High-performance ion-pair chromatography method for simultaneous analysis of alliin, deoxyalliin, allicin and dipeptide precursors in garlic products using multiple mass spectrometry and UV detection

Arnault, Ingrid; Christidès, Jean-Philippe; Mandon, N.; Haffner, Thomas; Kahane, Rémi; Auger, J.

doi:10.1016/s0021-9673(03)00214-0

Cited by 108 publications

(47 citation statements)

References 12 publications

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“…In preliminary experiments using another liquid chromatography technique (Arnault et al, 2003), the concentrations of three sulfur precursors in leek plants were determined. Results showed that in addition to PCSO, the only precursor studied here, methyl-cysteine sulfoxide and propenyl-cysteine sulfoxide also increased sharply after intensive damage by A. assectella caterpillars (Auger and Arnault, personal communication).…”

Section: Discussionmentioning

confidence: 99%

Increased Sulfur Precursors and Volatiles Production by the Leek Allium porrum in Response to Specialist Insect Attack

et al. 2005

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Abstract-To defend themselves against herbivory, plants use a variety of direct and indirect strategies involving induced increases in secondary substances. Species of the Allium genus (Alliaceae), such as the leek Allium porrum (L.), produce nonprotein sulfur amino acids derived from cysteine, i.e., alk(en)yl-cysteine sulfoxides that are precursors of volatile thiosulfinates and disulfides. These defend most species including the specialist leek moth, Acrolepiopsis assectella. We determined by measuring the increase in the sulfur precursor propyl-cysteine sulfoxide (PCSO) if production of this precursor is induced in response to moth attack and mechanical wounding. The concentration of PCSO was determined by HPLC in 2-or 6-mo-old leeks after attacks of various intensity either by the specialist leek moth or by a generalist moth, Agrotis ipsilon. Injury-induced release of sulfur volatiles was measured by GC/MS after the attacks. Results showed an increase in the production of sulfur compounds in both the precursor and volatile form, occurring only in association with intensive attacks by leek moths. The increase in sulfur precursors also led to an increase in the release of sulfur volatiles. This induced response may provide an effective defense strategy against the plant's main natural enemy, both directly and indirectly by attracting entomophagous insects.

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Section: Discussionmentioning

confidence: 99%

Increased Sulfur Precursors and Volatiles Production by the Leek Allium porrum in Response to Specialist Insect Attack

et al. 2005

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“…16 Garlic extracts were subjected to HPLC using a Varian Prostar 210 pump and a Prostar 325 ultraviolet-visible detector (Varian Inc., Santa Clara, CA, USA). Compounds were separated on a 150-· 3-mm (i.d.)…”

Section: Determination Of Alliin and S-allyl Cysteine By High-performmentioning

confidence: 99%

High Temperature- and High Pressure-Processed Garlic Improves Lipid Profiles in Rats Fed High Cholesterol Diets

Sohn

Kim

You

et al. 2012

Journal of Medicinal Food

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Garlic protects against degenerative diseases such as hyperlipidemia and cardiovascular diseases. However, raw garlic has a strong pungency, which is unpleasant. In this study, we examined the effect of high temperature/ high pressure-processed garlic on plasma lipid profiles in rats. Sprague-Dawley rats were fed a normal control diet, a high cholesterol (0.5% cholesterol) diet (HCD) only, or a high cholesterol diet supplemented with 0.5% high temperature/high pressure-processed garlic (HCP) or raw garlic (HCR) for 10 weeks. The body weights of the rats fed the garlic-supplemented diets decreased, mostly because of reduced fat pad weights. Plasma levels of total cholesterol (TC), low-density lipoprotein cholesterol, and triglyceride (TG) in the HCP and HCR groups decreased significantly compared with those in the HCD group. Additionally, fecal TC and TG increased significantly in the HCP and HCR groups. It is notable that no significant differences in plasma or fecal lipid profiles were observed between the HCP and HCR groups. High temperature/high pressure-processed garlic contained a higher amount of S-allyl cysteine than raw garlic (P < .05). The results suggest that high temperature/high pressure-processed garlic may be useful as a functional food to improve lipid profiles.

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“…For high-performance thin-layer chromatography (HPTLC) analysis, 1 g dry leaf powder was extracted using 10 mL methanol-water (80:20, v/v) plus 0.05% formic acid (pH 3) following the modified method given by Arnault et al (2003). An aliquot of 1 mL of 1 mg/L stock solution of alliin was taken and was further diluted with methanol to make the final volume to 10 mL (100 ng/mL).…”

Section: Phytochemical Analysismentioning

confidence: 99%

Alliin obtained from leaf extract of garlic grown underin situconditions possess higher therapeutic potency as analyzed in alloxan-induced diabetic rats

Nasim

Dhir

Kapoor

et al. 2011

Pharmaceutical Biology

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High-performance ion-pair chromatography method for simultaneous analysis of alliin, deoxyalliin, allicin and dipeptide precursors in garlic products using multiple mass spectrometry and UV detection

Cited by 108 publications

References 12 publications

Increased Sulfur Precursors and Volatiles Production by the Leek Allium porrum in Response to Specialist Insect Attack

Increased Sulfur Precursors and Volatiles Production by the Leek Allium porrum in Response to Specialist Insect Attack

High Temperature- and High Pressure-Processed Garlic Improves Lipid Profiles in Rats Fed High Cholesterol Diets

Alliin obtained from leaf extract of garlic grown underin situconditions possess higher therapeutic potency as analyzed in alloxan-induced diabetic rats

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