Release of volatile compounds from sliced onion analysed by gas chromatography coupled to mass spectrometry and its antimicrobial activity
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F19%3A39914977" target="_blank" >RIV/00216275:25310/19:39914977 - isvavai.cz</a>
Result on the web
<a href="http://www.vup.sk/index.php?mainID=2&navID=36&version=2&volume=58&article=2166" target="_blank" >http://www.vup.sk/index.php?mainID=2&navID=36&version=2&volume=58&article=2166</a>
DOI - Digital Object Identifier
—
Alternative languages
Result language
angličtina
Original language name
Release of volatile compounds from sliced onion analysed by gas chromatography coupled to mass spectrometry and its antimicrobial activity
Original language description
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.
Czech name
—
Czech description
—
Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
10406 - Analytical chemistry
Result continuities
Project
—
Continuities
S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Food and Nutrition Research
ISSN
1336-8672
e-ISSN
—
Volume of the periodical
58
Issue of the periodical within the volume
4
Country of publishing house
SK - SLOVAKIA
Number of pages
8
Pages from-to
393-400
UT code for WoS article
000502811500010
EID of the result in the Scopus database
—