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The Scientific World Journal
Volume 2012 (2012), Article ID 561823, 7 pages
http://dx.doi.org/10.1100/2012/561823
Research Article

Transformation of Synthetic Allicin: The Influence of Ultrasound, Microwaves, Different Solvents and Temperatures, and the Products Isolation

1Faculty of Technology, University of Niš, Leskovac, Serbia
2Department of Pharmacy, Faculty of Medicine, University of Niš, Niš, Serbia

Received 29 October 2011; Accepted 2 January 2012

Academic Editors: R. J. Tremont and M. C. Yebra-Biurrun

Copyright © 2012 Dušica Ilić et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The transformation of the synthesized allicin, using conventional method, the influence of ultrasound and microwaves, in different organic solvents (acetonitrile, acetone, methanol, and chloroform), at various temperatures (room temperature, 45C, and 55C) was investigated. Allicin degradation kinetic was monitored by HPLC. Allicin transformation under the effect of microwaves is faster than transformations performed under the influence of ultrasound or by conventional method. Increase of the temperature accelerates allicin transformation. Pharmacologically active compounds of (E)-ajoene, (Z)-ajoene, 3-vinyl-4H-1,2-dithiin, 2-vinyl-4H-1,3-dithiin, and diallyl disulfide were isolated from the mixture of transformation products of allicin under the influence of microwaves in methanol at 55C, which is according to kinetic parameters (highest values of the order of reaction and the lowest activation energy) the optimal method.