Thermal processing effects on the chemical constituent and antioxidant activity of s-alk(en)ylcysteine s-oxides (alliin) extract

► The changes of constituents and antioxidant activities of alliin extracts after thermal treatment were determined. ► S-allylmercaptocysteine (SAMC) and S-Allylcysteine (SAC) were detected after thermal treatment. ► SAMC and SAC play important roles in antioxidant activities. ► Thermal treatment might be a potential efficient way to obtain antioxidants from garlic.