SPME-HPLC-UV for analyzing OSC in raw and processed garlic samples

DANIELA, LOCATELLI; GONZÁLEZ, ROXANA; JORGELINA C. ALTAMIRANO; ALEJANDRA B. CAMARGO

Concordia, Entre Ríos

Conferencia; International Conference on Food Innovation, Food Innova.; 2014

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 to HPLC-UV and gas chromatography with flame photometric detector (GC-FPD), respectively; was carried out. This study provided complementary evidence about OSCs´s 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 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. The coupling of SPME and HPLC showed to be reliable, fast, sensible and selective methodology for OSCs analysis.