Sulfur compounds identification and quantification from Allium spp. fresh leaves
Liliana Gıˆtin a, Rodica Dinica b, Camelia Neagu a,*, Loredana Dumitrascu a
a Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, 111 Domneasca Street, 800201 Galat‚i, Romania
b Dunarea de Jos University of Galati, Faculty of Science and Environment, 111 Domneasca Street, 800201 Galat‚i, Romania
a b s t r a c t
Background: Pyruvic acid concentration is a critical factor in determining Allium spp. pungency.This study was initiated to accurately measure the background pyruvic acid levels in Romanian Allium spp. From the pungency point of view, all analyzed plant varieties in this study are considered low pungent cultivars based on the enzymatically produced pyruvate level (between 42 mmol/g and 222 mmol/g fresh wt). Chromatographic analysis was carried out for the different varieties of the most popular fresh leaves (Allium cepa var. “Diamant”, Allium cepa var. “Rubiniu”, and Allium ursinum L.) in order to identify the sulfur compounds. The thin layer chromatography analysis led to the identification of allicin, with Rf ¼ 0.377-0.47, as an important sulfur compound. The gas chromatography-mass spectrometry analysis of the leaves’ extracts detected disulfides as the major sulfur compounds. Principal component analysis was performed to establish the differences in plant composition. These studies suggest the potential good uses of the fresh leaves of Romanian Allium spp. as condiment, ingredient, or preservative in the food industry.
Keywords:
Allium cepa
Allium ursinum L.
Bioactive compounds
Leaves
Thin layer chromatography