Determination of Organosulfides from Onion Oil

Cantrell, Maranda S.; Seale, Jared T.; Arispe, Sergio; McDougal, Owen M.

doi:10.3390/foods9070884

Cited by 9 publications

(5 citation statements)

References 37 publications

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“…Cubense stipe 4 (Zhang et al, 2013). Performed extraction of yellow onion oil by steam carrier, some volatiles found were 3,4-dimethyliophene and (E)propenilpropiltrissulfide, one of the compounds with the highest concentration, being one of the main volatiles that collaborates with aroma and flavor of the onion oil (Cantrell et al, 2020). In our work, some sulfur compounds found in the neem seed oil were found in onions (Balandrin et al, 1988;Breu, 1996).…”

Section: Analysis Of Volatile Substances By Gc-mssupporting

confidence: 50%

Extraction and chemical characterization of neem seed oil (Azadirachta indica)

Cabral,

Silva,

Rodrigues

et al. 2023

J. Biotechnol. Biodivers.

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The neem tree (Azadirachta indica A. Juss) is known for its therapeutic, pesticide, fertilizer and pharmacological properties. Due to these attributes, this tree has economic potential and continues to be used worldwide. For oil extraction, the Sohxlet system was used, for the extraction and characterization of volatiles, the HS-SPME/GC-MS method was used, and the fatty acid profile was characterized by GC-FID. The average yield obtained from the oil was 23%. A total of 34 volatile compounds were detected, of which 9 were identified by Kovat's index: 2-methyldecane, 3-methyldecane, 4-methyldecane, 2-methylundecane, 3-methylundecane, 3,4-dimethylthiophene, 2,5-diol- 3-hexane, 1,2,3-trimethylbenzene and buticyclohexane. In addition to the volatiles in the oil, 7 fatty acids were found; oleic acid, linoleic acid, palmitic acid and stearic acid, with the oil extracted from the seeds having the highest concentration of oleic acid and linoleic acid in commercial neem oil. Given the presence of these chemical compounds in neem oil, it is suggested, for subsequent investigations, the isolation and application of organosulfur compounds as insecticides. The extraction of oil from flowers and neem seeds with solvents that are less harmful to the environment, together with its application, makes it possible to evaluate its pesticide potential. In addition, it is essential to evaluate the influence of neem on the bee population, analyzing cases of mortality and seeking solutions to avoid environmental damage. Additionally, the viability of neem oil as an industrial and hospital cleaning product is highlighted, exploring antimicrobial, antibacterial and biodegradable properties.

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Section: Analysis Of Volatile Substances By Gc-mssupporting

confidence: 50%

Extraction and chemical characterization of neem seed oil (Azadirachta indica)

Cabral,

Silva,

Rodrigues

et al. 2023

J. Biotechnol. Biodivers.

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“…Dipropyl disulfide and dipropyl trisulfide are the main volatile compounds present in fresh onions and are the main reason for the strong aroma of fresh onions [ 30 ]. In addition, dipropyl disulfide, ( E )-1-(prop-1-en-1-yl)-3-propyltrisulfane, and 1-(1-(methylthio)propyl)-2-propyldisulfane have also been identified in onion oil [ 31 ]. Of note, 2,4-dimethylthiophene, 1-allyl-2-isopropyldisulfane, 2-mercapto-3,4-dimethyl-2,3-dihydrothiophene, 1-(1-(methylthio)propyl)-2-propyldisulfane, 1-methyl-2-(1-(propylthio)propyl)disulfane, 2-methoxy-5-methyl-thiophene, methyl 1-(1-propenylthio)propyl disulfide, trans-3,6-diethyl-1,2,4,5-tetrathiane, 6-ethyl-4,5,7,8-tetrathiaundecane, and ( Z )-1-(1-propenyldithio)propyl propyl disulfide were identified in onion for the first time.…”

Section: Resultsmentioning

confidence: 99%

Characterization of the Volatile Compounds of Onion with Different Fresh-Cut Styles and Storage Temperatures

