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 OSCs´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.