VALIDATION AND ANALYSIS OF DIALLYL DISULFIDE AND DIALLYL TRISULFIDE IN GARLIC (ALLIUM SATIVUM L.) USING GAS CHROMATOGRAPHY
DOI:
https://doi.org/10.22159/ijap.2020.v12s1.FF035Keywords:
Diallyl disulfide, Diallyl trisulfide, Garlic, Gas chromatography, Flame ionization detector, Optimization, ValidationAbstract
Objective: The purpose of this research was to optimize and validate a method for measuring the levels of diallyl disulfide (DADS) and diallyl trisulfide
(DATS) in garlic and single clove garlic.
Methods: The analysis was performed using gas chromatography (GC) equipped with an HP-1 column and a flame ionization detector. The initial
column temperature was set at 140°C and increased at 1°C/min to 180°C. The injector and detector temperatures were set to 200°C, the carrier gas
flow rate was 0.80 mL/min, and the injection volume was 1.0 μL. The optimized conditions of analysis were then validated which included selectivity,
linearity, accuracy, precision, limit of detection (LOD), and limit of quantification (LOQ).
Results: Using the validated assay and a concentration range of 0.5–20 μg/mL, the coefficient of correlation (r) for DADS was 0.9999 and the LOD
and LOQ for DADS were 0.3063 μg/mL and 1.0210 μg/mL, respectively. Using the validated assay and a concentration range of 0.5–20 μg/mL, the
coefficient of correlation for DATS was 0.9999 and the LOD and LOQ for DATS were 0.1986 μg/mL and 0.6621 μg/mL, respectively. The percentage of
recovery was in the range of 98.05–101.76% and coefficient of variation ≤ 2%.
Conclusion: This GC method accurately measures the levels of DADS and DATS in garlic.
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