Determination of Organosulfides from Onion Oil
Qualitative and semi-quantitative analysis of organosulfides extracted from oil obtained by steam distillation of yellow onions was performed by gas chromatography-mass spectrometry (GC-MS). The extraction efficiency of organosulfides from onion oil was evaluated across four solvents: dichloromethan...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/7/884 |
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| author | Maranda S. Cantrell Jared T. Seale Sergio A. Arispe Owen M. McDougal |
| author_facet | Maranda S. Cantrell Jared T. Seale Sergio A. Arispe Owen M. McDougal |
| author_sort | Maranda S. Cantrell |
| collection | DOAJ |
| description | Qualitative and semi-quantitative analysis of organosulfides extracted from oil obtained by steam distillation of yellow onions was performed by gas chromatography-mass spectrometry (GC-MS). The extraction efficiency of organosulfides from onion oil was evaluated across four solvents: dichloromethane; diethyl ether; n-pentane; and hexanes. Analysis of solvent extracted organosulfides by GC-MS provided qualitative results that support the use of dichloromethane over other solvents based on identification of 27 organosulfides from the dichloromethane extract as compared to 10 from diethyl ether; 19 from n-pentane; and 17 from hexanes. Semi-quantitative evaluation of organosulfides present in the dichloromethane extract was performed using diallyl disulfide as the internal reference standard. Three organosulfides were detected in the extract at ≥5 mg/kg; 18 organosulfides between 3–5 mg/kg; and six organosulfides at <3 mg/kg. The E/Z isomers of 1-propenyl propyl trisulfide were among the most prevalent components extracted from the onion oil across all solvents; and 3,6-diethyl-1,2,4,5-tetrathiane was among the most abundant organosulfides in all solvents except hexanes. The method described here for the extraction of organosulfides from steam distilled onion oil surveys common solvents to arrive at a qualitative and semi-quantitative method of analysis for agricultural products involving onions; onion oil; and secondary metabolites of <i>Allium</i> spp. |
| first_indexed | 2024-03-10T18:39:48Z |
| format | Article |
| id | doaj.art-b3903fb6668f468f86ec05415f76dd1e |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T18:39:48Z |
| publishDate | 2020-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b3903fb6668f468f86ec05415f76dd1e2023-11-20T05:56:20ZengMDPI AGFoods2304-81582020-07-019788410.3390/foods9070884Determination of Organosulfides from Onion OilMaranda S. Cantrell0Jared T. Seale1Sergio A. Arispe2Owen M. McDougal3Biomolecular Sciences Ph.D. Program, Boise State University, Boise, ID 83725, USADepartment of Chemistry and Biochemistry, Boise State University, Boise, ID 83725, USAMalheur County Extension Office, Oregon State University, Ontario, OR 97914, USADepartment of Chemistry and Biochemistry, Boise State University, Boise, ID 83725, USAQualitative and semi-quantitative analysis of organosulfides extracted from oil obtained by steam distillation of yellow onions was performed by gas chromatography-mass spectrometry (GC-MS). The extraction efficiency of organosulfides from onion oil was evaluated across four solvents: dichloromethane; diethyl ether; n-pentane; and hexanes. Analysis of solvent extracted organosulfides by GC-MS provided qualitative results that support the use of dichloromethane over other solvents based on identification of 27 organosulfides from the dichloromethane extract as compared to 10 from diethyl ether; 19 from n-pentane; and 17 from hexanes. Semi-quantitative evaluation of organosulfides present in the dichloromethane extract was performed using diallyl disulfide as the internal reference standard. Three organosulfides were detected in the extract at ≥5 mg/kg; 18 organosulfides between 3–5 mg/kg; and six organosulfides at <3 mg/kg. The E/Z isomers of 1-propenyl propyl trisulfide were among the most prevalent components extracted from the onion oil across all solvents; and 3,6-diethyl-1,2,4,5-tetrathiane was among the most abundant organosulfides in all solvents except hexanes. The method described here for the extraction of organosulfides from steam distilled onion oil surveys common solvents to arrive at a qualitative and semi-quantitative method of analysis for agricultural products involving onions; onion oil; and secondary metabolites of <i>Allium</i> spp.https://www.mdpi.com/2304-8158/9/7/884yellow oniononion oilorganosulfidefood flavoring<i>Allium</i> cepa L. |
| spellingShingle | Maranda S. Cantrell Jared T. Seale Sergio A. Arispe Owen M. McDougal Determination of Organosulfides from Onion Oil Foods yellow onion onion oil organosulfide food flavoring <i>Allium</i> cepa L. |
| title | Determination of Organosulfides from Onion Oil |
| title_full | Determination of Organosulfides from Onion Oil |
| title_fullStr | Determination of Organosulfides from Onion Oil |
| title_full_unstemmed | Determination of Organosulfides from Onion Oil |
| title_short | Determination of Organosulfides from Onion Oil |
| title_sort | determination of organosulfides from onion oil |
| topic | yellow onion onion oil organosulfide food flavoring <i>Allium</i> cepa L. |
| url | https://www.mdpi.com/2304-8158/9/7/884 |
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