Document Type : Research Paper
Author
University of Sallah Aldin - Collage of Basic Education
Abstract
Abstract:Alliin and Allicin products were measured and determined by ion-pair reversed-phase liquid chromatography (RP-LC) with UV detection at 210 nm. These two Compounds were extracted from various types of garlic with methanol / ethyl acetate and chromatographed on octadecyl silane column [ODS C18 (250 x 4.6 mm id)] with gradient elution from 0.01M phosphate buffer (PH=2.5) with 5M heptanslfonic acid (mobile phaseA) to 0.01M phosphate buffer (PH=2.5) acetonitrile(1:1) (mobile phase B). Allicin was eluted after Alliin. The results observed show that the concentration differs between the different types of garlic. The aqueous Iraqi garlic extract has the highest concentration of Alliin and Allicin (17.9 ppm, 0.9%),(23.94 ppm, 1.2%) respectively. But the lowest concentration of allicin was found in French garlic extract (0.56 ppm, 0.03%) while the lowest level of Alliin was (4.3 ppm, 0.22%) in Chinese garlic extract.
Keywords
Main Subjects
1.Lawson L.D., Garlic: Review of its medical effects and indicated active compounds. In Lawson L.D., and Bauer R. (eds). Phytomedicines of Eurrope: Chemistry and Biological Activity. Washington, DC: American Chemical Society 176- 209 (1998) Historical perspective on the use of garlic. Rivlin, R.S., Historical perspective on the use of garlic, J. Nutr., 131(3S), 951S-4S(2001).
2.Rabinkov et al., Biochim Biophys Acta, 1379(2):233-234, Kourounaskis, P.N., Rekka, E.A. Res Commun Chem Pathol Pharmacol, 74(2:249-52(1991).
3.Allicin. The Merk Index. 1999 by Merk&& Co Inc, Whitehouse Station, NJ, USA, Published on CD-ROM by Chapman&& Hall/CRC.
4.Cavallito C.J. and Bbailey J.H., Allicin, the antibacterial principle of Allium sativum.I. isolation physical properties and antibacterial action, J. Am. Chem.Soc., 66, 1950-1(1944).
5.Freeman F. and Kkodera Y. Garlic chemistry: stability of S-(2-propenyl)-2-propene-1-sulphinothioate(Allicin) in blood, solvents, and simulated physiological fluids,J. Agric. Food Chem., 43, 2332-8(1995).
6.Augusti K. and Mathew P.T., Lipid lowering effect of Allicin (diallyldisulfide-oxide) on long term feeding on normal rats, Experienta, 30, 468-70(1994), Han J.C. Lawson L.D., Han G., and Han P., Biochem., 157-60(1995).
7.Lawson L.D., Ransom D.K., and Huges B.G., Inhibition of whole blood platelet-aggregation by compounds in garlic clove extracts and commercial products, Thromb Res., 65, 141-56,(1992).
8.Lawson L.D., Wood S. G., and Hughes B. G., Planta Med., 57, 263-70 (1991). Release of volatile compounds from microwave heating of garlic juice with 2,4 decadienanals.J. Food chem, 64, 531-35 (1999).
9.Koch J., Berger L., Vieregge – Reiter C., Planta Med., 55, 327-31(1989).
- Han J. C. Lawson L. D., Han G., and Han P., Anal. Biochem., 225, 157-60(1995). Ccomparative study of extraction techniques for determination of garlic flavor components by gas chromatography - mass spectrometry, Anal. Bioanal. Chem. 377, 749-56 (2003).
- Cavallito C. J., Buck J.s., and Suter C. M., Allicin antibacterial principle of Allium sativum II. Determination of the structure, J. Am. Soc., 66, 1952-4 (1944).
- Lawson L. D., and Wang Z. J., Planta Med. 59, 4688-9 (1993). Aspectrophotometric method for quantitative determination of Allicin and total garlic thiosulfinates, Analytical Biochemistry 225, 157-60(1995).
- Chyau C-C, Mau J-J, Release of volatile compounds from microwave heating of garlic juice 2,4- decadienals, Food Chemistry, 64,531-5(1999).
- Mochizuki E. N., Yyamamoto T., Horie M., Ikai Y., and Nakazawa H. Electroforetic identification of garlic and garlic products, Journal of AOAC International, 80(5), 1052-6(1997).
- Arnult I., Christides J.P., Mandon N., Haffner T., Kahane R., and J. High performance ion- pair chromatography method for simultaneous analysis of Alliin, deoxyalliin, and dipeptide precursors in garlic products using multiple mass spectrometry and UV detection. J. Chromatogr. A, 991(1), 69-75(2003)(Abstract, Pub. Med. ).
- Perfetti G. A.and Diachenko G. W, Journal of AOAC International, 86(3), 544-50(2003)(Abstract Medline .).
- Mochizuki E. N., Yamamoto T., Horie M., Ikai Y., and Nakazawa H., Liquid chromatographic determination of Alliin in garlic and garlic products. J. chromatography 455:271-7(1988) journal of AOAC international, 80(5), 1052-6(1997)(Abstract Midline).
- Martinlagos R. A., Serrano M.F.O., and Lopez M.D.R., Food Chem., 531(1), 91-3(1995)(Abstract Midline).
- Thomas D. J.and Parkin K., Agric. Food Chem., 42(8), 1632-8(1994).
- EwaRDS s. j., Musker D., Collin H. A., and Britton G., Phytochemical Analysis, 5(1), 4-9(1994).
- Kasuga S., Uda N., Kyo E., Ushijima M., Morihara N., and Itakura Y. Immunomodulation and antitumer activities of aged garlic extract phytomedicine 5: 259-67(1998) J. Nutr., 131S(3s, 1080S-4S(2001).
)
