Monika Monika Anita Dua Sandeep Kumar Sanjay Sharma Sanjeev Gupta Ashwani Mittal


Over the past few years, the biological properties of garlic have been utilized as an attractive natural alternative to many
therapeutic drugs. The biological effects of garlic have been ascribed to organosulfur compounds, secondary metabolites
derived from amino acids. The present study aimed to investigate the extracts of a novel garlic variety (Hisar garlic 17) after processing it as fresh, dry, heated, and aged in different solvents and then analyzed with highly sensitive and rapid technique i.e., High resolution liquid chromatograph mass spectrometer quadrupole time of flight (HR-LCMS-QTOF) Mass spectrometer to study the amino acids and organosulfur compounds. 47 amino acids and 11 organosulfur compounds were detected out of which 8 organosulfur compounds were found as secondary metabolites of amino acids. Among the 22 crucial α-amino acids, garlic extracts revealed the presence of 18 amino acids, either in their native state or associated with various complex compounds. The study reported major organosulfur compounds, including Alliin, S-allyl cysteine, S-methyl cysteine, N-gamma-Glutamyl-S-allylcysteine, and 2-Propenyl 1-(2- propenylsulfinyl)propyl disulfide. This study demonstrated that HG17 garlic is abundant in amino acids and organosulfur compounds, suggesting its potential utilization as a supplement in nutraceuticals.





Aged garlic, Allium sativum, Amino acids, Dry garlic, Fresh garlic, Heated garlic, Organosulfur compounds

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Research Articles

How to Cite

Profiling of organosulfur compounds and amino acids in novel variety of Allium sativum (Hisar garlic 17) by HR-LCMS-QTOF. (2024). Journal of Applied and Natural Science, 16(1), 315-324. https://doi.org/10.31018/jans.v16i1.5386