Minufiya J. Agric. Res. Vol. 32 (2007) NO. 3 :  759-769

EVALUATION OF ONION OIL ( SEED AND PULP) AS ANTIOXIDANT AND MICROBIAL GROWTH MATERIAL

S. M. Arafat,Dalia, M. M. Mostafa,Amany, M. M. Basuny,
Fats and Oils Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egy,Fats and Oils Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egy,Fats and Oils Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egy,

ABSTRACT:

Onion, (Allium cepa L.) seeds was used as an unexploited raw material to produce vegetable oil. The gross chemical composition of both seeds and pulp were studied. Physico- chemical properties, polyphenols, tocopherols, oxidative stability by Rancimat at 100 C of onion seed oil and onion oil fixed were determined. Separation and identification of fatty acids and unsaponifible matters of onion seed oil and onion oil were carried out by gas liquid chromatograph (GLC) analysis. Antimicrobial activity of these oils was determined using agar diffusion method. It was active against (Gram positive and Gram negative) bacterial species and fungi namely Aspergillus flavus, Aspergillus niger and S.cereviasiae. Onion seed oil and onion oil were tested for their antioxidant properties using antioxidation of methyl linoleate. Results in this study suggest the potential use of the above onion seed and onion oil for the control of autoxidation and microbial effects.

Key words: Allium cepa, onion seed, oil, antioxidant, antimicrobial.