Release of volatile compounds from sliced onion analysed by gas chromatography coupled to mass spectrometry and its antimicrobial activity

Kód výsledku v 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>

Výsledek na webu

<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

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Jazyk výsledku

angličtina

Název v původním jazyce

Release of volatile compounds from sliced onion analysed by gas chromatography coupled to mass spectrometry and its antimicrobial activity

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Release of volatile compounds from sliced onion analysed by gas chromatography coupled to mass spectrometry and its antimicrobial activity

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

10406 - Analytical chemistry

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2019

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food and Nutrition Research

ISSN

1336-8672

e-ISSN

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Svazek periodika

58

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

8

Strana od-do

393-400

Kód UT WoS článku

000502811500010

EID výsledku v databázi Scopus

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