Characterization of benzyl isothiocyanate extracted from mashed green papaya by distillation

Research output: Contribution to journalArticle

Abstract

The aim of this study was to extract benzyl isothiocyanate (BITC) from green papaya by distillation apparatus without using organic solvents, and to improve the stability of BITC in aqueous solution. The distillation of mashed green papaya successfully yielded BITC as a water solution with more than 80% purity with good reproducibility. The amount of BITC in the distilled water gradually decreased during its storage at 4 °C, whereas it was not significantly changed at −20 °C for a few months. Moreover, the addition of L-cysteine ameliorated the BITC decomposition by the 4 °C-storage, but not affected by N-acetyl-cysteine and glutathione. These results suggested that the combination of BITC extraction by distillation and cysteine supplementation as well as frozen storage might be a useful method for the preparation and storage of the safer grade of BITC-containing extract.

Original languageEnglish
Article number125118
JournalFood Chemistry
Volume299
DOIs
Publication statusPublished - Nov 30 2019

Fingerprint

benzyl isothiocyanate
Carica
Distillation
papayas
distillation
Cysteine
cysteine
Acetylcysteine
acetylcysteine
Water
frozen storage
extracts
purity
reproducibility
Organic solvents
aqueous solutions
glutathione
water
Decomposition
degradation

Keywords

  • Benzyl isothiocyanate
  • Extraction
  • Papaya
  • Stability

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

Cite this

@article{24de00f0f9ba43ddbf587c3c1c6f585c,
title = "Characterization of benzyl isothiocyanate extracted from mashed green papaya by distillation",
abstract = "The aim of this study was to extract benzyl isothiocyanate (BITC) from green papaya by distillation apparatus without using organic solvents, and to improve the stability of BITC in aqueous solution. The distillation of mashed green papaya successfully yielded BITC as a water solution with more than 80{\%} purity with good reproducibility. The amount of BITC in the distilled water gradually decreased during its storage at 4 °C, whereas it was not significantly changed at −20 °C for a few months. Moreover, the addition of L-cysteine ameliorated the BITC decomposition by the 4 °C-storage, but not affected by N-acetyl-cysteine and glutathione. These results suggested that the combination of BITC extraction by distillation and cysteine supplementation as well as frozen storage might be a useful method for the preparation and storage of the safer grade of BITC-containing extract.",
keywords = "Benzyl isothiocyanate, Extraction, Papaya, Stability",
author = "Toshiyuki Nakamura and Yoshiyuki Murata and Yoshimasa Nakamura",
year = "2019",
month = "11",
day = "30",
doi = "10.1016/j.foodchem.2019.125118",
language = "English",
volume = "299",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier Limited",

}

TY - JOUR

T1 - Characterization of benzyl isothiocyanate extracted from mashed green papaya by distillation

AU - Nakamura, Toshiyuki

AU - Murata, Yoshiyuki

AU - Nakamura, Yoshimasa

PY - 2019/11/30

Y1 - 2019/11/30

N2 - The aim of this study was to extract benzyl isothiocyanate (BITC) from green papaya by distillation apparatus without using organic solvents, and to improve the stability of BITC in aqueous solution. The distillation of mashed green papaya successfully yielded BITC as a water solution with more than 80% purity with good reproducibility. The amount of BITC in the distilled water gradually decreased during its storage at 4 °C, whereas it was not significantly changed at −20 °C for a few months. Moreover, the addition of L-cysteine ameliorated the BITC decomposition by the 4 °C-storage, but not affected by N-acetyl-cysteine and glutathione. These results suggested that the combination of BITC extraction by distillation and cysteine supplementation as well as frozen storage might be a useful method for the preparation and storage of the safer grade of BITC-containing extract.

AB - The aim of this study was to extract benzyl isothiocyanate (BITC) from green papaya by distillation apparatus without using organic solvents, and to improve the stability of BITC in aqueous solution. The distillation of mashed green papaya successfully yielded BITC as a water solution with more than 80% purity with good reproducibility. The amount of BITC in the distilled water gradually decreased during its storage at 4 °C, whereas it was not significantly changed at −20 °C for a few months. Moreover, the addition of L-cysteine ameliorated the BITC decomposition by the 4 °C-storage, but not affected by N-acetyl-cysteine and glutathione. These results suggested that the combination of BITC extraction by distillation and cysteine supplementation as well as frozen storage might be a useful method for the preparation and storage of the safer grade of BITC-containing extract.

KW - Benzyl isothiocyanate

KW - Extraction

KW - Papaya

KW - Stability

UR - http://www.scopus.com/inward/record.url?scp=85068485538&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85068485538&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2019.125118

DO - 10.1016/j.foodchem.2019.125118

M3 - Article

C2 - 31288160

AN - SCOPUS:85068485538

VL - 299

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

M1 - 125118

ER -