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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… Click to show full 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.
Keywords:
chemistry elevated;
learnt food;
chemistry;
elevated temperature;
lesson learnt;
food chemistry
Journal Title: Antioxidants
Year Published: 2020
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Journal Title: Antioxidants
Year Published: 2020
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!