2-(1 H-Pyrrolyl) carboxylic acids as pigment precursors in garlic greening

D Wang, H Nanding, N Han, F Chen…

Index: Wang, Dan; Nanding, Husile; Han, Na; Chen, Fang; Zhao, Guanghua Journal of Agricultural and Food Chemistry, 2008 , vol. 56, # 4 p. 1495 - 1500

Full Text: HTML

Citation Number: 33

Abstract

Six model compounds having a 2-(1 H-pyrrolyl) carboxylic acid moiety and a hydrophobic R group were synthesized to study their effects on garlic greening, the structures of which are similar to that of 2-(3, 4-dimethyl-1 H-pyrrolyl)-3-methylbutanoic acid (PP-Val)(a possible pigment precursor for garlic greening). The puree of freshly harvested garlic bulbs turned green after being soaked in solutions of all these compounds, and with both increasing ...