Qualitative and quantitative analysis of possible active components in garlic-based health foods

Abstract

Commercial garlic health foods were divided into two groups according to whether they contain allicin and/or ajoene or not. The allicin and/or ajoene containing samples were analyzed by HPLC, while the others by GC. Among the five allicin and/or ajoene containing samples, one sample contained 86% of allicin; the other four samples contained diallyl disulfide (12-44%), methyl allyl trisulfide (11-29%) and diallyl trisulfide (8-14%). Among the five samples which did not contain allicin and/or ajoene, one sample contained high content of 61% 2-vinyl-4H-1,3-dithiin; the other four samples contained diallyl disulfide (42-58%), methyl allyl trisulfide (4-13%) and diallyl trisulfide (7-39%).