Solid phase microextraction coupled to liquid chromatography. Analysis of organosulphur compounds avoiding artifacts formation

Locatelli, Daniela Ana; Altamirano, Jorgelina Cecilia; Luco, Juan M.; Norlin, Rikard; Camargo, Alejandra Beatríz

doi:10.1016/j.foodchem.2014.02.010

Cited by 25 publications

(16 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…[3,17] UV and mass spectra of all synthesised OSCs were determined as previously described. [14] Chromatography grade acetonitrile (ACN), methanol (MeOH), acetone, hexane, isopropanol, and dichloromethane (DCM) were purchased from Merck (NY, United States). Ultrapure water (18 MΩcm) was obtained from a Milli-Q water purification system (Millipore, France).…”

Section: Reagentsmentioning

confidence: 99%

“…Thus, a reliable analytical methodology should be used. [14] Garlic-flavoured oils are considered a product that satisfies the consumer's preferences due to both their sensorial and healthrelated properties. [7] Indeed, there are different ways to flavour oil, and the chosen method can affect the quality of the resulting flavoured oil.…”

Section: Introductionmentioning

confidence: 99%

“…[2] Few studies evaluated the effects of the garlic-flavouring processes on OSCs. [14,15] Moreover, to our knowledge, there are no reports about the influence of flavouring processes on the quality of garlicflavoured oils, considering both aromatisation process and vegetable oil used. The purpose of this study is to evaluate these subjects in depth.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils

González¹,

Vidoni

Locatelli

et al. 2017

International Journal of Food Properties

View full text Add to dashboard Cite

In this study, the effects of two garlic-flavouring processes on quality parameters and the organosulphur compound profile were investigated. The results showed that the addition of fresh garlic increased acidity and peroxide values in all flavoured vegetable oils. Mono-, di-, and trisulphides were mainly present in aromatised oils, while allicin, ajoene, and vinyldithiins were found in macerated oils. Analyses of the principal components demonstrate that flavoured oils could be discriminated according to the flavouring processes. The experiments carried out in this study would allow one to predict the results of a flavouring procedure on an unknown sample and, consequently, its potential beneficial effects. ARTICLE HISTORY

show abstract

Section: Reagentsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils

González¹,

Vidoni

Locatelli

et al. 2017

International Journal of Food Properties

View full text Add to dashboard Cite

show abstract

“…The intact garlic bulb consist of S-amino acids notably cysteine and methione (traces) [15]. Due to oxidation of gamma glutamyl-S- were produced during the garlic extraction likely chopping and heating thus degrade phenolic constituents in intact garlic.…”

Section: Identification Of Garlic Water-soluble Constituent By Lc-ms/msmentioning

confidence: 99%

Comparison of the Main Bioactive Compounds and Antioxidant Activity from Garlic Water-soluble and Garlic Oil

Dewi

Kusnadi²,

Shih³

2017

KLS

View full text Add to dashboard Cite

Garlic is a natural source which has abundant organosulfur constituents. Garlic is divided into water-soluble organosulfur constituents mainly SAC (S-allylcystein), NAC (N-acetylcysteine) and oil soluble organosulfur constituents such as DATS (diallyl trisulfide), DADS (diallyl disulfide), DAS (diallyl sulfide). The aim of this research was to compare the bioactive constituents and antioxidant activity between garlic water-soluble and garlic oil. Garlic water-soluble constituents were identified by Liquid Chromatography-Mass Spectrometry (LC-MS) and five constituents were found, namely N-acetylcysteine (NAC), cysteinyl-alanine, phenol-2-2-benzoxazolyl and two unknown constituents. The GC-MS chromatogram also showed three main constituents present in garlic oil as diallyldisulphide (DADS), diallyltrisulphide (DATS) and D-limonene. Interestingly, garlic water-soluble extract had higher antioxidant activity 70 % ± 0.02 % in comparison with garlic oil 58 % ± 0.07 %. This study conducts a novel preparation of garlic water-soluble for enhancing antioxidant properties on garlic novel preparation.

show abstract

“…Although these pharmacological effects are not completely understood, most rely on sulfur-containing components [33][34][35][36]. Many of the active compounds in garlic and the other identified Allium species consist of lipid-soluble compounds, such as diallyl sulfide (DAS), diallyl disulfide (DADS), diallyl trisulfide (DATS) and ajoene [37], as well as aqueous soluble compounds, such as S-allylcysteine (SAC) and S-allyl mercaptocysteine (SAMC) [38].…”

Section: Introductionmentioning

confidence: 99%

Allyl methyl disulfide inhibits IL-8 and IP-10 secretion in intestinal epithelial cells via the NF-кB signaling pathway

Zhang

Wang

Zhang

et al. 2015

International Immunopharmacology

View full text Add to dashboard Cite

Solid phase microextraction coupled to liquid chromatography. Analysis of organosulphur compounds avoiding artifacts formation

Cited by 25 publications

References 35 publications

Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils

Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils

Comparison of the Main Bioactive Compounds and Antioxidant Activity from Garlic Water-soluble and Garlic Oil

Allyl methyl disulfide inhibits IL-8 and IP-10 secretion in intestinal epithelial cells via the NF-кB signaling pathway

Contact Info

Product

Resources

About