Volume 7 • Issue 1 • 10000e60J Bioequiv AvailabISSN: 0975-0851 JBB, an open access journal

Open Access

Butnariu, J Bioequiv Availab 2014, 7:1 DOI: 10.4172/jbb.10000e60

Open Access

Editorial

EditorialAs a component of garlic (Allium sativum) and onion (Allium

cepa) distilled oil were isolated organosulphur compounds such are: diallyl disulphide; propenyl disulphide and allyl propyl disulphide. If the garlic cloves are frozen, pulverized and extracted with acetone, the extracts by evaporation contain residue and not any sulphur, thus indicating the absence of free sulphide in plants.

White powder of garlic had practically no odor, but with the addition of small quantities of water, typically garlic odor was detected and antibacterial principle of alicin isolated and extracted. This shows that neither alicin nor allyl sulphur from “garlic oil” are not presented in any type of garlic. When the powder was heated for 30 minutes with 95 % ethanol, there was no reaction to the addition of water the insoluble residue [1].

However, when a small amount (i.e. 1 mg/mL) of fresh garlic powder was added to the insoluble fraction of alcohol (20 mg/mL), the activity of the treated sample was found to be equal to that of the untreated powder. Treatment with ethanol 95% inactivated the necessary enzyme for the precursor cleavage, while addition of a small amount of enzyme resulted in normal cleavage [2].

Since a precise definition of “essential oil” is “a volatile substance contained in certain herbs that provide a distinctive odor of the plant” and it is known that volatile substances of Allium species are not found in plants, but resulting in cell breakdown plant, it is best to know the process that leads to a product derived from alliaceous plants, removing volatile components [3].

One way to classify different Allium species, it is by type of tion–sulfines alkyl groups or in a more realistic than the related compounds such as polysulfides. This type of chemo taxonometric information has been used to determine the relationships between different types of Allium. Only the Chinese chives presented a predominance of methyl groups, although all examined Alliacee plants containing such groups. Three of the plants examined, garlic, wild garlic clove and garlic with large alkyl allyl group is dominant. The only plant containing detectable amounts of allyl groups is Chinese chives. Propyl group presents major alkyl in the chives, shallots, leeks and is also present in onions. In disagreement with older publications [4,5], but according to Lawson’s observations [6], propyl group is absent in garlic, wild garlic, garlic chives big Chinese cabbages, being present instead a 1–propenyl.

Even if all the plants containing group, 1–propenyl, it is dominant in the onion only.

Total percentage of 1–propenyl from tion–sulfines group of onion and bisulfide is misleading since the major part generated as 1–propensulfenic acid, will end as the lacrymogenic factor, which is not included in the calculations because the most part is lost during analysis. However, in an experiment using ether as the extraction solvent in the case of white onion, 0.5 mmol/g of lacrymogenic factor was isolated as compared to 0.2 mmol/g, total amount of thiosulfate. In some extracts were found small amount of bisulfides. Since the homogenates of the plants were kept 24 hours in menthol prior to

extraction and analyzed by chromatographic methods, were isolated other organo–sulfur compounds.

Allium homogenates prepared from peeled bulbs (garlic, wild garlic, large cabbages, onions, shallots) or from clean plants such as leeks, chives, Chinese chives, roots and the ends were removed, were stored at room temperature for 30 minutes, then analyzed by rapid extraction and concentration [7]. Analytical results were not changed after increasing the time between homogenization and extraction in 6 hours. When homogenates were kept overnight at room temperature, the only significant change was the disappearance of MeCH=CHS(O)SR type of tion–sulfines. In terms of quantitative analysis, there is some variation between the different extraction methods [8]. Organoleptic assessment of distillates by steam distillation of onions at room temperature shows that intensifies the taste and smell compared to smell freshly cut plants. From the point of view of plant specimens, the situation is ambiguous. The relative percentage of the various alkyl groups may vary depending on the plant (for example, Chinese chives, methyl report allyl, ranges from 71:29 to 36:64, in leaves, roots and rhizomes), depending on the variety of plant (for example, yellow onion, white or red), depending on the stage of development and on the growth and storage conditions [9].

Regarding plant samples, they exhibit variations in percentages of the methyl group. Two of the best known species of this class of plants contains (Figures 1 and 2):

Final RemarksIn the years following the discovery of allicin, many advances

have been made in identifying unusual organosulphur compounds are formed when onions or garlic are cut and clarify their origin. Despite this progress, there remain many other compounds that must be identified in extracts Alliacee. To answer the question how we can benefit from a diet with plants Alliacee, we can formulate the following recommendations:

-The tissue of Alliacee spp. is not completely crushed when eaten,thus allowing a significant part of S–alchenilcysteine S–oxide, such as allyl cysteine, alliin, allicin, and allyl disulfide to pass unchanged gastrointestinal tract. Because aliinase are irreversibly inactivated by the pH of the gastric juice, intestinal bacteria cleave the sulfoxide to the corresponding disulfides.

