Characteristics of Thiosulfinates and Volatile Sulfur Compounds from Blanched Garlic Reacted with Alliinase

Alliinase 첨가에 의한 열처리 마늘로부터 생성된 함황 화합물의 특성

  • Published : 2007.12.01


In this study, attempts were made to develop a method for controlling the volatile sulfur compounds in garlic. Crude alliinase extracted from fresh garlic was applied to garlic pulp blanched far 5 min at $100^{\circ}C$, and the changes in the thiosulfinates and volatile compounds of the blanched garlic pulp reacted with the enzyme were investigated. Eight kinds of thiosulfinates from garlic were separated by HPLC, and identified by LC/MS/MS. When the alliinase was added to the blanched garlic pulp at 100, 200, 300, or 400 units, and reacted for 15 min, respectively, thiosulfinates were generated in the amounts of 37, 68, 77, and 80% of the fresh garlic content (control). Under the same conditions, we analyzed the volatile compounds, where 28 peaks were identified by GC/MSD. Of the 28 peaks, 23 were volatile sulfur compounds. The results of the analysis showed that all the volatile compounds were generated at amounts of 25, 36, 66, and 76% of the content of the control, respectively. These results indicate that the sulfur compound content of garlic can be regulated, depending upon the reaction conditions of allinase.


  1. Kwon SK. Organosulfur compounds from Allium sativum and physiological activities. J. Appl. Pharmacol. 11: 8-32 (2003)
  2. Tsao SM, Yin MC. In vitro activity of garlic oil and four diallyl sulphides against antibiotic-resistant Pseudomonas aeruginosa and Klebsiella pneumoniae. J. Antimicrob. Chemoth. 47: 665-670 (2001)
  3. Chi MS, Koh ET, Stewart TJ. Effects of garlic on lipid metabolism in rats fed cholesterol or lard. J. Nutr. 112: 241-248 (1982)
  4. Chung JG. Effects of garlic components diallyl sulfide and diallyl disulfide on arylamine N-acetyltransferase activity in human bladder tumor cells. Drug Chem. Toxicol. 22: 343-358 (1999)
  5. Chun HJ, Lee SW. Studies on antioxidative action of garlic components isolated from garlic (Allium sativum L.). Korean Home Econo. Assoc. 24: 43-51 (1986)
  6. Fanelli SL, Castro GD, de Toranzo EG, Castro JA. Mechanisms of the preventive properties of some garlic components in the carbon tetrachloride-promoted oxidative stress. Diallyl sulfide; diallyl disulfide; allyl mercaptan and allyl sulfide. Res. Commun. Mol. Path. 102: 163-174 (1998)
  7. Jeang DY, Jeang SU. Garlic Science. World Science, Seoul, Korea. pp. 93-103 (2005)
  8. Lawson LD, Wood SG, Hughes BG. HPLC analysis of allicin and other thiosulfinates in garlic clove homogenates. Planta Med. 57: 263-270 (1991)
  9. Stoll A, Seebeck E. Chemical investigation on alliin, the specific principle of garlic. Adv. Enzymol. 11: 377-400 (1951)
  10. Brodnitz MH, Pascale JV, Derslice LV. Flavor components of garlic extracts. J. Agr. Food Chem. 19: 273-275 (1971)
  11. Kamel A, Saleh M. Recent studies on the chemistry and biological activities of the organosulfur compounds of garlic (Allium sativum). Vol. 23, pp. 455-485. In: Studies in Natural Products Chemistry. Rahman A (ed). Elsevier, New York, NY, USA (2000)
  12. Pruthi JS, Singh LJ, Girdhari L. Thermal stability of alliinase and enzymatic regeneration of flavour in odourless garlic powder. Curr. Sci. India 28: 403-404 (1959)
  13. Mazelis M, Crews L. Purification of the alliin lyase of garlic, Allium sativum L. J. Biochem.-Tokyo 108: 725-730 (1968)
  14. Nock LP, Mazelis M. The C-S lyases of higher plants: Direct comparison of the physical properties of homogeneous alliin lyase of garlic (Allium sativum) and onion (Allium cepa). Plant Physiol. 85: 1079-1083 (1987)
  15. Friedemann TE, Hangen, GE. Pyruvic acid II. The determination of keto acids in blood and urine. J. Biol. Chem. 147: 415-442(1943)
  16. Schwimmer S, Weston WJ. Enzymatic development of pyruvic acid in onion as a measure of pungency. J. Agr. Food Chem. 9: 301-304 (1961)
  17. Freeman GG, Whenham RJ. The use synthetic(${\pm}$/)-S-1-propyl-Lcystein sulphoxide and of alliinase preparation in studies of flavor changes resulting from processing of onion (Allium cepa L.). J. Sci. Food Agr. 26: 1333-1346 (1975)
  18. Block E, Naganathan S, Putman D, Zhao SH. Allium chemistry: HPLC analysis of thiosulfinates from onion, garlic, wild garlic (Ramsons), leek, scallion, shallot, elephant (great-headed) garlic, chive, and Chinese chive. J. Agr. Food Chem. 40: 2418-2430 (1992)
  19. Shin DB. Effect of extraction and dehydration methods on flavor compounds of garlic powder. PhD thesis, Chung-Ang University, Seoul, Korea (1995)
  20. Yu TH, Wu CM, Liou YC. Volatile compounds from garlic. J. Food Sci. 54: 977-981 (1989)
  21. Bradford MM. A rapid and sensitive method for the quantification of microgram quantites of proteins utilizing the principle of protein-dye binding. Anal. Biochem. 72: 248-254 (1976)
  22. Shin DS. Effect of food components and porcessing condition on antimicrobial of garlic-alliinase reaction compounds. MS thesis, Chung-Ang University, Seoul, Korea (2001)
  23. Tomofumi M, Asako H, Mitsuyo S, Mami Y, Kazuki S. Alliinase [S-alk(en)yl-L-cystein suloxide lyase] from Allium tuberosum (Chinese chive). Eur. J. Biochem. 257: 21-30 (1998)
  24. Arnault A, Christides JP, Mandon N, Haffner T, kahane R, Auger J. High-performance ion-pair chromatography method for simultaneous analysis of alliin, deoxyalliin, allicin and dipepeptide precursors in garlic products using multiple mass spectrometry and UV detection. J. Chromatogr. A 991: 69-75 (2003)
  25. Law LD, Hughes BG. Characterization of the formation of allicin and other thiosulfinates from garlic. Planta Med. 58: 345-350 (1992)
  26. Leahy MM, Reineccius GA. Comparison of methods for the isolation of volatile compounds from aqueous model system. pp. 19-47. In: Analysis of Volatiles. Schreier P (ed). Walter de Gruyter, Berlin, Germany (1984)
  27. Spare CG, Virtanin AI. On the lachrymatory factor in onion (Allium cepa) vapors and its precursor. Acta Chem. Scand. 17: 641-650 (1963)