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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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

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spelling	doaj-907c59788df9428f912b035afea06e7f2020-11-24T21:52:59ZengElsevierData in Brief2352-34092017-02-0110C22122610.1016/j.dib.2016.11.074Data on the effect of boiling on the organosulfides and the hydrogen sulfide-releasing activity of garlicRestituto Tocmo0Yuchen Wu1Dong Liang2Vincenzo Fogliano3Dejian Huang4Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 117543 SingaporeFood Quality Design Group, Wageningen University, PO Box 8129, Wageningen, NetherlandsFood Science and Technology Programme, Department of Chemistry, National University of Singapore, 117543 SingaporeFood Quality Design Group, Wageningen University, PO Box 8129, Wageningen, NetherlandsFood Science and Technology Programme, Department of Chemistry, National University of Singapore, 117543 SingaporeThis 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.http://www.sciencedirect.com/science/article/pii/S235234091630734X
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Restituto Tocmo Yuchen Wu Dong Liang Vincenzo Fogliano Dejian Huang
spellingShingle	Restituto Tocmo Yuchen Wu Dong Liang Vincenzo Fogliano Dejian Huang Data on the effect of boiling on the organosulfides and the hydrogen sulfide-releasing activity of garlic Data in Brief
author_facet	Restituto Tocmo Yuchen Wu Dong Liang Vincenzo Fogliano Dejian Huang
author_sort	Restituto Tocmo
title	Data on the effect of boiling on the organosulfides and the hydrogen sulfide-releasing activity of garlic
title_short	Data on the effect of boiling on the organosulfides and the hydrogen sulfide-releasing activity of garlic
title_full	Data on the effect of boiling on the organosulfides and the hydrogen sulfide-releasing activity of garlic
title_fullStr	Data on the effect of boiling on the organosulfides and the hydrogen sulfide-releasing activity of garlic
title_full_unstemmed	Data on the effect of boiling on the organosulfides and the hydrogen sulfide-releasing activity of garlic
title_sort	data on the effect of boiling on the organosulfides and the hydrogen sulfide-releasing activity of garlic
publisher	Elsevier
series	Data in Brief
issn	2352-3409
publishDate	2017-02-01
description	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.
url	http://www.sciencedirect.com/science/article/pii/S235234091630734X
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Data on the effect of boiling on the organosulfides and the hydrogen sulfide-releasing activity of garlic

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