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Allium discoloration: the nature of onion pinking and garlic greening

Author

Listed:
  • R. Kubec

    (Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech)

  • M. Hrbáčová

    (Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech)

  • R. A Musah

    (Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech)

  • J. Velíšek

    (Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech)

Abstract

Precursors involved in the formation of pink and green-blue pigments during onion and garlic processing, respectively, have been studied. It has been confirmed that the formation of both pigments is of a very similar nature, 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 prop-1-enylcontaining thiosulfinates [CH3CH = CHS(O)SR; R = methyl, allyl, propyl, 1-propenyl], among others. The latter compounds subsequently react with amino acids to produce the pigments. Whereas the onion and leek-related propyl, prop-1-enyl and methyl derivatives can form pink, pink-red and magenta compounds, those containing the allyl group yield dark blue products after reacting with glycine at pH 5.0.

Suggested Citation

  • R. Kubec & M. Hrbáčová & R. A Musah & J. Velíšek, 2004. "Allium discoloration: the nature of onion pinking and garlic greening," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(SpecialIs), pages 109-112.
    • Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10629-cjfs
    DOI: 10.17221/10629-CJFS
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