Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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The Chemical Basis of Green Pigment Formation ('Greening') in Crushed Garlic (Allium sativum L.) Cloves

  • Lee, Eun-Jin (National Horticultural Research Institute, Rural Development Administration) ;
  • Cho, Jung-Eun (Department of Plant Science, College of Agriculture and Life Sciences, Seoul National University) ;
  • Lee, Seung-Koo (Department of Plant Science, College of Agriculture and Life Sciences, Seoul National University)
  • Published : 2006.12.31
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Abstract

The chemical processes involved in the formation of green pigment in crushed garlic cloves were investigated based on the principle of pink pigmentation in macerated onions. Intact greening and non-greening garlic cloves were either left untreated or heated at $90^{\circ}C$ for 3 min to inactivate enzyme activities. First, a colorless ether soluble compound referred to as color developer reacted with glycine (among all free amino acids) in garlic to form a second compound insoluble in ether. The latter compound then reacted with formaldehyde to yield the green colored pigment. Alliinase activity was necessary for the production of color developer and for the development of green pigment. In greening garlic that had been heat treated, green pigmentation did not proceed due to the heat-inactivation of alliinase, but the addition of alliinase solution into the garlic homogenates restored the pigmentation. However, this phenomenon was not observed in non-greening garlic with or without heat treatment. Finally, the mechanism of green pigment formation in crushed garlicis similar to that of pink pigment formation in macerated onions.

Keywords

References

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