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
For the full publication, please contact the author directly at: emmanuelconfidencemimber@yopmail.com
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- Federal University of Technology, Minna, Niger State 47
- Federal University of Technology, Owerri, Imo State 95
- Federal University Oye-Ekiti, Ekiti State 41
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