DEVELOPMENT OF GARLIC BIOACTIVE COMPOUNDS ANALYTICAL METHODOLOGY BASED ON LIQUID PHASE MICROEXTRACTION USING RESPONSE SURFACE DESIGN. IMPLICATIONS FOR DUAL ANALYSIS: COOKED AND BIOLOGICAL FLUIDS SAMPLES

DANIELA RAMIREZ; DANIELA, LOCATELLI; JORGELINA C. ALTAMIRANO; CAROLINA TORRES PALAZZOLO; FUSARI, CECILIA; ALEJANDRA B. CAMARGO

FOOD CHEMISTRY

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2016 vol. 215 p. 493 - 500

0308-8146

Organosulphur compounds (OSCs) present in garlic (Allium sativum L.) are the main responsible of22 several biological properties. Researches related to functional foods indicate the importance of23 quantifying these compounds in food matrices and biological fluids. For this purpose, this paper24 introduces a novel methodology based on dispersive liquid-liquid microextraction (DLLME) coupled25 to high performance liquid chromatography with ultraviolet detector (HPLC-UV) for the extraction26 and determination of organosulphur compounds in different matrices. The target analytes were allicin,27 (E)- and (Z)-ajoene, 2-vinyl-4H-1, 2-dithiin (2-VD), diallyl sulphide (DAS) and diallyl disulphide28 (DADS). An experimental design was used to optimize the microextraction technique, and the29 analytical performance was evaluated under optimum conditions. The method proved to be reliable,30 fast, precise and accurate. It was also successfully applied to determine OSCs in cooked garlic samples31 as well as blood plasma and digestive fluids.