Comprehensive metabolome classification of four onion (Allium cepa) cultivars via GC–MS and UPLC-MS: Insights into chemical diversity and remote antimicrobial activity against foodborne pathogens

Funding Sponsor

Science and Technology Development Fund

Fourth Author's Department

Institute of Global Health & Human Ecology

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https://doi.org/10.1016/j.foodres.2025.117367

All Authors

Mohamed G. Sharaf El-Din Heba A. Fahmy Nermin A. Ragab Mohamed R. Khalifa Hamdy Zahran Nariman R. Soliman Mohamed A. Farag

Document Type

Research Article

Publication Title

Food Research International

Publication Date

12-1-2025

doi

10.1016/j.foodres.2025.117367

Abstract

Addressing foodborne illness is a major concern for consumers and food industry regulators; therefore, natural preservatives play a vital role in improving food safety and extending shelf life. Onion (Allium cepa L.) is globally recognized both for its culinary uses and its significant antimicrobial properties. In this study, an integrative approach was employed, combining ultra-performance liquid chromatography-mass spectrometry (UPLC-MS) and gas chromatography–mass spectrometry (GC–MS), to profile the metabolome of four Egyptian onion cultivars (cvs.). UPLC-MS analysis annotated 93 metabolites, several previously unreported metabolites such as flavonoids, nitrogenous compounds, and fatty acids. GC–MS analysis identified 24 silylated primary metabolites. Solid-phase microextraction aroma profiling highlighted organosulfur enrichment, particularly dipropyl trisulfide in the Giza 20 cv., contrasted by propenyl propyl disulfide dominance in others. Multivariate data analysis of silylated metabolites demonstrated superior efficacy in capturing metabolome diversity compared to aroma profiles or LC-MS data. Furthermore, vapor-phase antimicrobial assays, using foodborne pathogens, revealed the potential of onion cvs. as a natural food preservative. This study presents the first comparative metabolite profiling and remote antimicrobial assessment of Egyptian onion cvs., offering new insights into their culinary potential, health benefits, and chemical diversity within A. cepa accessions.

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