Metabolomic analysis of garlic varieties revealed high cycloalliin content in fresh and black Kinkyou bulbs was written by Fujikawa, Mamoru;Oshima, Hisaka;Matsuoka, Hiromi;Tamura, Hirotoshi. And the article was included in Food Science and Technology Research in 2021.Electric Literature of C5H5NO This article mentions the following:
Garlic has unique aroma and functional components, exhibits anti-platelet aggregation activity, anti-allergic effects of ajoene, and so on, and is indispensable for many tasty dishes. To understand the characteristic metabolites, comprehensive metabolomic anal. of water-soluble components from garlic and black garlic (Kinkyou, Taisou, and Katei lines and Fukuchi White cultivar) was carried out using GC/MS. Kinkyou, which is cultivated as a new line in Kagawa, Japan, was assessed for physiol. important components in comparison with 3 popular garlic types. The loading values of principal component anal. of the characteristics of Kinkyou were mainly attributed to glutamic acid, threonine, cycloalliin, and so on. The amount of cycloalliin as a typical functional component of Kinkyou was determined to be about 327 mg/100 g dry weight by HPLC anal. (2-fold that of the other 3 garlic). Addnl., the amount of cycloalliin in Kinkyou black garlic after processing was increased to 420 mg/100 g dry weight In the experiment, the researchers used many compounds, for example, Pyridin-4-ol (cas: 626-64-2Electric Literature of C5H5NO).
Pyridin-4-ol (cas: 626-64-2) belongs to pyridine derivatives. In contrast to benzene, Pyridine’s electron density is not evenly distributed over the ring, reflecting the negative inductive effect of the nitrogen atom. Pyridine, its benzo and pyridine-based compounds play diverse roles in organic chemistry. Pyridine-based materials are valued for their optical and physical properties as well as their medical potential. Electric Literature of C5H5NO