JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Quantitative Analysis of Allylmethyl Sulfide, Dimethyl Disulfide, and Dipropyl Sulfide in Biopesticides Containing Allium sativum Extract Using Gas Chromatography Mass Spectrometry-Head Space Sampler
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Quantitative Analysis of Allylmethyl Sulfide, Dimethyl Disulfide, and Dipropyl Sulfide in Biopesticides Containing Allium sativum Extract Using Gas Chromatography Mass Spectrometry-Head Space Sampler
Lim, Sung-Jin; Oh, Young-Tak; Kim, Jin-Hyo; Choi, Geun-Hyoung; Park, Byung-Jun;
  PDF(new window)
 Abstract
BACKGROUND: Garlic (Allium sativum) contains polyphenols and sulfur compounds that are recognized as antioxidant, antithrombotic, anticancer, antibacterial, antimicrobial, nematicidal, and insecticidal activity. For this reason, the Environmentally-friendly Agriculture Promotion Act allowed the garlic extract as commercial biopesticide material for crop protection, nine commercial biopesticides containing A. sativum extract have been marketed in Korea. METHODS AND RESULTS: The determination of allylmethyl sulfide (AMS), dimethyl disulfide (DMDS), and dipropyl sulfide (DPS) in biopesticides containing A. sativum extract was developed and validated by gas chromatography (GC) mass spectrometry (MS) with head-space sampler. The developed method was validated, and the limit of quantification (LOQ) and recovery rates of AMS, DMDS, and DPS were 0.08, 0.32, and 0.09 mg/L and 90.3-91.3, 86.2-88.3, and 87.6-89.5%, respectively. From the nine commercial biopesticide samples, contents of AMS, DMDS, and DPS were analyzed using the developed method and results showed
 Keywords
Allium sativum;Allylmethyl sulfide;Dimethyl disulfide;Dipropyl sulfide;Head-space;
 Language
Korean
 Cited by
 References
1.
Ankri, S., & Mirelman, D. (1999). Antimicrobial properties of allicin from garlic. Microbes and Infection, 1(2), 125-129. crossref(new window)

2.
Becker, P. M., van Wikselaar, P. G., Mul, M. F., Pol, A., Engel, B., Wijdenes, J. W., van der Peet-Schwering, C. M. C., Wisselink, H. J., & Stockhofe-Zurwieden, N. (2012). Actinobacillus pleuropneumoniae is impaired by the garlic volatile allyl methyl sulfide (AMS) in vitro and in-feed garlic alleviates pleuropneumonia in a pig model. Veterinary Microbiology, 154(3), 316-324. crossref(new window)

3.
Casella, S., Leonardi, M., Melai, B., Fratini, F., & Pistelli, L. (2013). The role of diallyl sulfides and dipropyl sulfides in the in vitro antimicrobial activity of the essential oil of garlic, Allium sativum L., and leek, Allium porrum L. Phytotherapy Research, 27(3), 380-383. crossref(new window)

4.
de Kok Food, A., VWA, S. A., Fernandez-Alba, A. R., Gamon, M., Valenciana, G., Lippold, S. D. R., Ravio, P. & Valverde, A. (2007). Method validation and quality control procedures for pesticide residues analysis in food and feed. pp.1-38.

5.
Dugravot, S., Grolleau, F., Macherel, D., Rochetaing, A., Hue, B., Stankiewicz, M., Huignard, J., & Lapied, B. (2003). Dimethyl disulfide exerts insecticidal neurotoxicity through mitochondrial dysfunction and activation of insect KATP channels. Journal of Neurophysiology, 90(1), 259-270. crossref(new window)

6.
Ensminger, M. E., & Ensminger, A. H. (1994). Foods & Nutrition Encyclopedia, Vol. 1 p. 750, CRC Press, USA.

7.
Escobal, A., Iriondo, C., & Katime, I. (1999). Organic solvents adsorbed in polymeric films used in food packaging:: Determination by head-space gas chromatography. Polymer Testing, 18(4), 249-255. crossref(new window)

