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Bioscience, Biotechnology, and Biochemistry Volume 66, 2002 - Issue 7
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Original Articles

2-[3-(2-Thioxopyrrolidin-3-ylidene)methyl]-tryptophan, a Novel Yellow Pigment in Salted Radish Roots

Hiroki MATSUOKADepartment of Health and Nutrition, Takasaki University of Health and Welfare Nakaorui-cho, Takasaki 370-0033, Japan
,
Asaka TAKAHASHIDepartment of Food Hygiene, Nagano Prefectural College Miwa, Nagano 380-8525, Japan
,
Yoshio OZAWADepartment of Health and Nutrition, Takasaki University of Health and Welfare Nakaorui-cho, Takasaki 370-0033, Japan
,
Yoichi YAMADAFaculty of Education, Utsunomiya University Utsunomiya 321-8505, Japan
,
Yasushi UDADepartment of Bioproductive Sciences, Utsunomiya University Utsunomiya 321-8505, Japan
&
Shunro KAWAKISHIDepartment of Food and Nutrition, Sugiyama Jogakuen University Nagoya 464-8662, Japan
Pages 1450-1454 | Received 14 Nov 2001, Accepted 19 Mar 2002, Published online: 22 May 2014

Citations (15)

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Asaka Takahashi, Tsuyoshi Yamada, Yohei Uchiyama, Satomi Hayashi, Kei Kumakura, Hitoe Takahashi, Norihisa Kimura & Hiroki Matsuoka. (2015) Generation of the antioxidant yellow pigment derived from 4-methylthio-3-butenyl isothiocyanate in salted radish roots (takuan-zuke). Bioscience, Biotechnology, and Biochemistry 79:9, pages 1512-1517.
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J.B. Adams & H.M. Brown. (2007) Discoloration in Raw and Processed Fruits and Vegetables. Critical Reviews in Food Science and Nutrition 47:3, pages 319-333.
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Articles from other publishers (13)

Heping Cui, Feng Chen, Jingyang Yu, Khizar Hayat & Xiaoming Zhang. (2023) Accurate pH decrease induced inactivation of myrosinase and polyphenol oxidase in salted radish for color improvement. Food Bioscience 53, pages 102703.
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Asaka Takahashi, Tsuyoshi Yamada, Taito Kobayashi, Kei Kumakura & Hiroki Matsuoka. (2022) Effects of fluorescent and LED irradiation on color fading and pale coloration of salted radish root (<i>takuan-zuke</i>). Food Science and Technology Research 28:2, pages 179-185.
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Wataru Kobayashi, Taito Kobayashi, Asaka Takahashi, Kei Kumakura, Sonoko Ayabe & Hiroki Matsuoka. (2021) Branched‐chain amino acid synthesis and glucosinolate–myrosinase system during takuan‐zuke processing of radish root. Journal of Food Biochemistry 45:12.
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Taito Kobayashi, Kei Kumakura, Asaka Takahashi & Hiroki Matsuoka. (2020) Low pH Enhances the Glucosinolate-Mediated Yellowing of Takuan-zuke under Low Salt Conditions. Foods 9:11, pages 1524.
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Arashdeep Singh, Savita Sharma & Dolly. 2020. Antioxidants in Vegetables and Nuts - Properties and Health Benefits. Antioxidants in Vegetables and Nuts - Properties and Health Benefits 209 235 .
Hiroki Matsuoka, Kei Kumakura, Taito Kobayashi, Wataru Kobayashi & Asaka Takahashi. 2019. Root Biology - Growth, Physiology, and Functions. Root Biology - Growth, Physiology, and Functions.
Yanyan Tang, Xianrong Zhou, Shenglan Huang, Yuzhu Li, Mou Long, Xin Zhao, Huayi Suo, Zsolt Zalán, Ferenc Hegyi & Muying Du. (2018) Microbial community analysis of different qualities of pickled radishes by Illumina MiSeq sequencing. Journal of Food Safety 39:2, pages e12596.
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Taito Kobayashi, Kei Kumakura, Wataru Kobayashi, Asaka Takahashi & Hiroki Matsuoka. (2017) Determination of 2-Thioxo-3-pyrrolidinecarbaldehyde in Salted Radish Root (Takuan-zuke) by High-Performance Liquid Chromatography with Fluorescence Detection after Pre-Column Derivatization Using 4-(N,N-dimethylaminosulfonyl)-7-hydrazino-2,1,3-benzoxadiazole. Separations 4:4, pages 35.
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Rui Bao, AiPing Fan, Xiaosong Hu, XiaoJun Liao & Fang Chen. (2016) Effects of high pressure processing on the quality of pickled radish during refrigerated storage. Innovative Food Science & Emerging Technologies 38, pages 206-212.
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Yoshiaki Kitamura, Ken-Ichi Kusumoto, Tetsuya Oguma, Toshiro Nagai, Soichi Furukawa, Chise Suzuki, Masataka Satomi, Yukio Magariyama, Kazunori Takamine & Hisanori Tamaki. 2016. Ethnic Fermented Foods and Alcoholic Beverages of Asia. Ethnic Fermented Foods and Alcoholic Beverages of Asia 193 236 .
Hiroki Matsuoka, Kouta Sunaga, Satomi Miyashita, Yukari Sunahara, Satomi Hukasawa, Miho Shimoda, Norihisa Kimura, Hitoe Takahashi, Asaka Takahashi & Daisuke Hirata. (2013) Identification and Quantification of Antimutagenic Compounds in Salted Radish. Nippon Shokuhin Kagaku Kogaku Kaishi 60:3, pages 117-124.
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Alev BayındırlıJ Adams. 2010. Enzymes in Fruit and Vegetable Processing. Enzymes in Fruit and Vegetable Processing 19 44 .
Asaka TAKAHASHI, Hiroki MATSUOKA, Emi WATANABE, Atsuko SHINAGAWA, Yoshio OZAWA, Yoichi YAMADA & Yasushi UDA. (2009) Quantitative Analysis of Yellow Pigment in Takuan-zuke and Their ABTS Radical Cation Scavenging Activity. Food Science and Technology Research 15:3, pages 337-342.
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