Simultaneous determination of four bioactive compounds in Korean rice wine (makgeolli) by solvent extraction coupled with gas chromatography-mass spectrometry

Makgeolli is a traditional Korean rice wine reported to have anticancer, anti-inflammatory, and antioxidant effects. We developed an approach involving solvent extraction coupled with gas chromatography-mass spectrometry to determine four bioactive compounds, farnesol (FOH), squalene (SQ), and newly identified 4-vinyl guaiacol (4-VG) and 2,4-di-tert-butylphenol (DTBP), in makgeolli. The method was validated with the linearity, limit of detection, limit of quantification, intra- and inter-day precision, and accuracy. The validated method was then applied to several makgeolli, beer, and wine samples. 4-VG and DTBP were identified in all beverages, but FOH and SQ were only identified in makgeolli

Comparative studies of bioactive organosulphur compounds and antioxidant activities in garlic (<i>Allium sativum</i> L.), elephant garlic (<i>Allium ampeloprasum</i> L.) and onion (<i>Allium cepa</i> L.)

<p>We evaluated organosulphur compounds in <i>Allium</i> vegetables, including garlic, elephant garlic and onion, using high-performance liquid chromatography. Among organosulphur compounds, elephant garlic had considerable γ-glutamyl peptides, and garlic had the highest alliin content. Onion had low level of organosulphur compounds than did elephant garlic and garlic. In addition, antioxidant capacities were evaluated by oxygen radical absorbance capacity (ORAC) values and 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging assay. The results showed that garlic had the highest antioxidant capacity, followed by elephant garlic and onion. Furthermore, a positive correlation was observed between antioxidant activities and organosulphur compounds (<i>R</i> > 0.77). Therefore, our results indicate that there was a close relationship between antioxidant capacity and organosulphur compounds in <i>Allium</i> vegetables.</p

Comparative studies of bioactive organosulphur compounds and antioxidant activities in garlic (<i>Allium sativum</i> L.), elephant garlic (<i>Allium ampeloprasum</i> L.) and onion (<i>Allium cepa</i> L.)

<p>We evaluated organosulphur compounds in <i>Allium</i> vegetables, including garlic, elephant garlic and onion, using high-performance liquid chromatography. Among organosulphur compounds, elephant garlic had considerable γ-glutamyl peptides, and garlic had the highest alliin content. Onion had low level of organosulphur compounds than did elephant garlic and garlic. In addition, antioxidant capacities were evaluated by oxygen radical absorbance capacity (ORAC) values and 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging assay. The results showed that garlic had the highest antioxidant capacity, followed by elephant garlic and onion. Furthermore, a positive correlation was observed between antioxidant activities and organosulphur compounds (<i>R</i> > 0.77). Therefore, our results indicate that there was a close relationship between antioxidant capacity and organosulphur compounds in <i>Allium</i> vegetables.</p