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. 2014 Apr;10(Suppl 2):S288-93.
doi: 10.4103/0973-1296.133279.

Quantification of allicin by high performance liquid chromatography-ultraviolet analysis with effect of post-ultrasonic sound and microwave radiation on fresh garlic cloves

Sankhadip Bose  1 , Bibek Laha  2 , Subhasis Banerjee  3
Affiliations

Quantification of allicin by high performance liquid chromatography-ultraviolet analysis with effect of post-ultrasonic sound and microwave radiation on fresh garlic cloves

Sankhadip Bose et al. Pharmacogn Mag. 2014 Apr.

Abstract

Background: Garlic (Allium sativum L.) has been accepted universally to be applied in food, spice and traditional medicine. The medicinal and other beneficial properties of garlic are attributed to organosulfur compounds.

Objective: As of today no simultaneous analysis has been performed; hence the transformation of allicin to its degraded products during cultivation and storage is open into doubt.

Materials and methods: In our present work, we have tried to develop a sensitive and reproducible analytical method to measure allicin by high performance liquid chromatography-ultraviolet analysis with effect of post-acoustic waves and microwave radiation on fresh garlic cloves.

Results: The process revealed the effect of different radiation techniques on fresh garlic retains the principle component, allicin in its pure form and generated higher yield than the conventional way of extraction.

Conclusion: Therefore, materializing these techniques in the pharmaceutical industry will definitely be proved beneficial in term of time as well as money. Most interestingly, the methods ruled out possibilities of degradation of organosulfur compounds as well.

Keywords: Acoustic waves; allicin; garlic; high performance liquid chromatography-ultraviolet analysis; microwave radiation.

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Conflict of interest statement

Conflict of Interest: None declared.

Figures

Figure 1
Figure 1
Chemical structure of organosulfur compounds in garlic
Figure 2
Figure 2
Simplified mechanism of allicin formation
Figure 3
Figure 3
Ultraviolet spectra of allicin from (a) normal maceration extract, (b) probe sonication extract, (c) bath sonication extract and (d) microwave extract. Wave length in X axis and absorbance in Y axis
Figure 4
Figure 4
Calibration curve of standard allicin as obtained by high performance liquid chromatography-ultraviolet analysis
Figure 5
Figure 5
Chromatogram of standard solution of allicin (10 ìg/ml) as obtained by high performance liquid chromatography and ultraviolet analyzer
Figure 6
Figure 6
Chromatogram of purified extracts of garlic (10 ìg/ml) as obtained by high performance liquid chromatography and ultraviolet detection where (a) bath sonication and (b) probe sonication were applied
Figure 7
Figure 7
Chromatogram of purified extracts of garlic (10 ìg/ml) as obtained by high performance liquid chromatography and ultraviolet detection where (a) microwave radiation was applied and (b) normal maceration was performed
Figure 8
Figure 8
Transverse section of garlic clove after effect of ultrasonic radiation
Figure 9
Figure 9
Transverse section of garlic clove after effect of microwave radiation
Figure 10
Figure 10
Transverse section of garlic clove in normal condition
See this image and copyright information in PMC

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