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

31 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

Fingerprint

Garlic
garlic
analytical methods
cysteine
high performance liquid chromatography
High Pressure Liquid Chromatography
detection limit
Limit of Detection
derivatization
Fluorescence
methodology
S-allylcysteine
fluorescence

Keywords

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

ASJC Scopus subject areas

  • Food Science

Cite this

A comparative study of the different analytical methods for analysis of S-allyl cysteine in black garlic by HPLC. / Bae, Sang Eun; Cho, Seung Yong; Won, Yong Duk; Lee, Seon Ha; Park, Hyun Jin.

In: LWT - Food Science and Technology, Vol. 46, No. 2, 01.05.2012, p. 532-535.

Research output: Contribution to journalArticle

Bae, Sang Eun ; Cho, Seung Yong ; Won, Yong Duk ; Lee, Seon Ha ; Park, Hyun Jin. / A comparative study of the different analytical methods for analysis of S-allyl cysteine in black garlic by HPLC. In: LWT - Food Science and Technology. 2012 ; Vol. 46, No. 2. pp. 532-535.
@article{98fbda36f5b14e139817ba084740778d,
title = "A comparative study of the different analytical methods for analysis of S-allyl cysteine in black garlic by HPLC",
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{\%}.",
keywords = "Analytical method development, Black garlic, High performance liquid chromatography, S-allyl cysteine",
author = "Bae, {Sang Eun} and Cho, {Seung Yong} and Won, {Yong Duk} and Lee, {Seon Ha} and Park, {Hyun Jin}",
year = "2012",
month = "5",
day = "1",
doi = "10.1016/j.lwt.2011.11.013",
language = "English",
volume = "46",
pages = "532--535",
journal = "LWT - Food Science and Technology",
issn = "0023-6438",
publisher = "Academic Press Inc.",
number = "2",

}

TY - JOUR

T1 - A comparative study of the different analytical methods for analysis of S-allyl cysteine in black garlic by HPLC

AU - Bae, Sang Eun

AU - Cho, Seung Yong

AU - Won, Yong Duk

AU - Lee, Seon Ha

AU - Park, Hyun Jin

PY - 2012/5/1

Y1 - 2012/5/1

N2 - 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%.

AB - 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%.

KW - Analytical method development

KW - Black garlic

KW - High performance liquid chromatography

KW - S-allyl cysteine

UR - http://www.scopus.com/inward/record.url?scp=84856025629&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84856025629&partnerID=8YFLogxK

U2 - 10.1016/j.lwt.2011.11.013

DO - 10.1016/j.lwt.2011.11.013

M3 - Article

AN - SCOPUS:84856025629

VL - 46

SP - 532

EP - 535

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

IS - 2

ER -