Physical, chemical and bioactive properties of onion (Allium cepa L.) seed and seed oil
Keywords:Onion seed, fatty acid, bioactive properties
Onion (Allium cepa L.) is one of the economically important vegetable crops grown in Turkey. In this study, some physico-chemical and antioxidant properties, volatile compounds and fatty acid composition of ten different onion seeds were investigated. The fatty acid composition and volatile compounds were analyzed by Gas Chromatography (GC) and Gas Chromatography–Mass Spectrometry (GC-MS), respectively. Physico-chemical analysis showed that onion seeds possessed high amount of oil (21.86%-25.86%) and crude protein (15.7%-26.1%). It was determined that moisture content of samples was in the range of 6.49-9.79% while ash content was between 3.58-4.80%. GC results revealed that onion seed oil was rich in linoleic acid (49.42-60.66%) which was followed by oleic and palmitic acid, respectively. The refractive index of seed oils was 1.4555-1.4771. There were a large number of substances such as hydrocarbon, alcohol, acid, ester and sulfur-containing compounds. It was determined that phenethyl alcohol and 1-hexanol were the most abundant volatile compounds in samples. It could be concluded that onion seeds can be utilized in food industry due to their physico-chemical properties and contents of oil and volatile components.
From Volume 92 (2019) on, the content of the journal is licensed under the Creative Commons Attribution 4.0 License. Any user is free to share and adapt (remix, transform, build upon) the content as long as the original publication is attributed (authors, title, year, journal, issue, pages) and any changes are labelled.
The copyright of the published work remains with the authors. If you want to use published content beyond what the CC-BY license permits, please contact the corresponding author, whose contact information can be found on the last page of the respective article. In case you want to reproduce content from older issues (before CC BY applied), please contact the corresponding author to ask for permission.