2-3-4-tri-o-acetylarabinopyranosyl-isothiocyanate and amsonic-acid

Lycopene Z-isomerization and degradation in a series of hydrophobic natural deep eutectic solvents (HNDES) was firstly studied. The highest lycopene retention (about 84.6%) was found in HNDES composed of thymol and menthol (TM), and fatty acid-based HNDES promoted lycopene Z-isomerization (about 70% for total Z-isomers) and degradation. The addition of allyl isothiocyanate (AITC), diallyl disulfide (DADS) and capric acid into TM promoted Z-isomerization of lycopene (80% for total Z-isomers), especially 5Z-isomer (>30%), while lycopene remaining rate in TM/-capric acid was below 20%. During lycopene extraction from tomato power and watermelon juice by TM, the ratios of Z-isomer significantly (p < 0.05) increased especially with AITC and DADS (up to about 80%), and extraction yields increased even > 100% with capric acid. Lycopene in TM/-capric acid extracts showed low degradation with Z-isomers increasing during storage. TM with capric acid could simultaneously promote lycopene Z-isomerization and extraction.

Topics: Deep Eutectic Solvents; Isomerism; Lycopene; Solvents

The effects of allyl isothiocyanate (AITC) and diallyl disulfide (DADS), widely found in edible vegetables, on thermal isomerization of unsaturated fatty acid esters (oleic acid methyl ester [OA-ME], linoleic acid methyl ester [LA-ME], and eicosapentaenoic acid ethyl ester [EPA-EE]) were investigated. Although heating with AITC and DADS significantly promoted cis to trans isomerization of all fatty acid esters, the isomerization trends varied greatly depending on the type of fatty acid. Specifically, AITC promoted thermal isomerization of OA-ME and LA-ME more efficiently than DADS; however, an opposite result was obtained for EPA-EE. For example, when OA-ME was heated at 180°C for 1 h with 1.0 equivalent of AITC and DADS, its trans isomer ratios reached 29.0 ± 7.1 and 7.6 ± 0.6%, respectively, and when EPA-EE was heated under the same conditions, its trans isomer ratios reached 4.2 ± 0.4 and 8.6 ± 0.2%, respectively. These results indicate that isothiocyanates and polysulfides would promote the formation of trans fatty acids in food processing under heating conditions.

Topics: Esters; Fatty Acids; Hot Temperature; Isomerism; Isothiocyanates; Sulfur Compounds