Solid Phase Microextraction Coupled To Liquid Chromatography. Analysis Of Organosulfur Compounds Avoiding Artifacts Formation.

LOCATELLI, DANIELA; JORGELINA C. ALTAMIRANO; LUCO, JUAN; NORLIN RIKARD; ALEJANDRA B. CAMARGO

FOOD CHEMISTRY

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2014 vol. 157 p. 199 - 204

0308-8146

This work proposes the novel application of a microextraction technique, solid phase microextraction (SPME), coupled to liquid chromatography with UV detection (HPLC-UV) for the analysis of organosulfur compounds (OSCs) in garlic samples. Additionally, a comparative study of OSCs profiles obtained by SPME coupled with HPLC?UV and gas chromatography with a flame photometric detector (GC-FPD), respectively; was carried out. This study provided complementary evidence about OSCss lability and "artifacts" formation during the analytical process. Raw, cooked, and distilled garlic samples were considered. The target analytes were diallyl disulfide (DADS), diallyl sulfide (DAS), diallyl trisulphide (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. The coupling of SPME and HPLC showed to be a reliable, fast, sensible, and selective methodology for OSCs analysis.