20min
100C, 40min

40

121C, 40min
20

FRAP value (mmol/L)

Scavenging rate on DPPH radicals (%)

312

5
Vc
4

untreated

100C, 20min
100C, 40min

121C, 40min

1
0
0

12

16

Concentration of alliin extracts (mg/mL)

12

16

Concentraton of alliin extract (mg/mL)

Fig. 2. Effects of thermal treatment on DPPH scavenging activity of alliin extract. Vc:
Ascorbic acid, used as the positive control; Untreated: the alliin extract without any
thermal treatment; 100
C, 20 min: alliin solution (125 mg/mL) was subjected to
thermal processing at 100
C for 20 min; 100
C, 40 min: alliin solution (125 mg/mL)
was subjected to thermal processing at 100
C for 40 min; 121
C, 40 min: alliin
solution (125 mg/mL) was subjected to thermal processing at 121
C for 40 min.

extracts (p < 0.01). Among the three processing conditions, the

thermal processing condition for samples processed at 121
C for
40 min signicantly improved the antioxidant activities of alliin
extract on DPPH radicals (p < 0.01).
3.2.2. Antioxidant capacity of alliin extracts on hydroxyl radicals
The effects of thermal treatment on OH radicals scavenging
activity of alliin extract was not signicant except when the alliin
extracts were processed at 100
C for 20 min (Fig. 3). The hydroxyl
radical scavenging rates of all samples were increased with the
increase of their concentration, and reached to the highest value of
80.1% (untreated sample), 79.2% (sample was processed at 100
C
for 20 min), 82.7% (sample was processed at 100
C for 40 min) and
83.6% (sample was processed at 121
C for 40 min), respectively,
which were even higher than that of positive control, ascorbic acid
(41.6%) at the same concentration. All the detected thermal treatment conditions could improve the antioxidant activities of alliin
extracts. When alliin extracts were processed at 100
C for 20 min,
it showed the highest hydroxyl radical scavenging activities with
IC50 of 4.1 mg/mL.
3.2.3. Antioxidant capacity of alliin extract in FRAP assay
The total antioxidant activities of alliin extract and the thermal
treatment products determined by FRAP assay were expressed as

Scavenging rate on hydroxyl radicals(%)

100
90
80
70
Vc

60

untreated

50

100C, 20min
40

100C, 40min

30

121C, 40min

20

Fig. 4. Effects of thermal treatment on ferric reducing/antioxidant power (FRAP) of

alliin extract. Vc: Ascorbic acid, used as the positive control; Untreated: the alliin
extract without any thermal treatment; 100
C, 20 min: alliin solution (125 mg/mL)
was subjected to thermal processing at 100
C for 20 min; 100
C, 40 min: alliin
solution (125 mg/mL) was subjected to thermal processing at 100
C for 40 min;
121
C, 40 min: alliin solution (125 mg/mL) was subjected to thermal processing at
121
C for 40 min.

FRAP value (Fig. 4). The FRAP values of thermally treated and
untreated alliin extracts were increased with the increase of
concentration within the concentration from 2 mg/mL to 16 mg/
mL. The highest levels of FRAP for the four samples were found at
the concentration of 16 mg/mL with the value of 1.45 mmol/L
(untreated sample), 2.06 mmol/L (sample was processed at 100
C
for 20 min), 2.65 mmol/L (sample was processed at 100
C for
40 min) and 4.36 mmol/L (sample was processed at 121
C for
40 min), respectively. These results indicated that thermal processing could be suitable to enhance the total antioxidant activity of
alliin extract.
3.3. Relationship between constituents and antioxidant activities of
alliin extracts
In this study, the alliin extract with the purity of 85.7% was
applied to conduct the studies. The results showed that thermal
treatment was increased the DPPH and OH scavenging ability and
total antioxidant activity (FRAP) of alliin extracts. The contents of
alliin of thermally processed samples decreased, and compounds
including SAC, SAMC and arginine were found. There is a good
relationship between the content of SAMC and DPPH radical scavenging activities (R2 0.965). The coefcient (R2) between the
content of SAC and hydroxyl radical scavenging activities was 0.678.
In Ides studies, it was showed that SAC had preventative effects
against Cu2-initiated oxidation of LDL (Lau, Lam, & Wang-Cheng,
1987), membrane damage, loss of cell viability, and lipid peroxidation in bovine pulmonary artery endothelial cells exposed to
oxidized LDL (Ide, Nelson, & Lau, 1997). Ides studies showed that
SAC and SAMC showed radical scavenging activity in both chemiluminescence and DPPH assays (Imai et al., 1994). These results
indicated that SAC and SAMC play important roles in the antioxidant activity of garlic. Our results are consistent with these
conclusions and suggest that thermal treatment procedure might
be a potential efcient way to obtain antioxidants from garlic.

10

4. Conclusion

0
0

12

16

Concentration of alliin extracts (mg/mL)

Fig. 3. Effects of thermal treatment on hydroxyl radical scavenging activity of alliin

extract. Vc: Ascorbic acid, used as the positive control; Untreated: the alliin extract
without any thermal treatment; 100
C, 20 min: alliin solution (125 mg/mL) was
subjected to thermal processing at 100
C for 20 min; 100
C, 40 min: alliin solution
(125 mg/mL) was subjected to thermal processing at 100
C for 40 min; 121
C, 40 min:
alliin solution (125 mg/mL) was subjected to thermal processing at 121
C for 40 min.

Thermal processing had signicant effects on the composition

and antioxidant activities on alliin extracts in this study. Alliin was
not stable in solution at high temperature (100
C or 121
C). Some
derivatives, including SAC, SAMC and arginine, or several unknown
compounds, were found and the content of alliin was reduced.
Thermal processing was for increased alliins antioxidant capacities
especially on DPPH scavenging activities and FARP assays. SAMC,

M. Zhang et al. / LWT - Food Science and Technology 51 (2013) 309e313

SAC and arginine might play important roles in the increase of the
antioxidant capacities. This nding could be useful to the processing of garlic related products in food industry.
Acknowledgments
The research was supported by Project of the Ministry of
Science and Technology of the Peoples Republic of China
(No. 2012BAD33B08) and the National Natural Science Foundation of
China (Grant No. 30972042 and Grant No. 31171781).
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