Validated HPLC method and temperature stabilities for oil-soluble organosulfur compounds in garlic macerated oil

Abstract

To enhance the utilization of garlic macerated oil as functional foods, oil-soluble organosulfur compounds were investigated using normal-phase high-performance liquid chromatography method. For analysis of compounds, it was simply extracted with 98% n-hexane in 2-propanol followed by sensitive and selective determination of all compounds. These method exhibited excellent linearity for oil-soluble organosulfur compounds with good coefficient (r > 0.999). Average recoveries were in the range of 80.23-106.18%. The limits of quantitation of oil-soluble organosulfur compounds ranged from 0.32 to 9.56 μg mL(-1) and the limits of detection were from 0.11 to 3.16 μg mL(-1). Overall, the precision of the results, expressed as relative standard deviation, ranged from 0.55 to 11.67%. The proposed method was applied to determining the contents of oil-soluble organosulfur compounds in commercial garlic macerated oils. Also, the stability of oil-soluble organosulfur compounds in garlic macerated oil were evaluated during 3 months of storage at four difference temperatures (4, 10, 25 and 35°C). The results showed the studied oil-soluble compounds in garlic macerated oil were stable at 4°C and relatively unstable at 35°C with varied extents degradation. Therefore, these validation data and temperature stability may be useful for quality evaluation of garlic macerated oils.