Spectrophotometric Assay of Allicin in Iranian Garlic Products

Abstract

Allicin (diallyl thiosulfinate) is considered the most important biologically active organosulfur compound found in crushed garlic (Allium sativum Linn.). The amount of allicin in Iranian garlics (grown in North) and some commercially available garlic products has been determined by a UV spectroscopic method. This simple
spectrophotometric method has the advantage of not requiring an
allicin standard for quantitative determination of allicin. It was
found that the amount of total thiosulfinates and allicin is slightly
different in various garlic extracts and is significantly higher than
its quantity reported by others using garlic from different parts of
the world. Variations in the amount of thiosulfinates may be related
to climate conditions where garlic is grown.