[en] Allyl sulfides, ajoenes and vinyldithiins are the three main groups of volatile organosulfur compounds that are formed when garlic is crushed. The manner garlic is processed (nature of the extraction medium, temperature…) has a major influence on their relative proportion and the amounts produced. It has been proven recently that the vinyldithiins are at the origin of garlic’s capacity to prevent adipocytes development. Their incorporation in garlic-based nutraceuticals is thus particularly interesting. In this context, this work aims to optimize the production of vinyldithiins from garlic. After having determined the best garlic origin (Spanish) and the best oil for the extraction (olive or sunflower oil), the extraction conditions were optimized (1/2 (w/w garlic oil), 37 °C, 6 h) and 133 mg of vinyldithiins was obtained from 100 g of fresh garlic. Carrying out the extraction under microwave irradiation allowed increasing the yield 3.6-fold (yield 486 mg of vinyldithiins from 100 g of fresh garlic). This study may also contribute to the development of new garlic derived high value products by enhancing the comprehension of their formation.
Disciplines :
Food science Chemistry
Author, co-author :
DETHIER, Bérénice ; Université de Liège - ULiège > Chimie et bio-industries > Chimie générale et organique
Hanon, Emilien
Maayoufi, Said
Nott, Katherine ; Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle
Fauconnier, Marie-Laure ; Université de Liège - ULiège > Chimie et bio-industries > Chimie générale et organique
Language :
English
Title :
Optimization of the formation of vinyldithiins, therapeutic compounds from garlic
WHO media center (2012) Obesity and overweight fact sheet 311
Bongiorno PB, Fratellone PM, LoGiudice P (2008) Potential health benefits of garlic (Allium sativum): a narrative review. J Complement Integr Med 5(1):1553-3840
Agarwal KC (1996) Therapeutic actions of garlic constituents. Med Res Rev 16:111-124
Keophiphath M, Priem F, Jacquemond-Collet I, Clément K, Lacasa D (2009) 1,2-vinyldithiin from garlic inhibits differentiation and inflammation of human preadipocytes. J Nutr 139:2055-2060
Sendl A, Schliack M, Loser R, Stanislaus F, Wagner H (1992) Inhibition of cholesterol synthesis in vitro by extracts and isolated compounds prepared from garlic and wild garlic. Atherosclerosis 94:79-85
Nishimura H, Higuchi O, Tateshita K (2003) Antioxidative activity of sulfur containing compounds in Allium species for human LDL oxidation in vitro. J Agric Food Chem 51:7208-7214
Egen-Schwind C, Eckard R, Jekat FW, Winterhoff H (1992) Pharmacokinetics of vinyldithiins, transformation products of allicin. Planta Med 58:8-13
Egen-Schwind C, Eckard R, Kemper FH (1992) Metabolism of garlic constituents in the isolated perfused rat liver. Planta Med 58:301-305
Iberl B, Winkler G, Müller B, Knobloch K (1990) Quantitative determination of allicin and alliin from garlic by HPLC. Planta Med 56:320-326
Block E, Ahmad S, Jain MK, Crecely RW, Apitz-Castro R, Cruz MR (1984) (E, Z)-Ajoene: a potent antithrombotic agent from garlic. J Am Chem Soc 106:8295-8296
Block E, Ahmad S, Catalfamo JL, Jain MK, Apitz-Castro R (1986) Antithrombotic organosulfur compounds from garlic: structural, mechanistic, and synthetic studies. J Am Chem Soc 108:7045-7055
Block E (2010) Garlic and other alliums: the lore and the science. Royal Society of Chemistry, Cambridge
Yoshida H, Iwata N, Katsuzaki H, Naganawa R, Ishikawa K, Fukuda H, Fujino T, Suzuki A (1998) Antimicrobial activity of a compound isolated from an oil-macerated garlic extract. Biosci Biotechnol Biochem 62(5):1014-1017
IUPAC (1987) Standard methods for the analysis of oils, fats and derivatives, international union for pure and applied chemistry: 1st supplement to the 7th revised and enlarged edition. IUPAC 2.205
Dieffenbacher A, Pocklington WD (1987) In: IUPAC (ed) Standard methods for the analysis of oils, fats and derivatives, international union for pure and applied chemistry. IUPAC 2.201. Blackwell scientific, London
Zhou J, Wang J (2009) Immobilization of alliinase with a water soluble-insoluble reversible N-succinyl-chitosan for allicin production. Enzyme Microb Technol 45:299-304
Krest I, Glodek J, Keusgen M (2000) Cysteine sulfoxides and alliinase activity of some Allium species. J Agric Food Chem 48(8):3753-3760
Tatke P, Jaiswal Y (2011) An overview of microwave assisted extraction and its applications in herbal drug research. J Med Plant Res 5:21-31
Paré JRJ, Bélanger JMR, Stafford SS (1994) Microwave-assisted process (MAPTM): a new tool for the analytical laboratory. Trends Anal Chem 13(4):176-184
Eskilsson CS, Björklund E (2001) Analytical-scale microwaveassisted extraction. J Chromatogr A 902:227-250
Delazar A, Nahar L, Hamedeyazdan S, Sarker SD (2012) Microwave-assisted extraction in natural products isolation. In: Sarker SD, Nahar L (eds) Natural products isolation, 3rd edn. Humana Press/Springer-Verlag, USA
