Validated HPLC Method and Temperature Stabilities for Oil-Soluble Organosulfur Compounds in Garlic Macerated Oil

To enhance the utilization of garlic macerated oil as functional foods, oil-soluble organosulfur compounds were investigated using normalphase high-performance liquid chromatography method. For analysis of compounds, it was simply extracted with 98% n-hexane in 2-propanol followed by sensitive and selective determination of all compounds. These method exhibited excellent linearity for oil-soluble organosulfur compounds with good coefficient (r > 0.999). Average recoveries were in the range of 80.23‐106.18%. The limits of quantitation of oil-soluble organosulfur compounds ranged from 0.32 to 9.56 m gm L 21 and the limits of detection were from 0.11 to 3.16 m gm L 21 . Overall, the precision of the results, expressed as relative standard deviation, ranged from 0.55 to 11.67%. The proposed method was applied to determining the contents of oil-soluble organosulfur compounds in commercial garlic macerated oils. Also, the stability of oil-soluble organosulfur compounds in garlic macerated oil were evaluated during 3 months of storage at four difference temperatures (4, 10, 25 and 358C). The results showed the studied oil-soluble compounds in garlic macerated oil were stable at 48C and relatively unstable at 3588C with varied extents degradation. Therefore, these validation data and temperature stability may be useful for quality evaluation of garlic macerated oils.