Abstract
In this communication we demonstrate that two natural isothiocyanates, sulforaphane (SFN) and erucin (ERN), inhibit autoxidation of lipids at 140 °C but not below 100 °C. This effect is due to thermal decomposition of ERN and SFN to sulfenic acids and methylsulfinyl radicals, species able to trap lipidperoxyl radicals. Our observations shed new light on thermal processing of vegetables containing these two isothiocyanates.
Highlights
Erucin (ERN), inhibit autoxidation of lipids at sulforaphane (SFN) and erucin (ERN), inhibit autoxidation of lipids at 140 °C but not below to thermal of ERN and SFN to sulfenic acids radicals,acids species able 100 °C. decomposition
We selected linolenic acid (98%, all-cis-9,12,15-Octadecatrienoic acid, LNA) as an example of highly unsaturated lipid C18:3, and sunflower oil (SUN) as an example of edible oil frequently used in food preparation
We used Differential Scanning Calorimetry in non-isothermal mode, with small 5-10 mg samples heated with heating rate 2 K/min for SUN and 2.5 K/min for LNA under oxygen flow 6 L/h
Summary
Faculty of Chemistry, University of Warsaw, Pasteura 1, 02-093 Warsaw, Poland; Faculty of Chemistry, University. Erucin (ERN), inhibit autoxidation of lipids at sulforaphane (SFN) and erucin (ERN), inhibit autoxidation of lipids at 140 °C but not below to thermal of ERN and SFN to sulfenic acids radicals,acids species able 100 °C. decomposition. This effect is due to thermal decomposition of and ERNmethylsulfinyl and SFN to sulfenic and to trap lipidperoxyl radicals. Our observations shed new light on thermal processing ofshed vegetables methylsulfinyl radicals, species able to trap lipidperoxyl radicals. Great attention has been enzymatically evolved to give a gentle, specific flavor and taste. (4-methylthiobutyl isothiocyanate, ERN) [1,2,3,4,5]
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