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| Title: | Biologically important thiols in various vegetables and fruits |
| Author (s): | Demirkol, O. Adams, Craig D. Ercal, Nuran |
| Department/Lab Affiliations: | Chemistry Civil, Architectural & Environmental Engineering Environmental Research Center |
| Subject Terms: | Free radicals (Chemistry). Fruit. Thiols. Vegetables. |
| Issue Date: | 2004 |
| Publisher: | American Chemical Society |
| Citation: | Demirkol, O., Adams, C., and Ercal, N. “Biologically Important Thiols in Various Vegetables and Fruits” J. of Agriculture and Food Chemistry, 52:8151-8154, 2004. |
| Abstract: | Biological thiols are important antioxidants, and recent studies showed that their contents vary depending on the groups of foodstuffs. Therefore, we investigated the levels of some biological thiols in various vegetables and fruits by using a sensitive high-performance liquid chromatography (HPLC) technique. Biological thiols measured in some vegetables and fruits include glutathione (L-glutamyl-L-cysteinly glycine, GSH), N-acetylcysteine (NAC), captopril [CAP (C9H15NO3S)], homocysteine (HCYS), cysteine (CYS), and -glutamyl cysteine (GGC). Our results show that biological thiol contents are between 3-349 nM/g wet weight in vegetables and 4-136 nM/g wet weight in fruits. CAP is only found in asparagus (28 nM/g wet weight). Furthermore, none of the biological thiols analyzed were found in cabbages, red grapes, blackberries, apples, and peaches. Therefore, various vegetables and fruits differ significantly in their thiol contents. Oxidation of these important thiols may occur and result in the production of toxic byproducts, if they are exposed to radiation and ozone treatment for sterilization purposes. Further studies should be performed to monitor the levels of these biological thiols. |
| Type: | Article - Journal text |
| Copyright Notice: | This material is presented to ensure timely dissemination of scholarly and technical work. Copyright and all rights therein are retained by authors or by other copyright holders. All persons copying this information are expected to adhere to the terms and constraints invoked by each author's copyright. In most cases, these works may not be reposted without the explicit permission of the copyright holder. FULL COPYRIGHT INFORMATION: |
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| title | Biologically important thiols in various vegetables and fruits |
| contributor.author | Demirkol, O. |
| contributor.author | Adams, Craig D. |
| contributor.author | Ercal, Nuran |
| contributor.deptlab | Chemistry |
| contributor.deptlab | Civil, Architectural & Environmental Engineering |
| contributor.deptlab | Environmental Research Center |
| subject.LCSH | Free radicals (Chemistry). |
| subject.LCSH | Fruit. |
| subject.LCSH | Thiols. |
| subject.LCSH | Vegetables. |
| date.issued | 2004 |
| publisher | American Chemical Society |
| identifier.citation | Demirkol, O., Adams, C., and Ercal, N. “Biologically Important Thiols in Various Vegetables and Fruits” J. of Agriculture and Food Chemistry, 52:8151-8154, 2004. |
| identifier.pub.URI | |
| description.abstract | Biological thiols are important antioxidants, and recent studies showed that their contents vary depending on the groups of foodstuffs. Therefore, we investigated the levels of some biological thiols in various vegetables and fruits by using a sensitive high-performance liquid chromatography (HPLC) technique. Biological thiols measured in some vegetables and fruits include glutathione (L-glutamyl-L-cysteinly glycine, GSH), N-acetylcysteine (NAC), captopril [CAP (C9H15NO3S)], homocysteine (HCYS), cysteine (CYS), and -glutamyl cysteine (GGC). Our results show that biological thiol contents are between 3-349 nM/g wet weight in vegetables and 4-136 nM/g wet weight in fruits. CAP is only found in asparagus (28 nM/g wet weight). Furthermore, none of the biological thiols analyzed were found in cabbages, red grapes, blackberries, apples, and peaches. Therefore, various vegetables and fruits differ significantly in their thiol contents. Oxidation of these important thiols may occur and result in the production of toxic byproducts, if they are exposed to radiation and ozone treatment for sterilization purposes. Further studies should be performed to monitor the levels of these biological thiols. |
| type | Article - Journal |
| type.DCMIType | text |
| type.status | Final version |
| rights | This material is presented to ensure timely dissemination of scholarly and technical work. Copyright and all rights therein are retained by authors or by other copyright holders. All persons copying this information are expected to adhere to the terms and constraints invoked by each author's copyright. In most cases, these works may not be reposted without the explicit permission of the copyright holder. |
| rights.URI | |
| date.accessioned | 2007-04-11T17:00:48Z |
| date.available | 2007-12-17T20:40:13Z |
| identifier.persist.URI |