IANIGLA   20881
INSTITUTO ARGENTINO DE NIVOLOGIA, GLACIOLOGIA Y CIENCIAS AMBIENTALES
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
SPME-HPLC-UV FOR ANALIZING OSC IN RAW AND PROCESSED GARLIC SAMPLES
Autor/es:
LOCATELLI, D.; FUSARI, C.; ALTAMIRANO, J.; CAMARGO, A.
Lugar:
Concordia, Entre Rios
Reunión:
Conferencia; International Conference on Food Innovation, FoodInnova 2014; 2014
Institución organizadora:
Universidad Nacional de Entre Rios y Universitat Politecnica de Valencia
Resumen:
This work proposes the novel application of solid phase microextraction for the analysis of organosulfur compounds (OSCs) of garlic samples by liquid chromatography with UV detection (HPLC-UV). Raw, cooked and distilled garlic samples were considered. The target analytes were diallyl disulfide (DADS), diallyl sulfide (DAS), diallyl trisulfide (DATS), allicin, 3-vinyl-4H-1,3-dithiin (3-VD), 2-vinyl-4H-1,2-dithiin (2-VD) and (E)- and (Z)-ajoene, which are the most important OSCs with biological activities present in raw and processed garlic. Additionally, a comparative study of OSCs profiles obtained by SPME-HPLC-UV and SPME coupled to gas chromatography with flame photometric detector (SPME-GC-FPD); was carried out. This study provided complementary evidence about OSCsĀ“s lability and ?artifacts? formation during the analytical process. The coupling of SPME to HPLC showed to be reliable, fast, sensible and selective methodology for OSCs analysis.
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