title: Quantification of allicin by high performance liquid chromatography-ultraviolet analysis with effect of post-ultrasonic sound and microwave radiation on fresh garlic cloves.
abstract: BACKGROUND
  Garlic (Allium sativum L.) has been accepted universally to be applied in food, spice and traditional medicine. The medicinal and other beneficial properties of garlic are attributed to organosulfur compounds.
  
  
  OBJECTIVE
  As of today no simultaneous analysis has been performed; hence the transformation of allicin to its degraded products during cultivation and storage is open into doubt.
  
  
  METHODS
  In our present work, we have tried to develop a sensitive and reproducible analytical method to measure allicin by high performance liquid chromatography-ultraviolet analysis with effect of post-acoustic waves and microwave radiation on fresh garlic cloves.
  
  
  RESULTS
  The process revealed the effect of different radiation techniques on fresh garlic retains the principle component, allicin in its pure form and generated higher yield than the conventional way of extraction.
  
  
  CONCLUSIONS
  Therefore, materializing these techniques in the pharmaceutical industry will definitely be proved beneficial in term of time as well as money. Most interestingly, the methods ruled out possibilities of degradation of organosulfur compounds as well.
authors.affiliation: Department of Pharmacognosy, Gupta College of Technological Sciences, College of Pharmacy, Asansol, West Bengal, India.
authors.forename: Sankhadip
authors.initials: S
authors.lastname: Bose
authors.affiliation: Department of Pharmaceutics, Gupta College of Technological Sciences, College of Pharmacy, Asansol, West Bengal, India.
authors.forename: Bibek
authors.initials: B
authors.lastname: Laha
authors.affiliation: Department of Pharmaceutical Chemistry, Gupta College of Technological Sciences, College of Pharmacy, Asansol, West Bengal, India.
authors.forename: Subhasis
authors.initials: S
authors.lastname: Banerjee
keywords: Acoustic waves; allicin; garlic; high performance liquid chromatography-ultraviolet analysis; microwave radiation