A Lesson Learnt from Food Chemistry—Elevated Temperature Triggers the Antioxidant Action of Two Edible Isothiocyanates: Erucin and Sulforaphane

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 li...

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Autores principales: Cedrowski, Jakub, Dąbrowa, Kajetan, Krogul-Sobczak, Agnieszka, Litwinienko, Grzegorz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7694611/
https://www.ncbi.nlm.nih.gov/pubmed/33171969
http://dx.doi.org/10.3390/antiox9111090
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author Cedrowski, Jakub
Dąbrowa, Kajetan
Krogul-Sobczak, Agnieszka
Litwinienko, Grzegorz
author_facet Cedrowski, Jakub
Dąbrowa, Kajetan
Krogul-Sobczak, Agnieszka
Litwinienko, Grzegorz
author_sort Cedrowski, Jakub
collection PubMed
description 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.
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spelling pubmed-76946112020-11-28 A Lesson Learnt from Food Chemistry—Elevated Temperature Triggers the Antioxidant Action of Two Edible Isothiocyanates: Erucin and Sulforaphane Cedrowski, Jakub Dąbrowa, Kajetan Krogul-Sobczak, Agnieszka Litwinienko, Grzegorz Antioxidants (Basel) Communication 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. MDPI 2020-11-06 /pmc/articles/PMC7694611/ /pubmed/33171969 http://dx.doi.org/10.3390/antiox9111090 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Communication
Cedrowski, Jakub
Dąbrowa, Kajetan
Krogul-Sobczak, Agnieszka
Litwinienko, Grzegorz
A Lesson Learnt from Food Chemistry—Elevated Temperature Triggers the Antioxidant Action of Two Edible Isothiocyanates: Erucin and Sulforaphane
title A Lesson Learnt from Food Chemistry—Elevated Temperature Triggers the Antioxidant Action of Two Edible Isothiocyanates: Erucin and Sulforaphane
title_full A Lesson Learnt from Food Chemistry—Elevated Temperature Triggers the Antioxidant Action of Two Edible Isothiocyanates: Erucin and Sulforaphane
title_fullStr A Lesson Learnt from Food Chemistry—Elevated Temperature Triggers the Antioxidant Action of Two Edible Isothiocyanates: Erucin and Sulforaphane
title_full_unstemmed A Lesson Learnt from Food Chemistry—Elevated Temperature Triggers the Antioxidant Action of Two Edible Isothiocyanates: Erucin and Sulforaphane
title_short A Lesson Learnt from Food Chemistry—Elevated Temperature Triggers the Antioxidant Action of Two Edible Isothiocyanates: Erucin and Sulforaphane
title_sort lesson learnt from food chemistry—elevated temperature triggers the antioxidant action of two edible isothiocyanates: erucin and sulforaphane
topic Communication
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7694611/
https://www.ncbi.nlm.nih.gov/pubmed/33171969
http://dx.doi.org/10.3390/antiox9111090
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