SARIMSAK KOKUSUNUN TAZE VE KURU BİTKİLER İLE SIFT-MS KULLANILARAK DEODORİZASYONU

Yıl 2021, , 358 - 366, 23.03.2021

Gülşah Özcan Sinir , Sheryl Barrınger

https://doi.org/10.15237/gida.GD21029

Cited By: 3

Öz

Sarımsağın (Allium sativum L.) tüketimden yaklaşık bir gün sonra nefeste kalan çok güçlü bir kokusu vardır. Sarımsak kokusunun giderilme mekanizması, koku giderici gıdanın fenolik içeriği ve enzimatik aktivitesi ile ilişkilendirilmiştir. Bu çalışmada, çeşitli bitkilerin (nane, kekik, biberiye ve kekik) hem taze hem de kuru formunun çiğ sarımsaktaki uçucu bileşiklerden alil merkaptan, alil metil disülfür, allil metil sülfür ve dialil disülfidin içeriğinin azaltılması üzerine etkinliği incelenmiştir. Sarımsaktaki uçucu bileşenlerin konsantrasyonu, seçilen iyon akış tüpü kütle spektrometresi (SIFT-MS) ile 30 dakika boyunca tepe boşluğundan ölçülmüştür. Genel olarak, kurutulmuş bitkilerin, seçili uçucu bileşenlerden kaynaklanan kokularının giderilmesinde taze bitkilerden daha etkili olduğu saptanmıştır. Taze biberiye, taze otlar arasında en güçlü koku giderme etkisine sahipken, kurutulmuş otlar arasında en güçlü etkiyi kurutulmuş nane göstermiştir. Taze kekik, sarımsak uçucularının deodorizasyonunda en düşük etkiyi göstermiştir.

Anahtar Kelimeler

Allium sativum L., uçucu sulfur bileşenleri, deodorizasyon, SIFT-MS, biberiye, nane

DEODORIZATION OF GARLIC ODOR BY FRESH AND DRIED HERBS USING SIFT-MS

Öz

Garlic (Allium sativum L.) has a very strong odor, which lingers on the breath for approximately a day, after consumption. The deodorization mechanism for garlic odor has been associated with the phenolic content and enzymatic activity of the deodorizing food. In this study, the effectiveness of both fresh and dried form of the herbs (mint, oregano, rosemary and thyme) were examined to reduce the garlic volatile content of allyl mercaptan, allyl methyl disulfide, allyl methyl sulfide and diallyl disulfide. The concentration of garlic volatiles was measured in the headspace for 30 min by Selected Ion Flow Tube Mass Spectrometry (SIFT-MS). In general, dried herbs were found to be more effective at deodorizing selected volatiles than fresh herbs. Fresh rosemary had the strongest deodorization effect among the fresh herbs, while dried mint had the strongest effect among the dried herbs. Fresh thyme had the lowest effectiveness on deodorization of garlic volatiles

Anahtar Kelimeler

Allium sativum L., volatile sulfur compounds, deodorization, SIFT-MS, rosemary, mint

