ORBi: DETHIER Bérénice - Optimization of the formation of vinyldithiins, a therapeutic compound from garlic

Reference : Optimization of the formation of vinyldithiins, a therapeutic compound from garlic


	Document type :	Scientific congresses and symposiums : Paper published in a book
	Discipline(s) :	Life sciences : Food science Physical, chemical, mathematical & earth Sciences : Chemistry
	To cite this reference:	http://hdl.handle.net/2268/134119

Title :	Optimization of the formation of vinyldithiins, a therapeutic compound from garlic
Language :	English
Author, co-author :	DETHIER, Bérénice [Université de Liège - ULg > Chimie et bio-industries > Chimie générale et organique >]
	Hanon, Emilien []
	Fauconnier, Marie-Laure [Université de Liège - ULg > Chimie et bio-industries > Chimie générale et organique >]
Publication date :	14-Nov-2012
Main document title :	Chemical reactions in food: book of abstracts
Editor :	Pulkrabova, Jana
	Tomaniova, Monika
	Godulova, Vanda
	Cejpek, Karel
	Hajslova, Jana
Publisher :	ITC Prague Press
On invitation :	No
Audience :	International
ISBN :	978-80-7080-836-8
Event name :	Chemical Reactions in Foods VII (CRF 2012)
Event date :	14 - 16 novembre 2012
Event place (city) :	Prague
Event country :	République Tchèque
Keywords :	[en] garlic ; vinyldithiin ; neutraceutical ; oil extraction
Abstract :	[en] 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.
Permalink :	http://hdl.handle.net/2268/134119

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