A comparative study of the different analytical methods for analysis of S-allyl cysteine in black garlic by HPLC

Sang Eun Bae, Seung Yong Cho, Yong Duk Won, Seon Ha Lee, Hyun Jin Park

Research output: Contribution to journalArticle

33 Citations (Scopus)

Abstract

A sensitive and reproducible analytical method to measure S-allyl cysteine (SAC) in black garlic was developed using the HPLC-FLD (fluorescence detection) with prior derivatization with AccQ-Fluor Reagent. The results were then compared with those from obtained using the HPLD-UVD (ultraviolet detection) that has been conventionally used for measuring SAC in raw garlic. The SAC content in raw garlic measured by the HPLC-FLD and the HPLD-UVD were 21.52 and 22.73μg/g, respectively. And these results were satisfactory with %CV (coefficient of variation) less than 2%. However, the application of the HPLC-UVD for the determination of SAC in black garlic was limited due to the high %CV that arose from the unstable baseline. However, the HPLC-FLD could be applied to the measurement of SAC in black garlic with satisfactory %CV. The HPLC-FLD method was validated by determining the linearity, limit of detection, limit of quantification, accuracy and precision. This method showed excellent linearity with a coefficient of determination (R 2) greater than 0.998. The limits of detection (LOD) and the limit of quantification (LOQ) were 6.28 and 19.02μg/mL, respectively. The accuracy ranged from 98.51 to 102.08%, and the precision of the method was found to be less than 2%.

Original languageEnglish
Pages (from-to)532-535
Number of pages4
JournalLWT - Food Science and Technology
Volume46
Issue number2
DOIs
Publication statusPublished - 2012 May 1

Keywords

  • Analytical method development
  • Black garlic
  • High performance liquid chromatography
  • S-allyl cysteine

ASJC Scopus subject areas

  • Food Science

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