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

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Abstract

The pungent flavor unique in wasabi is due to isothiocyanates including allyl isothiocyanate (AIT) which has outstanding antimicrobial activity. AIT is converted from sinigrin by enzymatic reaction in the presence of water. The optimum moisture content of wasabi root for supercritical CO2 extraction (SCE) at 20 MPa and 35°C was found to be 125% dry basis. In the ranges of pressure (15–25 MPa) and temperature (35–55°C), yield of AIT by SCE increased as pressure increased and/or temperature decreased. The highest yield was 408 mg/100 g solid at 25 MPa and 35°C. SCE of AIT from the freeze-dried wasabi root, stem, and leaf at 20 MPa and 35°C resulted in the yields of 368, 39, and 11 mg/100 g solid, respectively. The moisture content of wasabi along with the pressure and temperature were the important parameters in SCE of AIT.

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Authors and Affiliations

  1. Department of Food Science, Gangneung-Wonju National University, Gangneung, Gangwon, 210-702, Korea

    Won Jong Lee & Jungro Yoon

  2. East Coastal Life Science Institute, Gangneung-Wonju National University, Gangneung, Gangwon, 210-702, Korea

    Longjun Li

  3. Eastern Branch of Gangwon Institute of Health and Environment, Gangneung, Gangwon, 210-852, Korea

    Woan Lee

  4. Department of Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi, 456-756, Korea

    Joong Hyuck Auh

  5. Department of Food Science and Nutrition, The Catholic University of Korea, Bucheon, Gyeonggi, 422-743, Korea

    Suk Shin Kim

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  1. Longjun Li
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  2. Woan Lee
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  3. Won Jong Lee
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Correspondence to Jungro Yoon.

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Li, L., Lee, W., Lee, W.J. et al. Extraction of allyl isothiocyanate from wasabi (Wasabia japonica Matsum) using supercritical carbon dioxide. Food Sci Biotechnol 19, 405–410 (2010). https://doi.org/10.1007/s10068-010-0057-3

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  • DOI: https://doi.org/10.1007/s10068-010-0057-3

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