Garlic is rich in polysulfides, and some of them can be H2S donors. This study was conducted to explore the effect of cooking on garlic's organopolysulfides and H2S-releasing activity. Garlic bulbs were crushed and boiled for a period ranging from 3 to 30 min and the solvent extracts were analyzed by GC–MS/FID and HPLC. A cell-based assay was used to measure the H2S-releasing activity of the extracts. Results showed that the amounts of allyl polysulfides increased in crushed garlic boiled for 6–10 min; however, prolonging the thermal treatment to 20 or 30 min decreased their concentrations. Data of the H2S-releasing activity, expressed as diallyl trisulfide equivalents (DATS-E), parallel this trend, being significantly higher at 6 and 10 min boiling. Our results showed enhancement of H2S-releasing activity upon moderate boiling, suggesting that shorter cooking time may maximize its health benefits as a dietary source of natural H2S donors.
- Diallyl trisulfide
- Hydrogen sulfide-releasing capacity
Tocmo, R., Wu, Y., Liang, D., Fogliano, V., & Huang, D. (2017). Boiling enriches the linear polysulfides and the hydrogen sulfide-releasing activity of garlic. Food Chemistry, 221, 1867-1873. https://doi.org/10.1016/j.foodchem.2016.10.076