Efficient determination of cysteine sulphoxides in <em>Allium</em> plants applying new biosensor and HPLC-MS² methods

• Main Authors: K. Ziegert, W. Schütze, H. Schulz, M. Keusgen, F. Gun, E. R. J. Keller
• Format: Article
• Language: English
• Published: Julius Kühn-Institut 2012-12-01
• Series: Journal of Applied Botany and Food Quality
• Online Access: https://ojs.openagrar.de/index.php/JABFQ/article/view/2187

Cysteine sulphoxide (CSO) contents of 16 different accessions of garlic (Allium sativum L.) and 15 varieties of onion (Allium cepa L.) were measured using two different rapid analytical methods: a biosensoric approach and a newly developed HPLC-MS2 technique. Both methods allow quantification of naturally occurring cysteine sulphoxides present in Allium plants without time-consuming sample pretreatment such as derivatisation of amino acid derivatives prior to HPLC-separation. It has been found that the amount of alliin, which is the predominant CSO occurring in garlic, varies between 0.2 and 2.2 g/100 g dry matter. Contrary to that, isoalliin representing the main CSO in onion has been detected in significantly lower amounts (0.3 to 1.25 g/100 g dry matter).