Literature DB >> 29660783

Contribution of 2-Propenesulfenic Acid to the Antioxidant Activity of Allicin.

Kensuke Seki1, Junya Ishikawa1, Youji Okada1.   

Abstract

We re-examined the antioxidative mechanism of allicin as a radical scavenger on the basis of the reactivity toward 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and peroxyl radicals. Initially, it was found that allicin decomposed more rapidly in n-hexane and chlorobenzene than in acetonitrile, ethanol, and ethanol/water solutions and decomposed into ajoene and vinyldithiins in these solvents. Furthermore, the decomposition of allicin and the following formations of ajoene and vinyldithiins from allicin were accelerated by the reaction of allicin with DPPH and peroxyl radicals. These results show that 2-propenesulfenic acid, which arises by Cope elimination from allicin, is proposed to contribute to scavenge these radicals because ajoene and vinyldithiins were produced from allicin through the use of 2-propenesulfenic acid. Next, allicin was more effective at inhibiting the linoleic acid oxidation at 50 °C than at 30 °C and in cyclohexane than in acetonitrile. These results indicate that allicin decomposed rapidly at high temperatures in a hydrogen-bond-acceptor solution to 2-propenesulfenic acid. In addition, 2-propene-1-sulfinothionic acid S-methyl ester, which does not produce sulfenic acid through Cope elimination, has no activity against the radicals. On the other hand, methanesulfinothionic acid S-2-propenyl ester, which produces methanesulfenic acid through Cope elimination, has the same or increased activity as its allicin against the radicals. Based on these results, the Cope elimination product, sulfenic acid, from thiosulfinates with an α-sulfenyl proton was found to make a larger contribution to the radical scavenger than that of allicin itself. PRACTICAL APPLICATION: We examined the antioxidant activity of allicin on the oxidation of cumene and linoleic acid in homogeneous solutions. It is obvious from these results that 2-propenesulfenic acid was found to make a larger contribution to the radical scavenger than that of allicin itself.
© 2018 Institute of Food Technologists®.

Entities:  

Keywords:  2-propenesulfenic acid; allicin; cope elimination; thiosulfinate; α-sulfenyl proton

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Year:  2018        PMID: 29660783     DOI: 10.1111/1750-3841.14145

Source DB:  PubMed          Journal:  J Food Sci        ISSN: 0022-1147            Impact factor:   3.167


  2 in total

Review 1.  Therapeutic Potential of Allicin and Aged Garlic Extract in Alzheimer's Disease.

Authors:  Paola Tedeschi; Manuela Nigro; Alessia Travagli; Martina Catani; Alberto Cavazzini; Stefania Merighi; Stefania Gessi
Journal:  Int J Mol Sci       Date:  2022-06-22       Impact factor: 6.208

2.  Allicin Promoted Reducing Effect of Garlic Powder through Acrylamide Formation Stage.

Authors:  Xiude Li; Wendi Teng; Guangmin Liu; Fengyu Guo; Hanzhu Xing; Yahui Zhu; Jinwang Li
Journal:  Foods       Date:  2022-08-10
  2 in total

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