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Variability in S-Alk(en)yl-l-Cysteine Sulfoxides in Garlic within a Seven-Month Period Determined by a Liquid Chromatography – Tandem Mass Spectrometry Method

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Abstract

The composition of garlic (Allium sativum L.) may vary among cultivars and, moreover, change over time, thereby affecting both biological activity and flavour. Thus, it is important to identify the trends in the content of bioactive compounds in garlic, by reliable analytical methods. This study was focused on the key sulfur-containing compounds, S-alk(en)yl-l-cysteine sulfoxides (alliin, isoalliin, methiin, propiin), which were quantified by a fast liquid chromatography – tandem mass spectrometry (LC-MS/MS) method. Several garlic cultivars were monitored repeatedly within seven months: one month before harvest maturity; at harvest maturity; and after two and six months of storage. The results showed not only a high variability among individual cultivars, but also among samples of the same cultivar grown at different localities. During storage, a significant increase in isoalliin content (up to 54-fold after six months) occurred. Nevertheless, none of the cultivars showed significantly different properties compared to others, suggesting that many other factors affect garlic composition.

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Abbreviations

ACSOs:

S-alk(en)yl-l-cysteine sulfoxides

ESI:

electrospray

HILIC:

hydrophilic interaction chromatography

ISTD:

internal standard

LC:

liquid chromatography

OCMHA:

O-(carboxymethyl)hydroxylamine hemihydrochloride

MRM:

multiple reaction monitoring

MS:

mass spectrometry

MS/MS:

tandem MS

QqQ:

triple quadrupole

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Availability of Data and Material

The data that support the findings of this study are available from the corresponding author, Jana Hajslova, upon reasonable request.

Funding

This study was supported by the Ministry of Agriculture of the Czech Republic (NAZV-QJ1210158); the “National Program of Sustainability I” – NPU I (LO1601 - No.: MSMT-43760/2015); METROFOOD-CZ research infrastructure project (MEYS Grant No: LM2018100) including access to its facilities; and by the specific university research (MSMT No 20-SVV/2016).

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Authors and Affiliations

  1. Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Technicka 3, 6, 166 28, Prague, Czech Republic

    Michaela Rektorisova, Vojtech Hrbek, Monika Jiru & Jana Hajslova

  2. Crop Research Institute, Prague, Drnovska 507/73, 6, 161 06, Prague, Czech Republic

    Jaroslava Ovesna

Authors
  1. Michaela Rektorisova
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  2. Vojtech Hrbek
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  3. Monika Jiru
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  4. Jaroslava Ovesna
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  5. Jana Hajslova
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Contributions

All authors contributed to the study conception and design. Sample preparation and data analysis were performed by Michaela Rektorisova, Vojtech Hrbek and Monika Jiru. Funding was acquisited by Jana Hajslova and Jaroslava Ovesna. The first draft of the manuscript was written by Michaela Rektorisova and all authors commented on previous versions of the manuscript. All authors read and approved the final manuscript.

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Correspondence to Jana Hajslova.

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Rektorisova, M., Hrbek, V., Jiru, M. et al. Variability in S-Alk(en)yl-l-Cysteine Sulfoxides in Garlic within a Seven-Month Period Determined by a Liquid Chromatography – Tandem Mass Spectrometry Method. Plant Foods Hum Nutr 75, 376–382 (2020). https://doi.org/10.1007/s11130-020-00817-z

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