A new HPLC method to quantify alliin, the major sulfur compound in garlic

Garlic is recognized for centuries for its health benefits, mostly linked to its sulfur- components. Among the products extracted from the cloves, alliin retained our attention.
Alliin was synthesized. This process leads to two stereoisomers. Their HPLC separation was the aim of this work.
The method described in the literature (amino column, detection at 210 nm) showed a resolution of 1,1 between the isomers. A second method was developed: the stationary phase was porous graphitic carbon and a water-ACN gradient was used for the elution. It provided a resolution of 3,2, was shorter and underwent the validation process.
The method leads to satisfying results. The separation is excellent, and the validation criteria are fulfilled. This may be valuable for future research on garlic.