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Journal of food science

Supercritical fluid chromatography of myrosinase reaction products in ground yellow mustard seed oil.


PMID 20546392

Abstract

Escherichia coli O157:H7 can survive the dry fermented sausage manufacturing process. Compounds generated by enzymatic hydrolysis of glucosinolates present in ground mustard have shown potential antibacterial properties against E. coli O157:H7. In the present study, supercritical fluid chromatography (SFC) was used to investigate degradation products of 4-hydroxybenzyl glucosinolate (sinalbin), the major glucosinolate present in yellow mustard seed. Using SFC the concentration of the reactive component, 4-hydroxybenzyl isothiocyanate (PHBITC) was measured during the hydrolysis of sinalbin with myrosinase while imposing the temperature and pH regimen used for the fermentation phase of dry fermented sausage production. The PHBITC concentration grew to a maximum after 7 h and decreased rapidly. The concentration of 4-hydroxybenzyl alcohol increased rapidly to reach a maximum at 31 h and stayed at that level. The concentration of 4-hydroxybenzyl cyanate increased up to 24 h, then decreased to 65% of its maximum, and stayed constant. The stability of 4-hydroxybenzyl isothiocyanate in the presence of maltodextrin in this system was investigated. It was concluded that the major PHBITC loss in the mixture of the oil with maltodextrin occurred within the first 4 d of its storage. During the work 4-hydroxybenzyl isothiocyanate (PHBITC) was measured during the hydrolysis of sinalbin with myrosinase while imposing the temperature and pH regimen used for the fermentation phase of dry fermented sausage production. The results on PHBITC stability in maltodextrin presented provide precautionary information on the limited ability of this material to afford stability of PHBITC expected.

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