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

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...

Full description

Bibliographic Details
Main Authors: Jakub Cedrowski, Kajetan Dąbrowa, Agnieszka Krogul-Sobczak, Grzegorz Litwinienko
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Antioxidants
Subjects:
isothiocyanates
sulforaphane
erucin
antioxidants
radicals
Online Access:https://www.mdpi.com/2076-3921/9/11/1090

Similar Items

Similar Items