A Lesson Learnt from Food Chemistry—Elevated Temperature Triggers the Antioxidant Action of Two Edible Isothiocyanates: Erucin and Sulforaphane
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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.
2001 ◽
Vol 44
(10)
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pp. 333-339
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1983 ◽
Vol 5
(6)
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pp. 415-424
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1976 ◽
Vol 34
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pp. 506-507
1978 ◽
Vol 36
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pp. 658-659
1988 ◽
Vol 46
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pp. 946-947
1988 ◽
Vol 46
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pp. 550-551
1987 ◽
Vol 45
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pp. 360-361
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