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Quantitative Determination of Allicin in Garlic:  Supercritical Fluid Extraction and Standard Addition of Alliin

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United States Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, Food Composition Laboratory, Beltsville, Maryland 20705
Cite this: J. Agric. Food Chem. 2004, 52, 4, 682–687
Publication Date (Web):January 24, 2004
https://doi.org/10.1021/jf034853x
Copyright © Not subject to U.S. Copyright. Published 2004 American Chemical Society
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    Abstract

    A quantitative method is described for the determination of allicin (2-propene-1-sulfinothioic acid S-2-propenyl ester) in garlic, using standard additions of alliin (l-(+)-S-allylcysteine sulfoxide) in conjunction with supercritical fluid extraction (SFE) and high performance liquid chromatography analysis with UV−vis absorbance detection. Optimum CO2-SFE conditions provided 96% recovery for allicin with precision of 3% (RSD) for repeat samples. The incorporation of an internal standard (allyl phenyl sulfone) in the SFE step resulted in a modest improvement in recovery (99%) and precision (2% RSD). Standard additions of alliin were converted to allicin in situ by endogenous alliinase (l-(+)-S-alk(en)ylcysteine sulfoxide lyase, EC 4.4.1.4). Complete conversion of the spiked alliin to allicin was achieved by making additions after homogenization-induced conversion of the naturally occurring cysteine sulfoxides to thiosulfinates had taken place, thus eliminating the likelihood of competing reactions. Concentration values for allicin determined in samples of fresh garlic (Allium sativum L. and Allium ampeloprasum) and commercially available garlic powders (Allium sativum L.) by standard addition of alliin were found in all cases to be in statistical agreement (95% confidence interval) with values determined using a secondary allicin standard (concentration determined using published extinction coefficients). This method provides a convenient alternative for assessing the amount of allicin present in fresh and powdered garlic, as alliin is a far more stable and commercially prevalent compound than allicin and is thus more amenable for use as a standard for routine analysis.

    Keywords: Alliin; allicin; alliinase; cysteine sulfoxides; thiosulfinates; standard addition; supercritical fluid extraction; high performance liquid chromatography

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    †

     Current address:  Centers for Disease Control and Prevention, National Center for Environmental Health, Division of Laboratory Sciences, Inorganic Toxicology and Nutrition Branch, Atlanta, GA 30341.

    ‡

     Author affiliation:  United States Food and Drug Administration, Center for Food Safety and Applied Nutrition, College Park, MD 20740.

    *

     To whom correspondence should be addressed. Tel.:  (301) 504-8569. Fax:  (301) 504-8314. E-mail:  [email protected].

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