Chemometric optimisation of pressurised liquid extraction for the determination of alliin and S-allyl-cysteine in giant garlic (<i>Allium ampeloprasum</i> L.) by liquid chromatography tandem mass spectrometry

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dc.contributor.authorPeterssen-Fonseca, Darlene
dc.contributor.authorHenriquez-Aedo, Karem
dc.contributor.authorCarrasco-Sandoval, Jonathan
dc.contributor.authorCanumir-Veas, Juan
dc.contributor.authorHerrero, Miguel
dc.contributor.authorAranda, Mario
dc.date.accessioned2025-01-20T23:51:39Z
dc.date.available2025-01-20T23:51:39Z
dc.date.issued2021
dc.description.abstractIntroduction Giant garlic is a functional food that contains different kinds of bioactive molecules with beneficial effects on chronic noncommunicable diseases like diabetes and cardiovascular conditions. Considering biosynthesis pathways, abundance, and biological activity, alliin and S-allyl-cysteine were used as chemical markers of organosulphur compounds present in giant garlic.
dc.description.abstractObjective To establish a chemometric optimisation of pressurised liquid extraction for the determination of alliin and S-allyl-cysteine in giant garlic by liquid chromatography tandem mass spectrometry (LC-MS/MS).
dc.description.abstractMethodology Samples were blanched (ca. 90 degrees C for 10 min) to inactivate alliinase and gamma-glutamyl transpeptidase enzymes and then freeze-dried. Chemometric optimisation was performed via response surface methodology based on central composite design (CCD). Organosulphur compound yields were determined applying a validated LC-MS/MS method in multiple reaction monitoring (MRM) mode using the following transitions: for alliin m/z 178 -> 74 and for S-allyl-cysteine m/z 162 -> 41.
dc.description.abstractResults According to CCD results, under constant conditions of pressure (1500 psi) and time (20 min), the optimal conditions for pressurised liquid extraction of alliin and S-allyl-cysteine were 70.75 and 68.97% v/v of ethanol in extraction solvent and 76.45 and 98.88 degrees C as extraction temperature, respectively. Multiple response optimisation for the simultaneous extraction of both organosulphur compounds was established via desirability function. Under these conditions, 2.70 +/- 0.27 mg g(-1) dry weight (DW) of alliin and 2.79 +/- 0.22 mg g(-1) DW of S-allyl-cysteine were extracted.
dc.description.abstractConclusions These results clearly demonstrated that pressurised liquid extraction is an efficient green technique to extract bioactive organosulphur compounds from giant garlic. Extraction yields were significantly (p < 0.05) higher than those obtained with conventional ultra-turrax extraction.
dc.fuente.origenWOS
dc.identifier.doi10.1002/pca.3046
dc.identifier.eissn1099-1565
dc.identifier.issn0958-0344
dc.identifier.urihttps://doi.org/10.1002/pca.3046
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/94834
dc.identifier.wosidWOS:000634007000001
dc.issue.numero6
dc.language.isoen
dc.pagina.final1058
dc.pagina.inicio1051
dc.revistaPhytochemical analysis
dc.rightsacceso restringido
dc.subjectalliin
dc.subjectcysteine sulphoxides
dc.subjectgreen chemistry
dc.subjectresponse surface methodology
dc.subjectmass spectrometry
dc.subjectS&#8208
dc.subjectallyl&#8208
dc.subjectcysteine
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleChemometric optimisation of pressurised liquid extraction for the determination of alliin and S-allyl-cysteine in giant garlic (<i>Allium ampeloprasum</i> L.) by liquid chromatography tandem mass spectrometry
dc.typeartículo
dc.volumen32
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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