نبذة مختصرة : Aim: To perform the qualitative and quantitative analysis of biologically active compounds determined in food supplements, containing garlic (Allium sativum L.) powder, using high performance liquid chromatography (HPLC) method. Object and methods: In order to apply HPLC technique for qualitative and quantitative assessment of biologically active compounds in food supplements, containing garlic powder, there were evaluated two different food supplements, which have been manufactured in different countries: garlic powder tablets, Denmark (further – food supplement-1) and garlic powder capsules, USA (futher – food supplement-2). For the extraction of biologically active compounds from food supplements, containing garlic powder, methanol – water (80:20, V/V) and 0,05% formic acid solutions (pH<3) were used (when allinase is inhibited). In order to activate an allinase, water was selected as extraction solvent. In this study chromatograph Waters 2695 with photodiode array detector (Waters 996, 200 - 400 nm wave length) was used. In order to compare the qualitative and quantitative composition of biologically active compounds, determined in food supplements and in raw garlic bulbs, the raw garlic bulbs extracts were prepared and investigated. Results: In one food supplement-1 tablet, containing garlic powder, there was estimated (-)- L-alliin (1,921±0,02 mg), which coincided with 91,48% of the manufacturer’s declared content, presented on the product package. The manufacturer does not declare on the food supplement-2 package any amount of biologically active compounds, however amount of (-)-L-alliin, which is equal 3,802±0,01 mg, was estimated in one garlic powder capsule. After comparison of an existing biologically active compounds determined in 1 gram of garlic powder and in raw garlic bulbs it was found that the amount of biologically active compounds in raw garlic is lower than in the same weight of garlic powder.
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