Gc-Ms Determination of Chemical Composition and Selected Physicochemical Properties of Jalingo Grown Onion Skin (allium Cepa)

Student: Confidence Mimber Emmanuel (Project, 2025)
Department of Chemical Sciences
Taraba State University, Jalingo, Taraba State

Abstract

ABSTRACT
The analysis of onion juice through GC-MS and physicochemical evaluation revealed a complex profile of volatile compounds and essential physicochemical properties. The study identified hydrocarbons, fatty acids, phytosterols, sesquiterpenes, and sulfur-containing compounds that contribute to the aroma, flavor, and health benefits of onion juice. Notable compounds included gamma-sitosterol (8.01%), ergost-8-en-3-ol (6.58%), 9,19-cycloergost-24(28)-en-3-ol (12.65%), and 9,19-cyclolanost-24-en-3-ol (18.63%), which are known for their bioactive potential. The physicochemical properties of onion juice revealed a moisture content of 5.70%, ash content of 5.50%, volatile matter of 60.00%, and fixed carbon of 28.00%, indicating its stability, nutritional value, and structural integrity. These findings emphasize the multifaceted nature of onion juice and its potential applications in functional foods, pharmaceuticals, and nutraceuticals.

Keywords
gc-ms determination chemical composition selected physicochemical properties jalingo grown onion
Filters
Institutions