Development of a New HPLC Method for the Identification of Allicin and S-allyl Cysteine in Garlic (Allium sativum L.) Extracts

Abstract

Introduction:In this study, a new high performance liquid chromatographic method was developed to determine the amount of allicin (AL) and s-allyl cysteine (SAC) in ;Allium sativum L. extracts.Methods:In the method, C18 column (5 µm x4.6 mm x150 mm) was used as the stationary phase at 25 ºC and acetonitrile: water (70:30, v/v) mixture was used as mobile phase with 1 mL/min flow rate. Isocratic elution was applied. The injection volume was 20 μL. Measurements were carried out at 254 nm with ultraviolet detection. Retention times for AL and SAC were 1.1 and 2.4 min, respectively. The method was validated according to International Conference on Harmonization criteria.Results:The limit of detection values for AL and SAC were 0.6 μg/mL and 1.5 μg/mL, respectively. The limit of quantitation values for AL and SAC were 2 μg/mL and 5 μg/mL, respectively. The linearity of the method was between 2-100 μg/mL and 5-30 μg/mL for AL and s-allyl cysteine, respectively. The developed method was also validated and applied to three different trade extracts.Conclusion:This new method, which is quite fast, simple and economical, can be used in the analysis of ;Allium sativum L. extracts, which are named as black garlic in the contents of food supplements.

Keywords

• allicin
• s-allyl sisteine
• allium sativum l.
• hplc-uv
• validation