Reference : Analysis of the diastereoisomers of alliin by HPLC
Scientific journals : Article
Physical, chemical, mathematical & earth Sciences : Chemistry
http://hdl.handle.net/2268/132455
Analysis of the diastereoisomers of alliin by HPLC
English
[fr] Analyse des diastéréoisomères de l'alliine par HPLC
DETHIER, Bérénice mailto [Université de Liège - ULg > Chimie et bio-industries > Chimie générale et organique >]
Laloux, Morgan [Université de Liège - ULg > Chimie et bio-industries > Chimie générale et organique >]
Hanon, Emilien [> >]
Nott, Katherine mailto [Université de Liège - ULg > Chimie et bio-industries > Chimie générale et organique > >]
Heuskin, Stéphanie mailto [Université de Liège - ULg > Chimie et bio-industries > Analyse, qual. et risques - Labo. de Chimie analytique >]
Wathelet, Jean-Paul mailto [Université de Liège - ULg > Chimie et bio-industries > Chimie générale et organique >]
15-Nov-2012
Talanta
Elsevier Science
101
447-452
Yes (verified by ORBi)
International
0039-9140
1873-3573
Amsterdam
The Netherlands
[en] HPLC ; Validation ; Porous graphitic carbon ; alliin ; garlic
[en] Garlic has been known for its therapeutic effects for centuries and is used worldwide as a functional food. The concentration of the active molecules could be enhanced by a better knowledge of their biosynthesis. The precursor of these compounds, alliin (a sulfur amino-acid) has been obtained by chemical synthesis. However, this synthesis route also leads to a diastereoisomer as co-product. This work describes the development of an analytical method which allows the separation and quantification of the two diastereoisomers in order to determine in which proportion the natural form can be produced. The HPLC method which was optimized and validated by accuracy profile exploits an original stationary phase consisting of porous graphitic carbon (PGC). Furthermore, the developped method was used to separate the diastereoisomers of methiin, another garlic cysteine sulfoxide, and to analyse and aqueous extract of garlic. The ability to quantify the amount of natural alliin is valuable for further work on garlic molecules and their application for health protection.
Researchers ; Professionals ; Students ; Others
http://hdl.handle.net/2268/132455
10.1016/j.talanta.2012.09.058
http://www.sciencedirect.com/science/article/pii/S0039914012008156?v=s5

File(s) associated to this reference

Fulltext file(s):

FileCommentaryVersionSizeAccess
Restricted access
Manuscrit accepté.pdfAuthor preprint554.51 kBRequest copy

Bookmark and Share SFX Query

All documents in ORBi are protected by a user license.