Possible interest of various sample transfer techniques for fast gas chromatography-mass spectrometric analysis of true onion volatiles

Determination of Organosulfides from Onion Oil

Qualitative and semi-quantitative analysis of organosulfides extracted from oil obtained by steam distillation of yellow onions was performed by gas chromatography-mass spectrometry (GC-MS). The extraction efficiency of organosulfides from onion oil was evaluated across four solvents: dichloromethane; diethyl ether; n-pentane; and hexanes. Analysis of solvent extracted organosulfides by GC-MS provided qualitative results that support the use of dichloromethane over other solvents based on identification of 27 organosulfides from the dichloromethane extract as compared to 10 from diethyl ether; 19 from n-pentane; and 17 from hexanes. Semi-quantitative evaluation of organosulfides present in the dichloromethane extract was performed using diallyl disulfide as the internal reference standard. Three organosulfides were detected in the extract at ≥5 mg/kg; 18 organosulfides between 3-5 mg/kg; and six organosulfides at <3 mg/kg. The E/Z isomers of 1-propenyl propyl trisulfide were among the most prevalent components extracted from the onion oil across all solvents; and 3,6-diethyl-1,2,4,5-tetrathiane was among the most abundant organosulfides in all solvents except hexanes. The method described here for the extraction of organosulfides from steam distilled onion oil surveys common solvents to arrive at a qualitative and semi-quantitative method of analysis for agricultural products involving onions; onion oil; and secondary metabolites of Allium spp.

Isoalliin-Derived Thiolanes Formed in Homogenized Onion

Several families of 3,4-dimethylthiolane-based compounds spontaneously formed upon cutting of onion (Allium cepa) were studied. We report the isolation of the first known example of a naturally occurring dithiolactone, 5-hydroxy-3,4-dimethylthiolane-2-thione (cepadithiolactone A, C₆H₁₀OS₂). Furthermore, on the basis of conceivable spectroscopic evidence (MS, NMR, IR), we could disprove the structure previously proposed for onionin A (C₉H₁₆O₂S₂), which is shown to be in fact (E)-3,4-dimethyl-5-(1-propenylsulfinyl)thiolane-2-ol. The identification of hitherto unknown methyl and propyl homologues of onionin A (dubbed onionins B and C, respectively) is also reported. Furthermore, the existence of the methyl and propyl homologues of cepathiolanes A (C₉H₁₆O₂S₃), trivially named cepathiolanes B and C, respectively, has been newly revealed. The organoleptic properties of these 3,4-dimethylthiolanes and their role in the formation of the pink discoloration of processed onion were also evaluated.

Antimicrobial activity and thiosulfinates profile of a formulation based on Allium cepa L. extract

Background

Allium species extracts including Allium cepa L. contain sulfur compounds, known for their antiplatelet, antimicrobial, antineoplasic activities.

Methodology

Antibacterial activity of a formulation based on A. cepa extracts-liquid and lyophilized samples, has been demonstrated using two classes of bacteria: Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli) and three methods: discs soaked with liquid extract, the wells method in the culture medium, filled with the liquid extract and lyophilized formulation extracts transformed by the incorporation of ultrapure water. The second part of this study includes identification of thiosulfinates compounds from the studied samples by high performance liquid chromatography - mass spectrometry (HPLC-MS).

Results

The most important inhibition and the highest antibacterial effficiency were observed against Gram-positive bacteria, such as Staphylococcus aureus. The HPLC-MS thiosulfinates profile of the tested formulation extracts shows the presence of seven thiosulfinate compounds, MeS(O)S 1-propenyl (E,Z); n-PrS(O)S 1-propenyl-(E); n-PrS(O)S 1-propenyl-(Z); trans-zwiebelane; n-PrS(O)CHEtSS-1propenyl; 1-propenylS(O)CHEtSS1-propenyl, which may be responsible for antibacterial activity.

Conclusion

Testing antimicrobial effects using the three mentioned methods confirmed the antimicrobial activity of the tested samples based on A. cepa extracts, with a demonstrated content of seven thiosulfinate compounds.