Kaynakça

• Amagase, H., Petesch, B.L., Matsuura, H., Kasuga, S., Itakura, Y. (2001). Intake of garlic and its bioactive components. J Nutr, 131(3): 955–962., https://doi.org/10.1093/jn/131.3.955S.
• Berker, K.I, Ozdemir Olgun, F.A., Ozyurt, D., Demirata, B., Apak, R. (2013). Modified Folin–Ciocalteu Antioxidant Capacity Assay for Measuring Lipophilic Antioxidants. J Agric Food Chem, 61(20): 4783-4791., https://doi.org/10.1021/jf400249k.
• Block, G., Patterson, B., Subar, A. (1992). Fruit, vegetables, and cancer prevention: a review of the epidemiological evidence. Nutr Cancer, 18(1): 1–29., https://doi.org/10.1080/01635589209514201.
• Castada, H.Z., Mirondo, R., Sigurdson, G.T., Giusti, M.M., Barringer, S. (2017). Deodorization of garlic odor by spearmint, peppermint, and chocolate mint leaves and rosmarinic acid. LWT – Food Sci Technol, 84(8): 160-167., https://doi.org/10.1016/j.lwt.2017.05.064 .
• FAO (2019). Production and trade statistics., http://www.fao.org/faostat/en/#data/QC
• Hansanugrum, A., Barringer, S. (2010). Effect of Milk on the Deodorization of Malodorous Breath after Garlic Ingestion. J Food Sci, 75(6)., https://doi.org/10.1111/j.1750-3841.2010.01715.x.
• Hossain, M., Barry-Ryan, C., Martin-Diana, A., Brunton, N. (2010). Effect of drying method on the antioxidant capacity of six Lamiaceae herbs. Food Chem, 123(1): 85-91., https://doi.org/10.21427/D74628.
• Iciek, M., Kwiecien, I., Wlodek, L. (2009). Biological properties of garlic and garlic-derived organosulfur compounds. Environ Mol Mutagen, 50(3): 247-265., https://doi.org/10.10002/em.20474.
• Kim, S.R., Jung, Y.R., An, H.J., Kim, D.H., Jang, E.J., Choi, Y.J., Moon, K.M., Park, M.H., Park, C.H., Chung, K.W., Bae, H.R., Choi, Y.W., Kim, N.D., Chung, H.Y. (2013). Anti-wrinkle and anti-inflammatory effects of active garlic components and the inhibition of MMPs via NF-Κb signaling. PLoS One, 8(9): e73877., https://doi.org/10.1371/journal.pone.0073877.
• Lawson, L.D. (1996). The composition and chemistry of garlic cloves and processed garlic. In: Garlic: the science and therapeutic application of Allium sativum L. and related species, Koch, H.D., Lawson, L.D. (chief ed.), Williams &Wilkins, Baltimore, MD, pp. 37–107.
• Lawson, L.D. (1998). Garlic: a review of its medicinal effects and indicated active compounds. In: Phytomedicines of Europe: Chemistry and Biological Activity, Lawson, L D., Bauer R., (editors). American Chemical Society, Washington, DC, pp.176–209.
• Martins, N., Petopoulos, S., Ferreira, I. (2016). Chemical composition and bioactive compounds of garlic (Alliumsativum L.) as affected by pre- and post-harvest conditions: A review. Food Chem, 211: 41-50., https://doi.org/10.1016/j.foodchem.2016.05.029.
• Mirondo, R., Barringer, S. (2016). Deodorization of garlic Breath by Foods, and the Role of Polyphenol Oxidase and Phenolic Compounds. J Food Sci, 81(10): 2425-2430., https://doi.org/10.1111/1750-3841.13439.
• Munch, R., Barringer, S. (2014). Deodorization of garlic breath volatiles by food and food components. J Food Sci, 79(4): 526-533., https://doi.org/10.1111/1750-3841.12394.
• Negishi, O., Negishi, Y. (1999). Enzymatic Deodorization with Raw Fruits, Vegetables and Mushrooms. Food Sci Technol, 5(2): 176-180., https://doi.org/10.3136/fstr.5.176.
• Negishi, O., Ozawa, T. (1997). Effect of polyphenoloxidase on deodorization. Biosci Biotechnol Biochem, 61(12): 2080-2084., https://doi.org/10.1271/bbb.61.2080.
• Negishi, O., Negishi, Y., Ozawa, T. (2002). Effects of Food Materials on Removal of Allium-Specific Sulfur Compounds. J Agric Food Chem, 50(13): 3856-386., https://doi.org/10.1021/jf020038q.
• Rosen, R.T., Hiserodt, R.D., Fukuda, E.K., Ruiz, R.J., Zhou, Z., Lech, J., Rosen, S.L., Hartman, T.G. (2001). Determination of allicin, S-allylcysteine and volatile metabolites of garlic in breath, plasma or simulated gastric fluids. J Nutr 131(3s): 968–971., https://doi.org/10.1093/jn/131.3.968S.
• Španěl, P., Smith, D., (1999). Selected ion flow tube‐mass spectrometry: detection and real‐time monitoring of flavours released by food products. Rapid Commun Mass Spectrom, 13(7): 585-596.,https://doi.org/10.1002/(SICI)1097-0231(19990415)13:7<585::AID-CM527>3.0.CO;2-K.
• Suarez, F., Springfield, J., Furne J., Levitt, M. (1999). Differentiation of mouth versus gut as site of origin of odoriferous breath gases after garlic ingestion. Am J Physiol 276(2): 425–430., https://doi.org/10.1152/ajpgi.1999.276.2.G425.
• Suhaj, M. (2006). Spice antioxidants isolation and their antiradical activity: A review. J Food Compost Anal, 19: 531–537., https://doi.org/10.1016/j.jfca.2004.11.005.
• Tamaki, K., Sonoki, S., Tamaki, T., Ehara, K. (2008). Measurement of odour after in vitro or in vivo ingestion of raw or heated garlic, using electronic nose, gas chromatography and sensory analysis. Int. J. Food Sci. Technol, 43(1): 130-139., https://doi.org/10.1111/j.1365-2621.2006.01403.x.
• Thomson, M., Al-Qattan, K.K., Bordia, T., Ali, M. (2006). Including Garlic in the Diet May Help Lower Blood Glucose, Cholesterol and Triglycerides. J Nutr, 136(3): 800–802., https://doi.org/10.1093/jn/136.3.800S.
• USDA, United States Department of Agriculture (2021). National nutrient database for standard reference from FoodData Central. www.usda.gov (Accessed: 27 January 2021).
• Vaidya, B.N., Brearley, T.A., Joshee, N. (2014). Antioxidant Capacity of Fresh and Dry Leaf Extracts of Sixteen Scutellaria Species. Journal of Medicinally Active Plants, 3(2): 42-49., https://doi.org/10.7275/R5J9649K.
• Yasuda, H., Onogi, A. (1996). Effects of Ascorbic acid on the Deodorizing Activity of Polyphenols against Methanethiol. Biosci Biotechnol Biochem, 60(10): 1703-1704., https://doi.org/10.1271/bbb.60.1703.
• Yeh, Y.Y., Liu, L. (2001). Cholesterol-lowering effect of garlic extracts and organo sulfur compounds: human and animal studies. J Nutr, 131(3): 989-993., https://doi.org/10.1093/jn/131.3.989S.
• Sharma, Y., Velamuri, R., Fagan, J., Schaefer, J. (2020). Full-Spectrum Analysis of Bioactive Compounds in Rosemary (Rosmarinus officinalis L.) as Influenced by Different Extraction Methods. Molecules 25(20): 45-99., https://doi.org/10.3390/molecules25204599.