RT journal article
T1 Profiling of Organosulfur Compounds in Onions: A Comparative Study between LC-HRMS and DTD-GC-MS
A1 Velasco González de Peredo, Ana
A1 Maroto, A.
A1 Fernández Barbero, Gerardo
A1 Memboeuf, A.
A2 Química Analítica
K1 Allium cepa L
K1 cysteine sulfoxides
K1 gas chromatography
K1 high-resolution mass spectrometry
K1 onion
K1 organosulfur compounds
AB Onions are known not only for their culinary importance but also for their nutritionaland health-promoting properties. Both properties are closely linked to their content of organosulfurcompounds, which account for up to 5% of the dry weight of an onion. Given the importance ofthese compounds, suitable analytical methods are required for their study. Two techniques shouldbe highlighted in this context: gas chromatography coupled to mass spectrometry (GC-MS), andliquid chromatography coupled to mass spectrometry (LC-MS). In this study, eight different onionvarieties were analyzed using two distinct analytical techniques: direct thermal desorption–gaschromatography–mass spectrometry (DTD-GC-MS) and high-resolution mass spectrometry (HRMS)on an LC-ESI-QqTOF instrument. Each method identified different organosulfur compounds, withLC-HRMS targeting 15 non-volatile compounds, such as cysteine sulfoxides, and GC-MS targeting18 volatiles, such as disulfides and trisulfides. The results obtained were studied using Pearsoncorrelations and principal component analysis. No precise correlation was found between the initialorganosulfur compounds in onions and their hydrolysates. Consequently, although GC is one ofthe most employed techniques in the scientific literature, the use of LC-HRMS or a combination ofboth techniques may offer a more comprehensive and accurate description of the metabolomic profileof onions.
PB MDPI
SN 2227-9040
YR 2024
FD 2024-07-06
LK http://hdl.handle.net/10498/35643
UL http://hdl.handle.net/10498/35643
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 10-nov-2026