Scientific journal

58 2019

Journal of Food and Nutrition Research
Summary No. 4 / 2019

Machová, M. – Bajer, T. – Šilha, D. – Ventura, K. – Bajerová, P.
Release of volatile compounds from sliced onion analysed by gas chromatography coupled to mass spectrometry and its antimicrobial activity
Journal of Food and Nutrition Research, 58, 2019, No. 4, s. 393-400

Tomáš Bajer, Department of Analytical Chemistry, University of Pardubice, Faculty of Chemical Technology, Studentská 573, 532 10 Pardubice, Czech Republic E-mail:

Received 29 August 2019; 1st revised 1 November 2019; accepted 19 November 2019; published online 26 November 2019

Summary: Plants belonging to the genus Allium are known for their high content of organosulfur compounds, which give them typical flavour and aroma released during their processing. These plants are also known for various biologically important effects, in particular antimicrobial activity. The volatile compounds are released enzymatically after rupture of the plant cells. The released volatile organosulfur compounds of onion and their monitoring in time was done by using headspace solid phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME/GC-MS). Nineteen organosulfur compounds were identified with different course of release. The main released compounds were thiopropanal S-oxide, methylprop(en)yldisulfide and prop(en)yltrisulfide. Antimicrobial activity of onion juice was tested on 8 microorganisms using disc-diffusion and well-diffusion methods. Completely resistant microorganisms were Escherichia coli, Pseudomonas aeruginosa and Bacillus subtilis, the most sensitive was Candida albicans.

Keywords: onion; organosulfur compounds; headspace solid phase microextraction; antimicrobial activity

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