Variability in S-Alk(en)yl-L-Cysteine Sulfoxides in Garlic within a Seven-Month Period Determined by a Liquid Chromatography - Tandem Mass Spectrometry Method
Jazyk angličtina Země Nizozemsko Médium print
Typ dokumentu časopisecké články
Grantová podpora
NAZV-QJ1210158
Ministry of Agriculture of the Czech Republic
MSMT-43760/2015
Ministry of Education, Youth and Sports of the Czech Republic
MSMT No 20-SVV/2016
Ministry of Education, Youth and Sports of the Czech Republic
LM2018100
European Strategy Forum on Research Infrastructures -METROFOOD-CZ
PubMed
32399667
DOI
10.1007/s11130-020-00817-z
PII: 10.1007/s11130-020-00817-z
Knihovny.cz E-zdroje
- Klíčová slova
- Alliin, Allium sativum L., Cultivar, Locality, Storage,
- MeSH
- česnek * MeSH
- chromatografie kapalinová MeSH
- cystein MeSH
- sulfoxidy MeSH
- tandemová hmotnostní spektrometrie MeSH
- Publikační typ
- časopisecké články MeSH
- Názvy látek
- cystein MeSH
- sulfoxidy MeSH
The composition of garlic (Allium sativum L.) may vary among cultivars and, moreover, change over time, thereby affecting both biological activity and flavour. Thus, it is important to identify the trends in the content of bioactive compounds in garlic, by reliable analytical methods. This study was focused on the key sulfur-containing compounds, S-alk(en)yl-L-cysteine sulfoxides (alliin, isoalliin, methiin, propiin), which were quantified by a fast liquid chromatography - tandem mass spectrometry (LC-MS/MS) method. Several garlic cultivars were monitored repeatedly within seven months: one month before harvest maturity; at harvest maturity; and after two and six months of storage. The results showed not only a high variability among individual cultivars, but also among samples of the same cultivar grown at different localities. During storage, a significant increase in isoalliin content (up to 54-fold after six months) occurred. Nevertheless, none of the cultivars showed significantly different properties compared to others, suggesting that many other factors affect garlic composition.
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