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Search for "Allium sativum" in Full Text gives 3 result(s) in Beilstein Journal of Organic Chemistry.

Discrimination of β-cyclodextrin/hazelnut (Corylus avellana L.) oil/flavonoid glycoside and flavonolignan ternary complexes by Fourier-transform infrared spectroscopy coupled with principal component analysis

  • Nicoleta G. Hădărugă,
  • Gabriela Popescu,
  • Dina Gligor (Pane),
  • Cristina L. Mitroi,
  • Sorin M. Stanciu and
  • Daniel Ioan Hădărugă

Beilstein J. Org. Chem. 2023, 19, 380–398, doi:10.3762/bjoc.19.30

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  • – Foeniculum vulgare Mill., dill – Anethum graveolens L., garlic – Allium sativum L., juniper – Juniperus communis L., clove – Syzygium aromaticum (L.) Merr. & L.M., and perilla – Perilla frutescens (L.) Britton essential oils, respectively) [24][25][26][27][28][29][30]. Among vegetable oils, hazelnut (Corylus
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Published 28 Mar 2023

Breakdown of 3-(allylsulfonio)propanoates in bacteria from the Roseobacter group yields garlic oil constituents

  • Anuj Kumar Chhalodia and
  • Jeroen S. Dickschat

Beilstein J. Org. Chem. 2021, 17, 569–580, doi:10.3762/bjoc.17.51

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  • sativum; allyl sulfides; 3-(dimethylsulfonio)propanoate; Roseobacter; volatiles; Introduction The name of the allyl group has been introduced by Wertheim in 1844 when he investigated the constituents of garlic oil and derives from the botanical name of garlic (Allium sativum) [1]. During that time, the
  • compounds, structural suggestions were made based on their mass spectrometric fragmentation pattern and confirmed by the synthesis of reference compounds. The results of the feeding experiments allowed to conclude on the substrate tolerance of DMSP degrading enzymes in marine bacteria. Keywords: Allium
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Published 26 Feb 2021

β-Hydroxy sulfides and their syntheses

  • Mokgethwa B. Marakalala,
  • Edwin M. Mmutlane and
  • Henok H. Kinfe

Beilstein J. Org. Chem. 2018, 14, 1668–1692, doi:10.3762/bjoc.14.143

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  • skunk oil [4], alliin (2), the precursor to 1-propenesulfinic acid which rearranges to the sulfine (Z)-propanethial-S-oxide, the lachrymatory factor of onions, (Allium cepa L), and allicin (3), the thiosulfinate with antibiotic properties from garlic (Allium sativum L.) [5]. On the other molecular
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Published 05 Jul 2018
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