A examine, carried out by researchers from nutraceutical firm Pharmactive Biotech Merchandise and Instituto de Química Orgánica Common in Madrid, evaluated new scientific approaches to evaluate the content material of S-allyl-L-cysteine (SAC)—the principle organosulfur compound in aged garlic dietary supplements (AGS) to which lots of its well being advantages have been attributed.
“The outcomes gathered by the appliance of those two methodologies evidenced the extremely variable composition of business AGS, in addition to the identification of plenty of potential composition frauds affecting their genuineness and advantages on well being,” they wrote within the journal Meals.
Composition discrepancies
The examine highlighted that rising demand for plant-based meals dietary supplements requires higher analytical strategies to make sure their high quality and authenticity.
Insufficient authorized frameworks and shortcomings in present protocols to make sure standardization have led to a rising variety of fraudulent practices, the researchers famous.
Among the points reported embrace discrepancies within the content material of declared bioactives, undeclared use of artificial or cheaper alternate options, and the addition of compounds to counteract unwanted effects or enhance bioavailability.
Black garlic well being advantages
Black garlic is often manufactured utilizing thermal processing. This includes ageing uncooked garlic bulbs at excessive temperatures and managed humidity for as much as three months.
The next Maillard response, caramelization and chemical oxidation enhance the phytonutrient content material and bioactive properties and lead to a non-odorous, sweeter style.
Different much less widespread ageing processes embrace fermentation with probiotics and soaking in hydroalcoholic options.
Proof suggests the complement might profit heart problems, diabetes, weight problems and hypertension.
The reported well being advantages are primarily related to the organosulfur compounds, predominantly SAC, which is up to six times higher in aged black garlic than contemporary garlic.
Examine particulars
The examine optimized and evaluated two new approaches, liquid chromatography coupled to mass spectrometry (LC-MS) and move injection analysis-(electrospray ionization) mass spectrometry (FIA-(ESI)MS), as strategies to evaluate the standard of aged garlic dietary supplements (AGS).
SAC content material was used as a measure of complement high quality, as that is the principle bioactive compound related to the complement’s well being advantages.
Each of the analyzed strategies had been discovered to be efficient for quantifying SAC. Nonetheless, the LC-MS was in a position to differentiate SAC and its bioactive diastereoisomer, S-1-propenyl-L-cysteine (S1PC), in addition to a number of typical garlic organosulfur compounds.
FIA-MS fingerprinting is taken into account an acceptable methodology for high-throughput high quality management however has not but been utilized to AGS. Within the present examine, the researchers confirmed its effectiveness for quick screening of AGS the place no differentiation between SAC and S1PC is required, resembling within the nutraceutical business and by regulatory our bodies.
“On this sense, solely these AGS samples that don’t meet specs or don’t include SAC would want to bear in-depth research utilizing extra time-consuming and costly LC-MS approaches, thus contributing to the rational use of amenities for AGS authentication and high quality management,” the researchers famous.
Supply: Meals
2024, 13(17), 2645; doi: 10.3390/foods13172645“A Comparative Examine of LC-MS and FIA-(ESI)MS for Quantitation of S-Allyl-L-Cysteine in Aged Garlic Dietary supplements.”
Authors: I. Jiménez-Amezcua et al.
