Multi-Phytochemical Determination Of Polar And Non-Polar Garlic Bioactive Compounds In Different Food And Nutraceutical Preparations

RAMIREZ, DANIELA ANDREA; ALTAMIRANO, JORGELINA CECILIA; CAMARGO, ALEJANDRA BEATRIZ

FOOD CHEMISTRY

ELSEVIER SCI LTD

Año: 2021

0308-8146

Amongst functional foods, garlic and its by-products stand out given their rich phytochemical profile. A comprehensive analytical approach becomes necessary to fully address garlic preparations health-promoting activities, considering the coexistence of several active ingredients from different chemical families. For this, we developed a multi-phytochemical protocol combining Ultrasound and Dispersive Liquid-Liquid Microextraction, coupled to Liquid Chromatography, for the determination of flavonols, organosulfur compounds, and inulin. Hydrophilic interaction chromatography showed an adequate resolution of flavonols and sugars in a shorter time. The protocol showed a suitable performance and acceptable quantitative yields for garlic powder, cooked garlic, black garlic, and liquid garlic flavouring samples. Additionally, the proposed methodology represented a useful tool to assess how the different garlic products related to functional properties, taking into account the various phytochemical families present in each sample. This is the first time a comprehensive and multi-phytochemical validated analysis of garlic preparations is proposed.