Article

The analysis of onion and garlic. J Chromatogr A

Dipartimento di Scienze e Tecnologie Agroalimentari, Ambientali e Microbiologiche, Università del Molise, Via F. De Sanctis, I-86100 Campobasso, Italy.
Journal of Chromatography A (Impact Factor: 4.17). 05/2006; 1112(1-2):3-22. DOI: 10.1016/j.chroma.2005.12.016
Source: PubMed

ABSTRACT

Onion (Allium cepa L.) and garlic (Allium sativum L.), among the oldest cultivated plants, are used both as a food and for medicinal applications. In fact, these common food plants are a rich source of several phytonutrients recognized as important elements of the Mediterranean diet, but are also used in the treatment and prevention of a number of diseases, including cancer, coronary heart disease, obesity, hypercholesterolemia, diabetes type 2, hypertension, cataract and disturbances of the gastrointestinal tract (e.g. colic pain, flatulent colic and dyspepsia). These activities are related to the thiosulfinates, volatile sulfur compounds, which are also responsible for the pungent of these vegetables. Besides these low-molecular weight compounds, onion and garlic are characterized by more polar compounds of phenolic and steroidal origin, often glycosilated, showing interesting pharmacological properties. These latter compounds, compared to the more studied thiosulfinates, present the advantages to be not pungent and more stable to cooking. Recently, there has been an increasing scientific attention on such compounds. In this paper, the literature about the major volatile and non-volatile phytoconstituents of onion and garlic has been reviewed. Particular attention was given to the different methodology developed to perform chemical analysis, including separation and structural elucidation.

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    • "Alongside flavonoids and saponins, organosulfur compounds are the most frequently reported class of secondary metabolites for Allium spp. and these are commonly isolated from plant material in the form of essential oil (Lanzotti, 2006; references given within Supplementary Data). Volatile organosulfur compounds (e.g. "

    Full-text · Dataset · Dec 2015
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    • "A growing body of evidence on health promoting effects of Allium vegetables consumption have supported the preventive effects of these vegetables on neoplasm development, such as breast cancer (Challier et al., 1998; Norat et al., 2014; Tajaddini et al., 2015). Of Allium vegetables, onion is being used in traditional medicine and commonly used in Iranian daily dietary habit, has being paid more attention in epidemiologic studies from the standpoints of immunomodulatory, antiproliferative, antioxidant, anti-hormonal effects reported in experimental studies (Lanzotti, 2006; Benitez et al., 2011; Khaki et al., 2012; Elberry et al., 2014). Evidence from case-control studies have shown that a high frequency of onion consumption was associated with a notable decrease in BC risk (Leviac et al., 1993; Tajaddini et al., 2015). "
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    ABSTRACT: Onion (Allium cepa) consumption has been remarked in folk medicine which has not been noted to be administered so far as an adjunct to conventional doxorubicin-based chemotherapy in breast cancer patients. To our knowledge, this is the first study aimed to investigate the effects of consuming fresh yellow onions on hepatic enzymes and cancer specific antigens compared with a low-onion containing diet among breast cancer (BC) participants treated with doxorubicin. This parallel design randomized controlled clinical trial was conducted on 56 BC patients whose malignancy was confirmed with histopathological examination. Subjects were assigned in a stratified-random allocation into either group received body mass index dependent 100-160 g/d of onion as high onion group (HO; n=28) or 30-40 g/d small onion in low onion group (LO; n=28) for eight weeks intervention. Participants, care givers and laboratory assessor were blinded to the assignments (IRCT registry no: IRCT2012103111335N1). The compliance of participants in the analysis was appropriate (87.9%). Comparing changes throughout pre- and post-dose treatments indicated significant controls on carcinoembryonic antigen, cancer antigen-125 and alkaline phosphatase levels in the HO group (P<0.05). Our findings for the first time showed that regular onion administration could be effective for hepatic enzyme conveying adjuvant chemotherapy relevant toxicity and reducing the tumor markers in BC during doxorubicin-based chemotherapy.
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    • "Alongside flavonoids and saponins, organosulfur compounds are the most frequently reported class of secondary metabolites for Allium spp. and these are commonly isolated from plant material in the form of essential oil (Lanzotti, 2006; references given within Supplementary Data). Volatile organosulfur compounds (e.g. "
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    ABSTRACT: In many countries, the leaves of Allium ursinum L. (Liliaceae) are a popular substitute for garlic and, for centuries, the herb has been taken internally to treat an array of medical conditions. Herein, we report the chemical composition of 12 different A. ursinum essential-oil samples (five populations; fresh/air-/oven-dried plant material; leaves/inflorescences). GC–MS/GC–FID analyses, quantitative structure–property relationship modeling (simple 0D/1D-descriptors) of retention indices and the synthesis of selected compounds, enabled the identification of > 200 different constituents, mainly organo(poly)sulfides. Some of these were new compounds (allyl (methylthio)methyl, (methylthio)methyl (Z)/(E)-1-propenyl and allyl 1-(methylthio)propyl disulfides) or were previously not detected in samples of natural origin (heptyl methyl, methyl octyl, allyl hexyl (1), allyl octyl (2) and propyl (propylthio)methyl sulfides). A multivariate statistical analysis revealed the onset of significant changes in the plant material volatile profile during the drying process.
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