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| rdf:type
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| Description
| - Precursors involved in the formation of pink and green-blue pigments generated during onion and garlic processing, respectively, have been studied. It has been confirmed that the formations of both pigments are of very similar natures, with (E)-S-(1-propenyl)cysteine sulfoxide (isoalliin) serving as the primary precursor. Upon disruption of the tissue, isoalliin and other S-alk(en)ylcysteine sulfoxides are enzymatically cleaved, yielding 1-propenyl-containing thiosulfinates [CH3CH=CHS(O)SR; R = methyl, allyl, propyl, 1-propenyl] among others. The latter compounds have been shown to subsequently react with amino acids to produce the pigments. Whereas the propyl, 1-propenyl, and methyl derivatives form pink, pink-red, and magenta compounds, those containing the allyl group give rise to blue products after reacting with glycine at pH 5.0. The role of other thiosulfinates [RS(O)SR'] (R, R' = methyl, allyl, propyl) and (Z)-thiopropanal S-oxide (the onion lachrymatory principle) in the formation o
- Precursors involved in the formation of pink and green-blue pigments generated during onion and garlic processing, respectively, have been studied. It has been confirmed that the formations of both pigments are of very similar natures, with (E)-S-(1-propenyl)cysteine sulfoxide (isoalliin) serving as the primary precursor. Upon disruption of the tissue, isoalliin and other S-alk(en)ylcysteine sulfoxides are enzymatically cleaved, yielding 1-propenyl-containing thiosulfinates [CH3CH=CHS(O)SR; R = methyl, allyl, propyl, 1-propenyl] among others. The latter compounds have been shown to subsequently react with amino acids to produce the pigments. Whereas the propyl, 1-propenyl, and methyl derivatives form pink, pink-red, and magenta compounds, those containing the allyl group give rise to blue products after reacting with glycine at pH 5.0. The role of other thiosulfinates [RS(O)SR'] (R, R' = methyl, allyl, propyl) and (Z)-thiopropanal S-oxide (the onion lachrymatory principle) in the formation o (en)
- Byly studovány prekurzory podílející se na tvorbě růžového a zelenomodrého zbarvení vznikajícího během zpracování cibule a česneku. Bylo zjištěno, že oba procesy jsou velmi podobného charakteru, přičemž klíčovým prekurzorem je (E)-S-(1-propenyl)cysteinsulfoxid (isoalliin). Při porušení rostlinného pletiva dochází k enzymovému rozkladu isoalliinu a dalších S-alk(en)ylcysteinsulfoxidů za tvorby 1-propenylthiosulfinátů [CH3CH=CHS(O)SR; R = methyl, allyl, propyl, 1-propenyl]. Tyto thiosulfináty následně reagují s aminokyselinami za vzniku barevných látek. Zatímco propyl, 1-propenyl a methylthiosulfináty tvoří růžové, červenorůžové popř. fialové sloučeniny, thiosulfináty obsahující allylovou skupinu generují modré látky při reakci s glycinem (pH 5,0). Byla též studována role dalších thiosulfinátů [RS(O)SR'] (R, R' = methyl, allyl, propyl) a (Z)-thiopropanal-S-oxidu. (cs)
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| Title
| - Allium Discoloration: Precursors Involved in Onion Pinking and Garlic Greening
- Allium Discoloration: Precursors Involved in Onion Pinking and Garlic Greening (en)
- Allium zbarvení: Prekurzory podílející se na růžovění cibule a zelenění česneku (cs)
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| skos:prefLabel
| - Allium Discoloration: Precursors Involved in Onion Pinking and Garlic Greening
- Allium Discoloration: Precursors Involved in Onion Pinking and Garlic Greening (en)
- Allium zbarvení: Prekurzory podílející se na růžovění cibule a zelenění česneku (cs)
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| skos:notation
| - RIV/60461373:22330/04:00019604!RIV09-GA0-22330___
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| http://linked.open...avai/riv/aktivita
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| http://linked.open...avai/riv/aktivity
| - P(GP525/03/P007), P(OC 919.10)
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| http://linked.open...iv/cisloPeriodika
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| http://linked.open...vai/riv/dodaniDat
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| http://linked.open...aciTvurceVysledku
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| http://linked.open.../riv/druhVysledku
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| http://linked.open...iv/duvernostUdaju
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| http://linked.open...titaPredkladatele
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| http://linked.open...dnocenehoVysledku
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| http://linked.open...ai/riv/idVysledku
| - RIV/60461373:22330/04:00019604
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - Allium; onion; leek; garlic; pinking; reddening; greening; discoloration; thiosulfinate; isoalliin (en)
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| http://linked.open.../riv/klicoveSlovo
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| http://linked.open...odStatuVydavatele
| - US - Spojené státy americké
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| http://linked.open...ontrolniKodProRIV
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| http://linked.open...i/riv/nazevZdroje
| - Journal of Agricultural and Food Chemistry
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| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
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| http://linked.open...cetTvurcuVysledku
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| http://linked.open...vavai/riv/projekt
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| http://linked.open...UplatneniVysledku
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| http://linked.open...iv/tvurceVysledku
| - Kubec, Roman
- Velíšek, Jan
- Hrbáčková, M.
- Musah, R.A..
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| http://linked.open...ain/vavai/riv/wos
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| issn
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| number of pages
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| http://localhost/t...ganizacniJednotka
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