*Corresponding author: Butnariu M, Banat’s University of AgriculturalSciences and Veterinary Medicine “Regele Mihai I al Romanei” Timisoara,Romania. 300645, Calea Aradului 119, Timis, Romania, Tel: +40-0-256-277;E-mail: monicabutnariu@yahoo.com

Received December 23, 2014; Accepted December 24, 2014; Published December 28, 2014

Citation: Butnariu M (2014) Tion–sulfines for Two Species of Alliacee. J Bioequiv Availab 6: e60. doi:10.4172/jbb.10000e60

Copyright: © 2014 Butnariu M. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Tion–sulfines for Two Species of AlliaceeButnariu M*

Banat’s University of Agricultural Sciences and Veterinary Medicine “Regele Mihai I al Romanei” Timisoara, Romania- 300645, Calea Aradului 119, Timis, Romania

Journal of Bioequivalence & BioavailabilityJo

urna

l of B

ioequivalence & Bioavailability

ISSN: 0975-0851

Citation: Butnariu M (2014) Tion–sulfines for Two Species of Alliacee. J Bioequiv Availab 6: e60. doi:10.4172/jbb.10000e60

Volume 7 • Issue 1 • 10000e60J Bioequiv AvailabISSN: 0975-0851 JBB, an open access journal

Page 2 of 2

-Tion–sulfines survive inside the stomach low pH long enough toattack pathogenic microorganisms present.

-Alk (en) iltiolarea of organic groups by the tion–sulfines SH, di–or poly–sulfides, and ajoene can be beneficial. For example, thiamine allyl thiol area occurs rapidly resulting Allithiamine (allyl disulfide derivative) that is readily absorbed from the intestine than thiamine.

-Disulphides and other sulfur compounds formed in Alliacee spp.which mainly plays a role in the intestinal tract off nitrite or other environmental toxins. One thing is certain: following the metabolic route of organosulphur compounds of Alliacee species constitute an important and fruitful for future research.

References

1. Phadatare AG, Viswanathan V, Mukne A (2014) Novel strategies for optimized delivery of select components of Allium sativum. Pharmacognosy Res 6:334-340.

2. Zhu Z, Hang S, Mao S, Zhu W (2014) Diversity of butyrivibrio group bacteria in the rumen of goats and its response to the supplementation of garlic oil. Asian–Australas J Anim Sci 27:179-186.

3. Viswanathan V, Phadatare AG, Mukne A (2014) Antimycobacterial and Antibacterial Activity of Allium sativum Bulbs. Indian J Pharm Sci 76:256-261.

4. Lu X, Samuelson DR, Rasco BA, Konkel ME (2012) Antimicrobial effect of diallyl sulphide on Campylobacter jejuni biofilms. J Antimicrob Chemother 67:1915-1926.

5. Predmore BL, Kondo K, Bhushan S, Zlatopolsky MA, et al. (2012) The polysulfide diallyl trisulfide protects the ischemic myocardium by preservation of endogenous hydrogen sulfide and increasing nitric oxide bioavailability. Am J Physiol Heart Circ Physiol 302:H2410-H2418.

6. Larsson K, Norén B, Odham G (1975) Antimicrobial effect of simple lipids with different branches at the methyl end group. Antimicrob Agents Chemother 8:742-750.

7. Bagiu RV, Vlaicu B, Butnariu M (2012) Chemical composition and in vitro antifungal activity screening of the Allium ursinum L. (Liliaceae). Int J Mol Sci13:1426-1436.

8. Pentea M, Butnariu M (2014) The Organosulphur Composition of Allium Separated by Different Analytical Methods. Biochem Anal Biochem 3:e149.

9. Putnoky S, Caunii A, Butnariu M (2013) Study on the stability and antioxidant effect of the Allium ursinum watery extract. Chem Cent J 7(1):21.

Figure 1: The major organosulfur compounds present in Allium cepa.

C2H5

HS

O+-

SO

H

SS

O +-

SS

O +-

SS

O

O

+-SS

O

O CH3

H

CH3H

+-

OS S

OH

S SS

OSSHS

S

O

+

-

SSO

SO

S

+-

S

S

O

S S

S

HH

O

SO2

C2H5 H

C2H5

H

Figure 2: The major organosulfur compounds present in Allium sativum.

SS

O

SO

H

SS

S

S

S

SS

S

S

SS

SS

SS

CH3

SS

SS

SO

SS

SO

SOH