Validated HPLC method and temperature stabilities for oil-soluble organosulfur compounds in garlic macerated oil.
To enhance the utilization of garlic macerated oil as functional foods, oil-soluble organosulfur compounds were investigated using normal-phase high-performance liquid chromatography method. For analysis of compounds, it was simply extracted with 98% n-hexane in 2-propanol followed by sensitive and selective determination of all compounds. These method exhibited excellent linearity for oil-soluble organosulfur compounds with good coefficient (r > 0.999). Average recoveries were in the range of 80.23-106.18%. The limits of quantitation of oil-soluble organosulfur compounds ranged from 0.32 to 9.56 μg mL(-1) and the limits of detection were from 0.11 to 3.16 μg mL(-1). Overall, the precision of the results, expressed as relative standard deviation, ranged from 0.55 to 11.67%. The proposed method was applied to determining the contents of oil-soluble organosulfur compounds in commercial garlic macerated oils. Also, the stability of oil-soluble organosulfur compounds in garlic macerated oil were evaluated during 3 months of storage at four difference temperatures (4, 10, 25 and 35°C). The results showed the studied oil-soluble compounds in garlic macerated oil were stable at 4°C and relatively unstable at 35°C with varied extents degradation. Therefore, these validation data and temperature stability may be useful for quality evaluation of garlic macerated oils.
Food Analysis Center, Korea Food Research Institute, 65, Anyangpangyo-ro 1201beon-gil, Bundang-gu, Seongnam-si, Gyeonggi-do, Republic of Korea.
Miyoung
M
Yoo
Food Analysis Center, Korea Food Research Institute, 65, Anyangpangyo-ro 1201beon-gil, Bundang-gu, Seongnam-si, Gyeonggi-do, Republic of Korea.
Sunyoung
S
Kim
Food Analysis Center, Korea Food Research Institute, 65, Anyangpangyo-ro 1201beon-gil, Bundang-gu, Seongnam-si, Gyeonggi-do, Republic of Korea.
Sanghee
S
Lee
Food Analysis Center, Korea Food Research Institute, 65, Anyangpangyo-ro 1201beon-gil, Bundang-gu, Seongnam-si, Gyeonggi-do, Republic of Korea shindb@kfri.re.kr.
Dongbin
D
Shin
D000498:Allyl Compounds / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D004355:Drug Stability; D005737:Garlic / Q000737:chemistry*; D057230:Limit of Detection; D016014:Linear Models; D010938:Plant Oils / Q000737:chemistry*; D015203:Reproducibility of Results; D013440:Sulfides / Q000737:chemistry*; D013696:Temperature
D000498:Allyl Compounds; D010938:Plant Oils; D013440:Sulfides; C038491:allyl sulfide