Effect of sulphite treatment on allyl isothiocyanate in mustard paste

Cejpek, Karel; Urban, Jill; Velı́šek, J.; Hrabcová, Helena

doi:10.1016/s0308-8146(97)00181-7

Cited by 19 publications

(11 citation statements)

References 4 publications

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“…On the other hand, isothiocyanates contain a very electrophilic carbon atom and readily react with nucleophiles such as hydroxy, amino, or thiol groups, thereby forming O ‐thiocarbamates, thiourea derivatives, or dithiocarbamates, respectively80, 140 (Scheme ). A reaction with sulfite ions can lead to alkylaminothiocarbonylsulphonates as shown for mustard paste 141…”

Section: Reactivity Of Glucosinolate Breakdown Productsmentioning

confidence: 99%

Reactivity and Stability of Glucosinolates and Their Breakdown Products in Foods

et al. 2014

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The chemistry of glucosinolates and their behavior during food processing is very complex. Their instability leads to the formation of a bunch of breakdown and reaction products that are very often reactive themselves. Although excessive consumption of cabbage varieties has been thought for long time to have adverse, especially goitrogenic effects, nowadays, epidemiologic studies provide data that there might be beneficial health effects as well. Especially Brassica vegetables, such as broccoli, radish, or cabbage, are rich in these interesting plant metabolites. However, information on the bioactivity of glucosinolates is only valuable when one knows which compounds are formed during processing and subsequent consumption. This review provides a comprehensive, in-depth overview on the chemical reactivity of different glucosinolates and breakdown products thereof during food preparation.

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Section: Reactivity Of Glucosinolate Breakdown Productsmentioning

confidence: 99%

Reactivity and Stability of Glucosinolates and Their Breakdown Products in Foods

et al. 2014

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“…Green tea (Choi et al, 2006) and horseradish (Cejpek, Urban, Velíšek, & Hrabcová , 1998;Delaquis, Ward, Holley, Cliff, & Mazza, 1999;Yamaguchi, Kanoo, Ikeda, & Kijima, 1984) have been shown to retard oxidation of meats. Specifically, horseradish is a plant used primarily as a condiment for sushi and seafood dishes in Japanese cuisine.…”

Section: Introductionmentioning

confidence: 99%

Inhibition of pork and fish oxidation by a novel plastic film coated with horseradish extract

Jung

Lee

Yoon

et al. 2009

LWT - Food Science and Technology

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“…Dithiocarbamaten (Schema ) 80. 140 In Senfpaste wurde die Reaktion mit Sulfit‐Ionen zu Alkylaminothiocarbonylsulfonaten nachgewiesen 141…”

Section: Reaktivität Der Abbauprodukte Von Glucosinolatenunclassified

Reaktivität und Stabilität von Glucosinolaten und ihren Abbauprodukten in Lebensmitteln

et al. 2014

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Die Chemie von Glucosinolaten und ihre Reaktionen während der Lebensmittelverarbeitung sind sehr komplex. Aufgrund ihrer Instabilität entsteht eine ganze Reihe von Abbau‐ und Reaktionsprodukten, die häufig ebenfalls reaktiv sind. Obwohl der übermäßige Genuss von Kohlsorten lange Zeit mit nachteiligen, vor allem goitrogenen (kropfbildenden) Wirkungen in Verbindung gebracht wurde, weisen aktuelle Ergebnisse aus epidemiologischen Studien auch auf potenziell positive Gesundheitseffekte hin. Insbesondere Gemüse aus der Familie der Kreuzblütler (Brassicaceae) wie Broccoli, Rettich oder Kohl sind reich an diesen interessanten pflanzlichen Metaboliten. Informationen zur Bioaktivität von Glucosinolaten sind aber nur dann von Nutzen, wenn man weiß, welche Verbindungen bei der Verarbeitung gebildet und anschließend verzehrt werden. Dieser Aufsatz bietet eine umfassende und detaillierte Übersicht über die chemische Reaktivität verschiedener Glucosinolate und ihrer Abbauprodukte während der Lebensmittelzubereitung.

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Effect of sulphite treatment on allyl isothiocyanate in mustard paste

Cited by 19 publications

References 4 publications

Reactivity and Stability of Glucosinolates and Their Breakdown Products in Foods

Reactivity and Stability of Glucosinolates and Their Breakdown Products in Foods

Inhibition of pork and fish oxidation by a novel plastic film coated with horseradish extract

Reaktivität und Stabilität von Glucosinolaten und ihren Abbauprodukten in Lebensmitteln

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