8.
Harris, J. C., Plummer, S., Turner, M. P., & Lloyd, D. (2000). The microaerophilic flagellate Giardia intestinalis: Allium sativum (garlic) is an effective antigiardial. Microbiology, 146(12), 3119-3127. crossref(new window)

9.
Jung, E. B., Choi, J. H., Yu, H. J., Kim, K. H., Lee, S. K., Hwang, Y. I., & Lee, S. H. (2013). Organosulfur Compounds in Fermented Garlic Extracts and the Effects on Alcohol Induced Cytotoxicity in CYP2E1-Transfected HepG2 Cells. Journal of the Korean Society of Food Science and Nutrition, 42(3), 342-347. crossref(new window)

10.
Kim, J. W., Huhl, J. E., Kyung, S. H., & Kyung, K. H. (2004). Antimicrobial activity of alk(en) yl sulfides found in essential oils of garlic and onion. Food Science and Biotechnology, 13(2), 235-239.

11.
Kim, K. S., Kim, K. H., Kim, N. S., Ihm, Y. B., Lee, H. D., Kim, H. G., You, O. J., Oh, B. Y., Im, G. J., & Ryu, G. H. (2006). Survey on compliance of pesticide registration standard and pesticide usage of paddy rice and leaf Vegetables in Korea. The Korean Journal of Pesticide Science, 10(3), 183-188.

12.
Kyung, K. H., & Fleming, H. P. (1997). Antimicrobial activity of sulfur compounds derived from cabbage. Journal of Food Protection, 60(1), 67-71.

13.
Lim, S. J., Lee, J. H., Kim, J. H., Choi, G. H., Cho, N. J., & Park, B. J. (2014). Determination of dimethyl disulfide, diallyl disulfide, and diallyl trisulfide in Biopesticides containing Allium sativum extract by gas chromatography. Korean Journal of Environmental Agriculture, 33(4), 381-387. crossref(new window)

14.
MacDougall, D., & Crummett, W. B. (1980). Guidelines for data acquisition and data quality evaluation in environmental chemistry. Analytical Chemistry, 52(14), 2242-2249. crossref(new window)

15.
Ogita, A., Nagao, Y., Fujita, K. I., & Tanaka, T. (2007). Amplification of vacuole-targeting fungicidal activity of antibacterial antibiotic polymyxin B by allicin, an allyl sulfur compound from garlic. The Journal of Antibiotics, 60(8), 511-518. crossref(new window)

16.
Otson, R., & Kumarathasan, P. (1995). An automated head space analysis method for xylenes and ethylbenzene in blood and water. Chemosphere, 30(6), 1109-1123. crossref(new window)

17.
Rattanachaikunsopon, P., & Phumkhachorn, P. (2008). Diallyl sulfide content and antimicrobial activity against food-borne pathogenic bacteria of chives (Allium schoenoprasum). Bioscience, Biotechnology, and Biochemistry, 72(11), 2987-2991. crossref(new window)

18.
Reboredo-Rodriguez, P., Gonzalez-Barreiro, C., Cancho-Grande, B., & Simal-Gandara, J. (2012). Dynamic headspace/GC-MS to control the aroma fingerprint of extra-virgin olive oil from the same and different olive varieties. Food Control, 25(2), 684-695. crossref(new window)

19.
Sanjuan-Herraez, D., de La Osa, S., Pastor, A., & de la Guardia, M. (2014). Air monitoring of selected volatile organic compounds in wineries using passive sampling and headspace-gas chromatography-mass spectrometry. Microchemical Journal, 114, 42-47. crossref(new window)

20.
Simonetti, G. (1990). Simon & Schuster's Guide to Herbs and Spices. S. Schuler (Ed.). Simon & Schuster Inc., USA.