Determination of phenolic acids in raw garlic (Allium sativum L.)and onion (Allium cepa L.) bulbs

Authors

  • Marta Drozd Chair and Department of Pharmaceutical Botany, Medical University of Lublin, Poland Author
  • Marcin Thomas Chair and Department of Pharmaceutical Botany, Medical University of Lublin, Poland Author
  • Renata Nowak Chair and Department of Pharmaceutical Botany, Medical University of Lublin, Poland Author https://orcid.org/0000-0003-4952-3147

Keywords:

Allium sativm L., Allium cepa L., phenolic acids, 2D-TLC and RP-HPLC analysis

Abstract

The analysis of free and liberated (by acidic and alkaline hydrolysis) phenolic acids in raw garlic (Allium sativm L.) and onion (Allium cepa L.) bulbs was performed by 2D-TLC and RP-HPLC methods. 13 phenolic acids were identified: ellagic, chlorogenic, homoprotocatechuic, potocatechuic, caffeic, gentisic, p-hydroxyphenylacetic, p-hydroxybenzoic, p-coumaric, vanillic, syringic, sinapic and ferulic. Using the RP-HPLC, the content of 7 major phenolic acids was determined, which ranged from 0.05 to 85.8 µg/g of the fresh material (0.1-252.1 µg/g of dried material) in garlic (Allium sativm L.) and from 0.05 to 5.8 µg/g of the fresh material (22.4-76.3 µg/g of dried material) in onion (Allium cepa L.).

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Annales Sectio DDD, XXIV, 1

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Published

2025-04-18

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Vol. 24 No. 1 (2011): Annales UMCS, Pharmacia, Sectio DDD, Volume XXIV

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