Oxidative stability of chia seed oil and flax seed oil and impact of rosemary (Rosmarinus officinalis L.) and garlic (Allium cepa L.) extracts on the prevention of lipid oxidation

Applied Biological Chemistry

Table 2 Organosulfur compound composition in garlic bulb extract

Compound	Extract ion^a	Unknown RI^b	Literature RI	Concentration (ng/g DW)
Allyl sulfide	45, 41, 73	1153	1148	14.4 ± 0.4
3,4-Dimethylthiophene	111, 112, 97	1256	1250	9.6 ± 0.5
Methyl 1-propenyl disulfide	73, 120, 79	1284	1292	4.4 ± 0.2
Dimethyl trisulfide	126, 45, 79	1356	1362	19.7 ± 0.6
Diallyl trisulfide	41, 73, 113	1773	1773	186.9 ± 40.2