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See detailOptimization of the formation of vinyldithiins, therapeutic compounds from garlic
DETHIER, Bérénice ULg; Hanon, Emilien; Maayoufi, Said et al

in European Food Research & Technology (2013), 237(1), 83-88

Allyl sulfides, ajoenes and vinyldithiins are the three main groups of volatile organosulfur compounds that are formed when garlic is crushed. The manner garlic is processed (nature of the extraction ... [more ▼]

Allyl sulfides, ajoenes and vinyldithiins are the three main groups of volatile organosulfur compounds that are formed when garlic is crushed. The manner garlic is processed (nature of the extraction medium, temperature…) has a major influence on their relative proportion and the amounts produced. It has been proven recently that the vinyldithiins are at the origin of garlic’s capacity to prevent adipocytes development. Their incorporation in garlic-based nutraceuticals is thus particularly interesting. In this context, this work aims to optimize the production of vinyldithiins from garlic. After having determined the best garlic origin (Spanish) and the best oil for the extraction (olive or sunflower oil), the extraction conditions were optimized (1/2 (w/w garlic oil), 37 °C, 6 h) and 133 mg of vinyldithiins was obtained from 100 g of fresh garlic. Carrying out the extraction under microwave irradiation allowed increasing the yield 3.6-fold (yield 486 mg of vinyldithiins from 100 g of fresh garlic). This study may also contribute to the development of new garlic derived high value products by enhancing the comprehension of their formation. [less ▲]

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See detailAnalysis of the diastereoisomers of alliin by HPLC
DETHIER, Bérénice ULg; Laloux, Morgan ULg; Hanon, Emilien et al

in Talanta (2012), 101

Garlic has been known for its therapeutic effects for centuries and is used worldwide as a functional food. The concentration of the active molecules could be enhanced by a better knowledge of their ... [more ▼]

Garlic has been known for its therapeutic effects for centuries and is used worldwide as a functional food. The concentration of the active molecules could be enhanced by a better knowledge of their biosynthesis. The precursor of these compounds, alliin (a sulfur amino-acid) has been obtained by chemical synthesis. However, this synthesis route also leads to a diastereoisomer as co-product. This work describes the development of an analytical method which allows the separation and quantification of the two diastereoisomers in order to determine in which proportion the natural form can be produced. The HPLC method which was optimized and validated by accuracy profile exploits an original stationary phase consisting of porous graphitic carbon (PGC). Furthermore, the developped method was used to separate the diastereoisomers of methiin, another garlic cysteine sulfoxide, and to analyse and aqueous extract of garlic. The ability to quantify the amount of natural alliin is valuable for further work on garlic molecules and their application for health protection. [less ▲]

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See detailOptimization of the formation of vinyldithiins, a therapeutic compound from garlic
DETHIER, Bérénice ULg; Hanon, Emilien; Fauconnier, Marie-Laure ULg

in Pulkrabova, Jana; Tomaniova, Monika; Godulova, Vanda (Eds.) et al Chemical reactions in food: book of abstracts (2012, November 14)

Garlic has been used worldwide for centuries for its taste, but also for its health benefits. The therapeutic compounds are mostly organosulfurs, and can be formed when an enzyme, alliinase, gets in ... [more ▼]

Garlic has been used worldwide for centuries for its taste, but also for its health benefits. The therapeutic compounds are mostly organosulfurs, and can be formed when an enzyme, alliinase, gets in contact with its substrate, alliin. Both are separated in an entire cell, and react when the plant is damaged. The product of the enzymatic reaction, allicin, turns quickly into different molecules with potential beneficial effects. The way garlic is processed has a major influence on the released products. Indeed, an aqueous or oily medium, as far as the temperature, can emphasize the formation of specific compounds. Vinyldithiins are one of the active molecules, and are part of the garlic’s organoleptic properties. Their effects against obesity have been recently proven. This study aims to describe the conditions of vinyldithiins formation, as well as its extraction, purification and analyse. Vinyldithiins are mostly produced when garlic is crushed in edible oil, at low temperature. Extraction conditions (garlic/oil ratio, oil and garlic source, temperature and extraction time) were optimized. Analysis of the results were performed by HPLC.Finally, a purification process was set up. These results allow better knowledges on vinyldithiins formation that can be applied in garlic-based nutraceuticals. They might also lead to new uses of garlic in the production of highly valuable compounds. [less ▲]

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See detailA new HPLC method to quantify alliin, the major sulfur compound in garlic
DETHIER, Bérénice ULg; Laloux, Morgan ULg; Hanon, Emilien et al

Poster (2012, February 10)

Garlic is recognized for centuries for its health benefits, mostly linked to its sulfur- components. Among the products extracted from the cloves, alliin retained our attention. Alliin was synthesized ... [more ▼]

Garlic is recognized for centuries for its health benefits, mostly linked to its sulfur- components. Among the products extracted from the cloves, alliin retained our attention. Alliin was synthesized. This process leads to two stereoisomers. Their HPLC separation was the aim of this work. The method described in the literature (amino column, detection at 210 nm) showed a resolution of 1,1 between the isomers. A second method was developed: the stationary phase was porous graphitic carbon and a water-ACN gradient was used for the elution. It provided a resolution of 3,2, was shorter and underwent the validation process. The method leads to satisfying results. The separation is excellent, and the validation criteria are fulfilled. This may be valuable for future research on garlic. [less ▲]

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