Chemical Composition and Antioxidant Properties of Five White Onion (Allium cepaL.) Landraces

Five onion landraces belonging toBianca di Pompeicv., cultivated in Campania region (Italy), were characterized for their main quality parameters. The onion landraces were harvested at the end of the growth cycle corresponding to the ripening time and harvest month, respectively: February, March, April, May, and June. The total content of volatile compounds as well as the sulfur-containing compounds inAprilaticawas significantly (p≤0.05) higher than the other landraces investigated. The nutraceutical feature investigated through the total phenols, phenols profile, and antioxidant activity showed higher values for the samples harvested in spring months. High pungency values ranging from 9 to 14 μmol/g FW were found in all onion landraces investigated as enzymatically (alliinase) produced pyruvate (EPY). The organic acids profile (malic, citric, succinic, pyruvic, oxalic, ascorbic, and tartaric acids) highlighted malic and citric acids in higher amounts in all landraces. Fructose, glucose, and sucrose were found as soluble sugars and fructose was the most abundant. Generally, the results highlighted the growth temperature influence on the investigated quality parameters.

Investigation of volatiles emitted from freshly cut onions (Allium cepa L.) by real time proton-transfer reaction-mass spectrometry (PTR-MS)

Volatile organic compounds (VOCs) in cut onions (Allium cepa L.) were continuously measured by PTR-MS during the first 120 min after cutting. The headspace composition changed rapidly due to the very reactive volatile sulfurous compounds emitted from onion tissue after cell disruption. Mass spectral signals corresponding to propanethial S-oxide (the lachrymatory factor) and breakdown products of this compound dominated 0–10 min after cutting. Subsequently, propanethiol and dipropyl disulfide predominantly appeared, together with traces of thiosulfinates. The concentrations of these compounds reached a maximum at 60 min after cutting. Propanethiol was present in highest concentrations and had an odor activity value 20 times higher than dipropyl disulfide. Thus, propanethiol is suggested to be the main source of the characteristic onion odor. Monitoring the rapid changes of VOCs in the headspace of cut onion necessitates a high time resolution, and PTR-MS is demonstrated to be a very suitable method for monitoring the headspace of freshly cut onions directly after cutting without extraction or pre-concentration.

Structure and bioactivity of thiosulfinates resulting from suppression of lachrymatory factor synthase in onion

In normal onion (Allium cepa), trans-S-1-propenyl-L-cysteine sulfoxide is transformed via 1-propenesulfenic acid into propanethial S-oxide, a lachrymatory factor, through successive reactions catalyzed by alliinase and lachrymatory factor synthase (LFS). A recent report showed that suppression of the LFS activity caused a dramatic increase in thiosulfinates previously reported as "zwiebelane isomers". After purification by recycle high-performance liquid chromatography and subsequent analyses, we established the planar structure of the putative "zwiebelane isomers" as S-3,4-dimethyl-5-hydroxythiolane-2-yl 1-propenethiosulfinate, in which two of the three molecules of 1-propenesulfenic acid involved in the formation gave the thiolane backbone, and the third molecule gave the thiosulfinate structure. Of at least three stereoisomers observed, one in the (2'R,3'R,4'R,5'R)-configuration was collected as an isolated fraction, and the other isomers were collected as a combined fraction because spontaneous tautomerization prevented further purification. Both fractions showed inhibitory activities against cyclooxygenase-1 and α-glucosidase in vitro.

Silencing onion lachrymatory factor synthase causes a significant change in the sulfur secondary metabolite profile

Through a single genetic transformation in onion (Allium cepa), a crop recalcitrant to genetic transformation, we suppressed the lachrymatory factor synthase gene using RNA interference silencing in six plants. This reduced lachrymatory synthase activity by up to 1,544-fold, so that when wounded the onions produced significantly reduced levels of tear-inducing lachrymatory factor. We then confirmed, through a novel colorimetric assay, that this silencing had shifted the trans-S-1-propenyl-l-cysteine sulfoxide breakdown pathway so that more 1-propenyl sulfenic acid was converted into di-1-propenyl thiosulfinate. A consequence of this raised thiosulfinate level was a marked increase in the downstream production of a nonenzymatically produced zwiebelane isomer and other volatile sulfur compounds, di-1-propenyl disulfide and 2-mercapto-3,4-dimethyl-2,3-dihydrothiophene, which had previously been reported in trace amounts or had not been detected in onion. The consequences of this dramatic simultaneous down- and up-regulation of secondary sulfur products on the health and flavor attributes of the onion are discussed.

