Publikace detail

Volatile Substances Released from Onion

Autoři: Machová Martina | Bajer Tomáš | Bajerová Petra | Šilha David

Rok: 2019

Druh publikace: ostatní - článek ve sborníku

Název zdroje: YISAC 2019 : book of abstracts

Název nakladatele: Univerzita Pardubice

Místo vydání: Pardubice

Strana od-do: 28

Tituly:

Jazyk	Název	Abstrakt	Klíčová slova
eng	Volatile Substances Released from Onion	Plants belonging to the genus Allium are known for their high content of organosulfur compounds, which give them typical flavor and aroma released during their processing, but also a lot of biologically important effects, especially antimicrobial. 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 with mass spectrometry (HS-SPME/GC-MS). It was identified 19 sulfur compounds with different course of release. The main released compounds were thiopropanal S-oxide, methylprop(en)yldisulphide and prop(en)yltrisulphide. Antimicrobial activity of onion juice was tested on 8 microorganisms using disc diffusion and well diffusion method. Completely resistant microorganisms were Escherichia coli, Pseudomonas aeruginosa and Bacillus subtilis. The largest inhibitory zones showed Candida albicans.	Organosulfur compounds; Volatile compounds; HS-SPME/GC-MS; Onion juice

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