2000 Volume 47 Issue 8 Pages 573-577
The finding of hydrogen peroxide (947nmol/100g) in the paste of wasabi (Wasabia japonica Matsum) stems led us to restrain oxidation of 6-methylthiohexyl isothiocyanate by eliminating hydrogen peroxide. The effects of addition of catalase or peroxidase and sodium ascorbate were examined. When we added catalase or peroxidase and sodium ascorbate, this substance remained a twice and quadruple amount, respectively. Some enzymatic inhibitors were tested for inhibiting 6-methylthiohexyl isothiocyanate oxidation. When EDTA was added, about twice as much 6-methylthiohexyl isothiocyanate as that in the control remained. In the addition of EGCG, 6-methylthiohexyl isothiocyanate was not reduced. But the addition of EDTA or EGCG had no effect on the stabilization of allyl isothiocyanate.
