Reference : Optimization of the formation of vinyldithiins, a therapeutic compound from garlic
Scientific congresses and symposiums : Paper published in a book
Life sciences : Food science
Physical, chemical, mathematical & earth Sciences : Chemistry
http://hdl.handle.net/2268/134119
Optimization of the formation of vinyldithiins, a therapeutic compound from garlic
English
DETHIER, Bérénice mailto [Université de Liège - ULg > Chimie et bio-industries > Chimie générale et organique >]
Hanon, Emilien []
Fauconnier, Marie-Laure mailto [Université de Liège - ULg > Chimie et bio-industries > Chimie générale et organique >]
14-Nov-2012
Chemical reactions in food: book of abstracts
Pulkrabova, Jana
Tomaniova, Monika
Godulova, Vanda
Cejpek, Karel
Hajslova, Jana
ITC Prague Press
Yes
No
International
978-80-7080-836-8
Chemical Reactions in Foods VII (CRF 2012)
14 - 16 novembre 2012
Prague
République Tchèque
[en] garlic ; vinyldithiin ; neutraceutical ; oil extraction
[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.
http://hdl.handle.net/2268/134119

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