Liu

Wang

et al. 2022

Foods

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The flavor of fresh onion and its processed products is an important index with which to evaluate its quality. In this study, the highly volatile compounds of onion with different fresh-cut styles (bulb, ring, and square) and different storage temperatures (4 °C, 20 °C, and 25 °C) were characterized at the molecular level, focusing in particular on the volatile sulfur compounds. Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction-gas chromatography−mass spectrometry (HS-SPME-GC-MS) were employed. A total of 14 highly volatile compounds were identified in onion samples by HS-GC-IMS, and the square sample contained more volatile components. (E,E)-2,4-heptadianal, ethyl acetate, 2-methyl-1-pentanol, 2-pentylfuran, propyl acetate, and 2,6-dimethylpyrazine were produced in the ring and square samples when stored at higher temperatures, while pentanal, 2-heptenal, hexanal were decreased after cutting. Simultaneously, 16 sulfur compounds were identified in onions by HS-SPME-GC-MS. The sulfur compounds profile of the bulbs was significantly different from that of the rings and squares at any temperature. When stored at a low temperature (4 °C), cutting onions into a ring or square shape produced more sulfur. However, at higher temperatures (20 °C and 25 °C), fresh-cutting decreased the sulfur concentration. The total content of sulfur compounds was higher in the same cut style stored at higher temperatures (20 °C or 25 °C). 2-Mercapto-3,4-dimethyl-2,3-dihydrothiophene and 2,4-dimethylthiophene were formed during storage; however, (E)-1-(prop-1-en-1-yl)-3-propyltrisulfane, 1-(1-(methylthio)propyl)-2-propyldisulfane, (Z)-1-(1-propenyldithio)propyl disulfide, dipropyl trisulfide, and methyl 1-(1-propenylthio)propyl disulfide were lost from all samples after storage.

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“…The Allium genus, encompassing garlic, onion, green onion, shallot, leek, and Chinese chives, is known for containing organosulfides with documented anti-inflammatory functions [9,11]. These vegetables are commonly accessible and incorporated into daily diets, emphasizing the need for a better understanding of their interaction with dental restorative materials.…”

Section: Introductionmentioning

confidence: 99%

Dental restorative materials and halitosis: a preliminary in-vitro study

Odabaş,

Harorlı

2024

J. Breath Res.

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Despite the widespread use of dental restorative materials, little information exists in the literature regarding their potential impact on bad breath. This in vitro study aims to fill this gap by investigating the influence of different restorative materials on the release of hydrogen sulfide (H2S). Thirteen diverse dental restorative materials, including composites, flowable composites, glass ionomer restorative materials, high-copper amalgam, and CAD-CAM blocks, were examined. Cellulose Sponge models were used as negative and positive control. All samples were prepared with a diameter of 5 mm and a height of 2 mm. Except for the negative control group, all samples were embedded into Allium cepa L., and the emitted H2S was measured using the Wintact W8802 hydrogen sulfide monitor.Surface roughness's effect on emission was explored by roughening the surfaces of CAD-CAM material samples, and gas emission was measured again. The data were statistically analyzed using the Kruskal-Wallis test and DSCF pairwise comparison tests. Fiber-reinforced flowable composite (EverX Flow), amalgam (Nova 70-caps), and certain composite materials (IPS Empress Direct, Tetric Evoceram, Admira Fusion X-tra) released higher H2S concentrations compared to the negative control. The H2S release period lasted longer in the same materials mentioned above, along with G-aenial Universal Injectable. Indirectly used materials, such as GC Cerasmart, Vita Enamic, and Vita YZ HT, demonstrated significantly lower emissions compared to other direct restoratives. Importantly, the surface roughness of indirect materials did not significantly affect peak H2S concentrations or release times. The study reveals variations in H2S release among restorative materials, suggesting potential advantages of indirect restorative materials in reducing H2S-induced halitosis.This comprehensive understanding of the relationship between restorative materials and halitosis can empower both dental professionals and patients to make well-informed treatment choices. Notably, there is evidence supporting the enhanced performance of indirect restorative materials for individuals affected by halitosis.

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Determination of Organosulfides from Onion Oil

Cited by 9 publications

References 37 publications

Extraction and chemical characterization of neem seed oil (Azadirachta indica)

Extraction and chemical characterization of neem seed oil (Azadirachta indica)

Characterization of the Volatile Compounds of Onion with Different Fresh-Cut Styles and Storage Temperatures

Dental restorative materials and halitosis: a preliminary in-vitro study

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