Multi-phytochemical determination of polar and non-polar garlic bioactive compounds in different food and nutraceutical preparations

•A novel multi-phytochemical protocol was used to analyze garlic preparations.•Phytochemicals were optimally extracted by Ultrasound and Liquid Microextraction.•First time HILIC-HPLC served to rapidly resolve flavonols and sugars.•Organosulfur compounds were properly separated using RP-HPLC.•The pro...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2021-02, Vol.337, p.127648-127648, Article 127648
Main Authors: Ramirez, Daniela Andrea, Altamirano, Jorgelina Cecilia, Camargo, Alejandra Beatriz
Format: Article
Language:English
Subjects:
Bioactivities
DLLME
Garlic preparations
Multi-phytochemical
RP-HILIC-HPLC
Ultrasound
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:•A novel multi-phytochemical protocol was used to analyze garlic preparations.•Phytochemicals were optimally extracted by Ultrasound and Liquid Microextraction.•First time HILIC-HPLC served to rapidly resolve flavonols and sugars.•Organosulfur compounds were properly separated using RP-HPLC.•The protocol showed good performance and green advantages over traditional methods. Amongst functional foods, garlic and its by-products stand out given their rich phytochemical profile. A comprehensive analytical approach becomes necessary to fully address garlic preparations health-promoting activities, considering the coexistence of several active ingredients from different chemical families. For this, we developed a multi-phytochemical protocol combining Ultrasound and Dispersive Liquid-Liquid Microextraction, coupled to Liquid Chromatography, for the determination of flavonols, organosulfur compounds, and inulin. Hydrophilic interaction chromatography showed an adequate resolution of flavonols and sugars in a shorter time. The protocol showed a suitable performance and acceptable quantitative yields for garlic powder, cooked garlic, black garlic, and liquid garlic flavouring samples. Additionally, the proposed methodology represented a useful tool to assess how the different garlic products related to functional properties, taking into account the various phytochemical families present in each sample. This is the first time a comprehensive and multi-phytochemical validated analysis of garlic preparations is proposed.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2020.127648