Identification of the volatile component(s) causing the characteristic foxy odor in various cultivars of Fritillaria imperialis L. (Liliaceae)

To identify the component(s) causing the foxy odor, characteristic for some Fritillaria imperialis cultivars, the headspace of flower bulbs was analyzed using gas chromatography-olfactometry (GC-O) and GC-mass spectrometry (GC-MS). Six Fritillaria species and cultivars were selected as follows: F. imperialis cv. Premier (very strong foxy odor), F. imperialis cv. Lutea (strong foxy odor), F. imperialis ssp. Inodora (no odor), Fritillaria eduardii (weak mousy odor), Fritillaria raddeana (no odor), and an F1 of F. imperialis Lutea x Inodora (weak foxy odor). Volatiles from these flower bulbs were accumulated on Tenax and injected into the GC by thermodesorption. The majority of the volatiles consisted of low molecular weight aliphatic compounds. GC-O revealed that the foxy odor was caused by a single component, identified as 3-methyl-2-butene-1-thiol on the basis of smell in GC-O analyses (two GC columns), mass spectra, and retention times. Chemical identification was substantiated by GC-O and GC-MS of an authentic standard of 3-methyl-2-butene-1-thiol, prepared by organic synthesis.

Advances and challenges in the identification of volatiles that mediate interactions among plants and arthropods

The relatively new research field of Chemical Ecology has, over the last two decades, revealed an important role of plant-produced volatile organic compounds (VOCs) in mediating interactions between plants and other organisms. Of particular interest are the volatile blends that plants actively emit in response to herbivore damage. Various efforts are underway to pinpoint the bioactive compounds in these complex blends, but this has proven to be exceedingly difficult. Here we give a short overview on the role of herbivore-induced plant volatiles in interactions between plants and other organisms and we review methods that are currently employed to collect and identify key volatile compounds mediating these interactions. Our perspective on future directions of this fascinating research field places special emphasis on the need for an interdisciplinary approach. Joint efforts by chemists and biologists should not only facilitate the elucidation of crucial compounds, but can also be expected to lead to an exploitation of this knowledge, whereby ecological interactions may be chemically manipulated in order to protect crops and the environment.

Increased sulfur precursors and volatiles production by the leek Allium porrum in response to specialist insect attack

To defend themselves against herbivory, plants use a variety of direct and indirect strategies involving induced increases in secondary substances. Species of the Allium genus (Alliaceae), such as the leek Allium porrum (L.), produce nonprotein sulfur amino acids derived from cysteine, i.e., alk(en)yl-cysteine sulfoxides that are precursors of volatile thiosulfinates and disulfides. These defend most species including the specialist leek moth, Acrolepiopsis assectella. We determined by measuring the increase in the sulfur precursor propyl-cysteine sulfoxide (PCSO) if production of this precursor is induced in response to moth attack and mechanical wounding. The concentration of PCSO was determined by HPLC in 2- or 6-mo-old leeks after attacks of various intensity either by the specialist leek moth or by a generalist moth, Agrotis ipsilon. Injury-induced release of sulfur volatiles was measured by GC/MS after the attacks. Results showed an increase in the production of sulfur compounds in both the precursor and volatile form, occurring only in association with intensive attacks by leek moths. The increase in sulfur precursors also led to an increase in the release of sulfur volatiles. This induced response may provide an effective defense strategy against the plant's main natural enemy, both directly and indirectly by attracting entomophagous insects.

Fast gas chromatography and its use in trace analysis

There is revived interest in the development and implementation of methods of faster GC. The paper summarises the advantages of faster GC analysis, general approaches to faster GC method development and practical aspects of fast gas chromatography with the utilisation of open tubular capillary columns with the stress on trace analysis. There are a number of ways to take the advantage of the improved speed of analysis by faster GC. Numerous options exist for pushing the speed of capillary gas chromatography (CGC) analysis. The scope of this paper is also to give an overview of the present state of faster GC instrumentation which is already available for trace analysis. The practicality of fast CGC is a function of sample preparation and the matrix interferences and how they affect the resultant resolution that may be achieved. Researchers have demonstrated the applicability of fast GC to trace and ultratrace analysis of volatile and semivolatile compounds also with narrow bore columns and difficult sample matrices (such as food, and soil extract). The main development of faster GC methods has been observed in the field of environmental analysis. Practical applications are presented. Both optimised sample preparation and experimental conditions for faster GC are the future perspective of trace analysis.

