Extraction of allyl isothiocyanate from wasabi (Wasabia japonica Matsum) using supercritical carbon dioxide-Reference-Cited by-同舟云学术

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Extraction of allyl isothiocyanate from wasabi (Wasabia japonica Matsum) using supercritical carbon dioxide

Published:2010-04 Issue:2 Volume:19 Page:405-410
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Li Longjun,Lee Woan,Lee Won Jong,Auh Joong Hyuck,Kim Suk Shin,Yoon Jungro

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-010-0057-3.pdf

Reference27 articles.

1. Depree JA, Howard TM, Savage GP. Flavour and pharmaceutical properties of the volatile sulphur compounds of wasabi (Wasabia japonica). Food Res. Int. 31: 329–337 (1999)

2. Yu EY, Pickering IJ, George GN, Prince RC. In situ observation of the generation of isothiocyanates from sinigrin in horseradish and wasabi. Biochim. Biophys. Acta 1527: 156–160 (2001)

3. Etoh H, Nishimura A, Takasawa R, Yagi A, Saito K, Sakata K, Kishima I, Ina K. ω-Methylsulfinylalkyl isothiocyanates in wasabi, Wasabia japonica Matsum. Agr. Biol. Chem. Tokyo 54: 1587–1589 (1990)

4. Tanida N, Kawaura A, Takahashi A, Sawada K, Shimoyama T. Suppressive effect of wasabi (pungent Japanese spice) on gastric carcinogenesis induced by MNNG in rats. Nutr. Cancer 16: 53–58 (1991)

5. Morimitsu Y, Hayashi K, Nakagawa Y, Fujii H, Horio F, Uchida K, Osawa T. Antiplatelet and anticancer isothiocyanates in Japanese domestic horseradish, Wasabi. Mech. Ageing Dev. 116: 125–134 (2000)

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