Biosensoric flow-through method for the determination of cysteine sulfoxides Original Research Article

Cysteine sulfoxides are known for their canceroprotective and antioxidant potential and have been detected in several plants, mainly those belonging to the leek family (Alliaceae). A number of these plants are used as herbal remedies, spices, or vegetables, including garlic (Allium sativum), onion (Allium cepa) and leek (Allium porrum). Determination of the quality and pharmacological activity of garlic-containing herbal remedies produced from garlic powder is by measurement of their content of the cysteine sulfoxide alliin. A convenient method allowing reliable routine estimation of the alliin levels present in the fresh plant material through to the final remedy is urgently required. The newly developed flow-through method described in this paper was designed in order to fulfill this demand. In contrast to conventional HPLC methods, neither a pre-column derivatization nor a chromatographic separation are required allowing a high throughput of samples. This technique is based on immobilized alliinase (EC 4.4.1.4), which was combined with an ammonia gas electrode mounted in a miniaturized flow-through cell. The lower detection limit obtained for alliin was 3.7×10−7 M alliin. High specificity for alliin was demonstrated for the electrode and a variety of garlic samples including garlic powders, dry extracts and garlic tablets were analyzed successfully. Results obtained with the new method showed a good correlation with those obtained with conventional HPLC methods. In conclusion, the flow-through method provides a valuable method for quality control of garlic preparations and screening plant materials for their cysteine sulfoxide-related health potential.