Formation of aroma compounds and lipoxygenase (EC 1.13.11.12) activity in unblanched leek (Allium ampeloprasum Var. Bulga) slices during long-term frozen storage

The content of aroma compounds (dynamic headspace) and catalytic activity of lipoxygenase (LOX) (EC. 1.13.11.12) were analyzed in 15 mm unblanched leek slices seven times during 12 months of frozen storage. The aroma profile changed from consisting of almost only sulfur compounds such as dipropyl disulfide [concentration in fresh leek (FL) = 0.197 mg/L, concentration after 12 months of frozen storage (12M) = 0.0409 mg/L] and propyl (E)-propenyl disulfide (FL = 0.0437 mg/L, 12M = 0.00452 mg/L) in the fresh leeks to being dominated by numerous saturated and unsaturated aldehydes, such as hexanal (FL = 1.53 mg/L, 12M = 3.63 mg/L), (E,E)-2,4-nonadienal (FL = 0.000 mg/L, 12M = 0.0647 mg/L), and (E,E)-2,4-decadienal (FL = 0.129 mg/L, 12M = 0.594 mg/L) at the end of the storage period. The catalytic activity of LOX diminished throughout frozen storage, but approximately 25% of the original activity was present after 12 months of storage.

Aroma analysis of fresh and preserved onions and leek by dual solid-phase microextraction-liquid extraction and gas chromatography-mass spectrometry

The lachrymatory factor (thiopropanal-S-oxide) was directly analysed on fresh onion (Allium cepa) juice by solid-phase microextraction (polyacrylate fibre) using a fast routine GC-MS method on a 10 m x 0.32 mm I.D. (4 microm thick polydimethylsiloxane film) column with splitless mode injection. The identification and quantification of thiosulphinates and zwiebelanes were obtained on the same juice extracted by diethyl ether after 80 min maceration using the same GC-MS method. Selected ion recording enhanced the differentiation possibilities and the detection limits. This dual method was used to evaluate flavour differences between onion and shallot varieties as it provides accurate profiles of all initially formed compounds. Moreover, this method allowed us to compare qualitatively and quantitatively transformed products: frozen, freeze-dried powders and sterilised products. Excepting the lachrymatory factor, frozen onion compounds were similar compared to those of fresh onion sample. Conversely, the other transformed samples have lost most of the initially formed compounds and produced mainly di- and trisulphides corresponding to the degradation of thiosulphinates and zwiebelanes. These dramatic changes can explain the very different flavours of these manufactured products compared to fresh material.

Effect of onion consumption by rats on hepatic drug-metabolizing enzymes

Fruits and vegetables or their natural constituents which increase detoxication enzymes and/or reduce activating enzymes are considered as good candidates to prevent chemically-induced carcinogenesis. In this study, rats were fed a diet supplemented with 20% onion powder for 9 days. Several cytochrome P450 (CYP)s enzymes (CYP 1A, 2B, 2E1, 3A), which are involved in carcinogen activation, were determined by measuring their enzyme activities using specific substrates. In addition, phase II enzymes activities such as UDP-glucuronosyltransferase (UGT) and glutathione S-transferase (GST), involved in detoxication of carcinogens, were measured. Protein levels of CYPs and GST A1/A2, A3/A5, Ml, M2 and P1 were measured using antibodies in Western blots. Consumption of onion induced CYP 1A and CYP 2B activities while it decreased CYP 2E1 activity. This later modification was accompanied by a decrease of CYP 2E1 levels. The same dietary treatment caused a slight increase of the total GST activity. The relative proportions of GST subunits were modified. GST Al/A2 subunits were increased while GST A3/A5 and GST M2 subunits were decreased and GST M1 and P1 were not modified. Onion consumption also increased p-nitrophenol UGT activity. Taken together, these results suggest that the decrease of CYP 2E1 and the increase of phase II enzymes by onion can afford protection against some carcinogens, while the decrease of some GST subunits could increase the genotoxic effects of other chemicals. The modulating effect of onion could be ascribed to alk(en)yl polysulphides and/or glycosides of flavonols, which were identified in the onion powder.