Optimization of the formation of vinyldithiins, a therapeutic compound from garlic

Garlic has been used worldwide for centuries for its taste, but also for its health benefits. The therapeutic compounds are mostly organosulfurs, and can be formed when an enzyme, alliinase, gets in contact with its substrate, alliin. Both are separated in an entire cell, and react when the plant is damaged. The product of the enzymatic reaction, allicin, turns quickly into different molecules with potential beneficial effects. The way garlic is processed has a major influence on the released products. Indeed, an aqueous or oily medium, as far as the temperature, can emphasize the formation of specific compounds. Vinyldithiins are one of the active molecules, and are part of the garlic’s organoleptic properties. Their effects against obesity have been recently proven. This study aims to describe the conditions of vinyldithiins formation, as well as its extraction, purification and analyse. Vinyldithiins are mostly produced when garlic is crushed in edible oil, at low temperature. Extraction conditions (garlic/oil ratio, oil and garlic source, temperature and extraction time) were optimized. Analysis of the results were performed by HPLC.Finally, a purification process was set up. These results allow better knowledges on vinyldithiins formation that can be applied in garlic-based nutraceuticals. They might also lead to new uses of garlic in the production of highly valuable compounds.