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Title: Chemometric optimisation of pressurised liquid extraction for the determination of alliin and S‐allyl‐cysteine in giant garlic ( Allium ampeloprasum L.) by liquid chromatography tandem mass spectrometry

Abstract

Abstract Introduction 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. Objective 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). Methodology Samples were blanched (ca. 90°C for 10 min) to inactivate alliinase and γ‐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. Results 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°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 gmore » −1 dry weight (DW) of alliin and 2.79 ± 0.22 mg g −1 DW of S‐allyl‐cysteine were extracted. Conclusions 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.« less

Authors:
 [1]; ORCiD logo [1];  [1];  [2];  [3]; ORCiD logo [4]
+ Show Author Affiliations
  1. Laboratorio de Biotecnología y Genética de Alimentos. Departamento de Ciencia y Tecnología de los Alimentos. Facultad de Farmacia Universidad de Concepción Concepción Chile
  2. Laboratorio de Bioprocesos. Departamento de Agroindustrias. Facultad de Ingeniería Agrícola Universidad de Concepción Chillán Chile
  3. Laboratorio de Foodomics Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC‐UAM) Madrid Spain
  4. Laboratorio de Investigación en Fármacos y Alimentos, Departamento de Farmacia, Facultad de Química y de Farmacia Pontificia Universidad Católica de Chile Santiago Chile
Publication Date:
Sponsoring Org.:
USDOE
OSTI Identifier:
1786529
Resource Type:
Publisher's Accepted Manuscript
Journal Name:
Phytochemical Analysis
Additional Journal Information:
Journal Name: Phytochemical Analysis Journal Volume: 32 Journal Issue: 6; Journal ID: ISSN 0958-0344
Publisher:
Wiley Blackwell (John Wiley & Sons)
Country of Publication:
United Kingdom
Language:
English

Citation Formats

Peterssen‐Fonseca, Darlene, Henríquez‐Aedo, Karem, Carrasco‐Sandoval, Jonathan, Cañumir‐Veas, Juan, Herrero, Miguel, and Aranda, Mario. Chemometric optimisation of pressurised liquid extraction for the determination of alliin and S‐allyl‐cysteine in giant garlic ( Allium ampeloprasum L.) by liquid chromatography tandem mass spectrometry. United Kingdom: N. p., 2021. Web. doi:10.1002/pca.3046.
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Peterssen‐Fonseca, Darlene, Henríquez‐Aedo, Karem, Carrasco‐Sandoval, Jonathan, Cañumir‐Veas, Juan, Herrero, Miguel, & Aranda, Mario. Chemometric optimisation of pressurised liquid extraction for the determination of alliin and S‐allyl‐cysteine in giant garlic ( Allium ampeloprasum L.) by liquid chromatography tandem mass spectrometry. United Kingdom. https://doi.org/10.1002/pca.3046
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Peterssen‐Fonseca, Darlene, Henríquez‐Aedo, Karem, Carrasco‐Sandoval, Jonathan, Cañumir‐Veas, Juan, Herrero, Miguel, and Aranda, Mario. Sun . "Chemometric optimisation of pressurised liquid extraction for the determination of alliin and S‐allyl‐cysteine in giant garlic ( Allium ampeloprasum L.) by liquid chromatography tandem mass spectrometry". United Kingdom. https://doi.org/10.1002/pca.3046.
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@article{osti_1786529,
title = {Chemometric optimisation of pressurised liquid extraction for the determination of alliin and S‐allyl‐cysteine in giant garlic ( Allium ampeloprasum L.) by liquid chromatography tandem mass spectrometry},
author = {Peterssen‐Fonseca, Darlene and Henríquez‐Aedo, Karem and Carrasco‐Sandoval, Jonathan and Cañumir‐Veas, Juan and Herrero, Miguel and Aranda, Mario},
abstractNote = {Abstract Introduction 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. Objective 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). Methodology Samples were blanched (ca. 90°C for 10 min) to inactivate alliinase and γ‐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. Results 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°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. Conclusions 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.},
doi = {10.1002/pca.3046},
journal = {Phytochemical Analysis},
number = 6,
volume = 32,
place = {United Kingdom},
year = {Sun Mar 28 00:00:00 EDT 2021},
month = {Sun Mar 28 00:00:00 EDT 2021}
}
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https://doi.org/10.1002/pca.3046
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