Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 56, Issue 22, Pages 10462-10467Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf801220b
Keywords
Anti-inflammatory activity; antioxidant; freeze-dry; onion sprout; sulfur-containing compounds; volatile chemicals
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Freeze-dried onion sprout was steam-distilled, and the distillate was extracted with dichloromethane (volatile sample). Water sample I was obtained from the residual aqueous solution in the extractor. The filtrate and the methanol extract of filtrand from the residual aqueous solution in the steam distillation flask were named water sample 11 and methanol sample, respectively. Among the total of 71 components identified in the volatile sample, 24 were sulfur-containing compounds, which comprised 36.87% of the total volatile chemicals identified. The volatile sample inhibited hexanal oxidation for 40 days by >99% at levels >100 mu g/mL. The volatile sample and water sample 11 exhibited moderate antioxidant activity in a malonaldehyde/gas chromatography assay and thiobarbituric acid assay, whereas water sample I did not show appreciable activity. The volatile sample, water sample 1, and water sample 11 exhibited anti-inflammatory activity with a dose-related response in the lipoxygenase inhibitor screening assay. However, the methanol sample did not show appreciable activity in either antioxidant or anti-inflammatory tests. The results suggest that onion sprouts can be an excellent food source.
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