S-Allyl Cysteine Accumulation Depends on Temperature and Aging Duration of an Allium Organosulfur Compound Blend (Allium sativum).

BACKGROUND: Garlic (Allium sativum) is an important medicinal plant, and its therapeutic properties are primarily attributed to its organosulfur compounds (OSCs). However, the development of medicinal garlic-based formulations remains challenging because of the inherent instability of these bioactive compounds. Traditional garlic-based formulations may provide a suitable matrix for promoting the conversion of unstable sulfur compounds into more stable derivatives during aging. OBJECTIVES: This study investigated the time-dependent chemical transformations of major garlic-derived organosulfur compounds in Ma'joun Soum, a traditional Iranian garlic-based semisolid formulation prepared according to Qarabadin-e-Kabir. During a 30-day storage period, the effects of different aging processes on the concentrations of alliin, allicin, and S-allyl cysteine (SAC) were evaluated. A major strength of this study is the integration of a traditional pharmacopeial preparation with modern analytical characterization. METHODS: Ma'joun Soum was prepared from fresh garlic, clarified cow butter (cow ghee), pasteurized milk, honey, and herbal ingredients according to the traditional pharmacopeial formulation. After preparation, samples were aged under three different conditions: room temperature (25°C), in a stability chamber (40°C), and under traditional underground aging conditions (33 - 36°C). The concentrations of alliin, allicin, and S-allyl cysteine (SAC) were quantified over time using high-performance liquid chromatography (HPLC), and sulfur-containing compounds were characterized using headspace gas chromatography-mass spectrometry (GC-MS). RESULTS: Storage temperature and aging duration significantly influenced the chemical profile of Ma'joun Soum. Alliin exhibited a transient increase during the early stage of storage, followed by a gradual decline, whereas SAC progressively accumulated under all storage conditions. GC-MS analysis demonstrated a reduction in volatile sulfur-containing compounds during aging, while HPLC revealed compositional changes in selected water-soluble organosulfur compounds. These findings indicate that aging promotes complex chemical transformations within the formulation rather than simply preserving the original sulfur constituents. CONCLUSIONS: Short-term aging of Ma'joun Soum promotes the conversion of garlic-derived organosulfur compounds toward a composition enriched in stable, water-soluble sulfur metabolites, particularly SAC. Although the present study does not directly compare this formulation with conventional aged garlic extract (AGE), the findings suggest that controlled short-term aging may be a promising strategy for accelerating sulfur compound transformation in traditional garlic formulations.