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Article

Quantification of allicin by high performance liquid chromatography‑ultraviolet analysis with effect of post‑ultrasonic sound and microwave radiation on fresh garlic cloves

Sankhadip Bose1★, Bibek Laha2, Subhasis Banerjee3★ Corresponding author

  1. 1Departments of Pharmacognosy, College of Technological Sciences, College of Pharmacy, Asansol, West Bengal, India.
  2. 2Pharmaceutics, and, India.
  3. 3Pharmaceutical Chemistry, Gupta College of Technological Sciences, College of Pharmacy, Asansol, West Bengal, India.

CORRESPONDENCE

Sankhadip Bose

Departments of Pharmacognosy, College of Technological Sciences, College of Pharmacy, Asansol, West Bengal, India.

sankha.bose@gmail.com

Received: 30-07-2013; Revised: 29-08-2013.

Volume 10, Issue 38S · pp. 288–293 · PUBLISHED 28 May 2014 · DOI: 10.4103/0973-1296.133279

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ABSTRACT

Background: Garlic (Allium sativum L.) has been accepted universally to be applied in food, spice and traditional medicine. The medicinal and other beneficial properties of garlic are attributed to organosulfur compounds. Objective: As of today no simultaneous analysis has been performed; hence the transformation of allicin to its degraded products during cultivation and storage is open into doubt. Materials and Methods: In our present work, we have tried to develop a sensitive and reproducible analytical method to measure allicin by high performance liquid chromatography‑ultraviolet analysis with effect of post‑acoustic waves and microwave radiation on fresh garlic cloves. Results: The process revealed the effect of different radiation techniques on fresh garlic retains the principle component, allicin in its pure form and generated higher yield than the conventional way of extraction. Conclusion: Therefore, materializing these techniques in the pharmaceutical industry will definitely be proved beneficial in term of time as well as money. Most interestingly, the methods ruled out possibilities of degradation of organosulfur compounds as well.

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    Bose, S., Laha, B., & Banerjee, S. (2014). Quantification of allicin by high performance liquid chromatography‑ultraviolet analysis with effect of post‑ultrasonic sound and microwave radiation on fresh garlic cloves. Pharmacognosy Magazine, 10(38S), 288–293. https://doi.org/10.4103/0973-1296.133279