Data on the effect of boiling on the organosulfides and the hydrogen sulfide-releasing activity of garlic

This article contains experimental data on the identification and quantification of the organosulfides on boiled garlic extracts. Data included are related to the research article “Boiling enriches the linear polysulfides and the hydrogen sulfide-releasing activity of garlic” (R. Tocmo, Y. Wu, D. Li...

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Bibliographic Details
Main Authors: Restituto Tocmo, Yuchen Wu, Dong Liang, Vincenzo Fogliano, Dejian Huang
Format: Article
Language:English
Published: Elsevier 2017-02-01
Series:Data in Brief
Online Access:http://www.sciencedirect.com/science/article/pii/S235234091630734X
Description
Summary:This article contains experimental data on the identification and quantification of the organosulfides on boiled garlic extracts. Data included are related to the research article “Boiling enriches the linear polysulfides and the hydrogen sulfide-releasing activity of garlic” (R. Tocmo, Y. Wu, D. Liang, V. Fogliano, D. Huang, 2016) [1]. Characterization was carried out by GC–MS and HPLC. Dose-response curves obtained from the cell-based H2S-releasing capacity assay of allicin transformation products, namely vinyl dithiins and ajoene are also included. DATS-E values were calculated from these dose-response curves to quantify the contribution of the individual polysulfides to the H2S-releasing capacity of boiled extracts.
ISSN:2352-3409