Allium discoloration: the nature of onion pinking and garlic greening
R. Kubec, M. Hrbáčová, R. A Musah, J. Velíšekhttps://doi.org/10.17221/10629-CJFSCitation:Kubec R., Hrbáčová M., A Musah R., Velíšek J. (2004): Allium discoloration: the nature of onion pinking and garlic greening. Czech J. Food Sci., 22: S109-S112.
Precursors involved in the formation of pink and green-blue pigments during onion and garlic processing, respectively, have been studied. It has been confirmed that the formation of both pigments is of a very similar nature, with (E)-S-(1-propenyl)cysteine sulfoxide (isoalliin) serving as the primary precursor. Upon disruption of the tissue, isoalliin and other S-alk(en)ylcysteine sulfoxides are enzymatically cleaved, yielding prop-1-enylcontaining thiosulfinates [CH3CH = CHS(O)SR; R = methyl, allyl, propyl, 1-propenyl], among others. The latter compounds subsequently react with amino acids to produce the pigments. Whereas the onion and leek-related propyl, prop-1-enyl and methyl derivatives can form pink, pink-red and magenta compounds, those containing the allyl group yield dark blue products after reacting with glycine at pH 5.0.
Allium; garlic; onion; discoloration; pigment