Thermochemical transformation of sulfur compounds in Japanese domestic Allium, Allium victorialis L.
September 19th, 2012
THERMOCHEMICAL TRANSFORMATION OF SULFUR COMPOUNDS IN JAPANESE DOMESTIC Allium, Allium victorialis L.
Nishimura H, Takahashi T, Wijaya CH, Satoh A, Ariga T
(Biofactors 13/2000)
Abstract
Sulfur compounds contributed to the health promotion in Allium species are produced via enzymic and thermal reactions. Potent antithrombotic agents which have been identified as allyl trisulfides, dithiins, and ajoene in garlic (A. sativum) and caucas (A. victorialis) are thermochemically transformed from allicin (allyl 2-propenethiosulfinate). The leaves and stems of Japanese domestic Allium plant, A. victorialis L. which is widely distributed in the northern part of Japan, under the name “Gyoja-ninniku” is a nutritious vegetable. The significant flavor compounds of caucas are methyl allyl disulfide (Chinese chive odor), diallyl disulfide (garlic-like odor), and dimethyl disulfide and methyl allyl trisulfide (pickles-like odor) among more than 85 peaks on the gas chromatogram. 2-Vinyl-4H-1,3-dithiin and 3,4-dihydro-3-vinyl-1,2-dithiin as platelet aggregation inhibitors were found eliminated in dichloromethane extract of caucas. The significant health promoting factors, allyl trisulfides and dithiins were relatively increased when caucas was cooked on a frying pan.
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