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

• Glavni autori: Jakub Cedrowski (Autor), Kajetan Dąbrowa (Autor), Agnieszka Krogul-Sobczak (Autor), Grzegorz Litwinienko (Autor)
• Format: Knjiga
• Izdano: MDPI AG, 2020-11-01T00:00:00Z.
• Teme: article
• Online pristup: Connect to this object online.

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...