Green pigment in crushed garlic (Allium sativum L.) cloves: Purification and partial characterization |
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| Authors: | Eun-Jin Lee Jung-Eun Cho Jeong-Han Kim Seung-Koo Lee |
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| Affiliation: | 1. National Horticultural Research Institute, Rural Development Administration, Suwon 440-706, Republic of Korea;2. Department of Plant Science, College of Agriculture and Life Sciences, Seoul National University, San 56-1, Sillim-dong Gwanak-gu, Seoul 151-921, Republic of Korea;3. School of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea |
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| Abstract: | Unknown green pigment, responsible for greening in crushed garlic cloves, was purified and characterized by using a series of column chromatography, liquid chromatography–electrospray ionization (LC–ESI), fast atom bombardment (FAB), matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) mass spectrometry (MS), and nuclear magnetic resonance (NMR) spectroscopy. The purified green pigment was highly polar and slightly viscous, with a garlic flavor, and easily turned to a yellow or brown color with exposure to room temperature. The absorption spectrum in methanol showed a crude methanolic green pigment-like profile with two absorbance maxima at 440 and 590 nm. |
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| Keywords: | Allium Garlic Greening Discoloration Green pigment Spectrometry Spectroscopy |
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