Release of volatile compounds from sliced onion analysed by gas chromatography coupled to mass spectrometry and its antimicrobial activity
Článekpeer-reviewedpublished versionDatum publikování
2019
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Vydavatel
VÚP Food Research Institute NAFC
Abstrakt
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.
Rozsah stran
p. 393-400
ISSN
1336-8672
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Zdrojový dokument
Journal of Food and Nutrition Research, volume 58, issue: 4
Vydavatelská verze
http://www.vup.sk/index.php?mainID=2&navID=36&version=2&volume=58&article=2166
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open access
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Klíčová slova
onion, organosulfur compounds, headspace solid phase microextraction, antimicrobial activity, cibule, organické sloučeniny síry, headspace mikroextrakce tuhou fází, antimikrobiální aktivita