GC and Mass-Spectrometric Comparison of Organo Sulfur Compounds in Two Varieties of Iranian Garlic

Abstract

Garlic antibiotic action is well known; it is reputed to offer protection against coronary thrombosis and atherosclerosis exhibiting antioxidant and anticancer effects. ^1,2 In this work ¹ H NMR and gas chromatography in conjunction with mass spectrometry have been used for the identification and determination of these compounds in two varieties of Iranian garlic [Allium sativum var. sativum (I) and Allium sativum var. holmense (II)]. The organosulfur compounds in (I) exhibiting a concentration higher than 1% are diallyl sulfide (1.3%), diallyl disulfide (8%), methyl allyl disulfide (19%), methyl allyl trisulfide (3.2%), diallyl trisulfide (5.5%), diallyl tetrasulfide (2%), 2,3-dimethyl thiophen (1.8%), 5-methyl-1,2,3-thiadiazol (5%), and 1,2-ditiolan-3-carboxilic acid (1.5%). The amount of organosulfur compounds in (II) are diallyl disulfide (2%), methyl allyl trisulfide (6.3%), diallyl tetrasulfide (5%), and cyclopentanthiol (2.5%).

KeyWord:

• Garlic
• GC-mass
• holmens
• organosulfur