Onion Peel as a Potential Source of Antioxidants and Antimicrobial Agents
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Material
2.2. Microbial Strains
2.3. Onion Peel Extraction
2.4. Qualitative and Quantitative Analysis by UHPLC-DAD-ESI/MS
2.5. Total Phenolic and Flavonoid Content
2.6. DPPH Scavenging Activity
2.7. ABTS Radical Scavenging Activity
2.8. Antimicrobial Assay
2.9. Statistical Analysis
3. Results
3.1. Chemical Composition of the Extracts
3.2. Antioxidant Activity
3.3. Antimicrobial Activity
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Peak No. | tR, min (from UHPLC-MS Signal) | UV/Vis Data from UHPLC-DAD Signal Absorbance Maximum, nm | Molecular Ion [M-H]–m/z | MS/MS Fragment Ions | Assignment (Reference) | Extracts | |||
---|---|---|---|---|---|---|---|---|---|
MeOH | EtOH | AC | EA | ||||||
1 | 0.79 | - | 191 | 173,111(100%) | Quinic acid [37] | + | + | + | - |
2 | 0.91 | - | 315 | 255,225,153(100%),109 | a Protocatechuic acid hexoside [38] | + | + | + | + |
3 | 1.28 | - | 315 | 255,225,153(100%),109 | a Protocatechuic acid hexoside [38] | + | + | + | + |
4 | 1.94 | 217,261,295 | 315 | 255,225,153(100%),109 | a Protocatechuic acid hexoside [38] | + | + | + | + |
5 | 2.00 | 217,261,295 | 315 | 255,225,153(100%),109 | a Protocatechuic acid hexoside [38]) | + | + | + | + |
6 | 2.15 | 220,261,295 | 153 | 109(100%) | a Protocatechuic acid [38] | + | + | + | + |
7 | 4.90 | 281 | 289 | 245,179(100%),151,109 | (+) Catechin [31] | - | + | + | + |
8 | 5.64 | 325,298 | 179 | 143,135(100%),71 | Caffeic acid (standard) | - | - | - | + |
9 | 6.08 | 296,330sh | 317 | 299,255,206,191(100%),163 | Dihydroisorhamnetin (tent.) | + | + | + | + |
10 | 6.63 | 219,262,295 | 167 | 153/152,108(100%)/107 | Vanillic acid b (PubChem CID: 8468) | + | - | - | - |
11 | 6.84 | 364,255 | 671 | 625(100%) | Quercetin-dihexoside derivative (tent.) | + | + | + | - |
12 | 7.30 | 292,330sh | 303 | 285(100%) | Taxifolin (standard) | + | + | + | + |
13 | 7.50 | 266,346 | 625 | 463(100%),301 | c Quercetin-dihexoside [39] | + | + | + | + |
14 | 7.84 | 255,346 | 639 | 519,477,315(100%),357,271 | d Isorhamnetin-dihexoside [39] | + | + | + | - |
15 | 8.00 | 257,372 | 463 | 301(100%) | d Isorhamnetin-dihexoside [40] | + | + | + | + |
16 | 8.89 | 258,359 | 463 | 301(100%) | e Quercetin-3-O-glucoside (standard) | + | + | + | + |
17 | 9.06 | 271,364 | 735 | 609(100%),573,529,447,301 | Quercetin-rutinoside derivative (tent.) | + | + | - | - |
18 | 9.77 | 255,364 | 463 | 301(100%) | f Quercetin-hexoside [39] | + | + | + | + |
19 | 10.24 | 255,365 | 477 | 315(100%)/314,300/299,285 | Isorhamnetin-hexoside [40] | + | + | + | + |
20 | 10.85 | 257,371 | 301 | 273,179(100%),151,107 | Quercetin (standard) | + | + | + | + |
21 | 11.94 | 267,365 | 285 | 285(100%),257,213,151 | Kaempferol (standard) | + | + | + | + |
22 | 12.10 | 256,371 | 315 | 300(100%)/301 | Isorhamnetin (standard) | + | + | + | + |
23 | 12.55 | 271,305,364 | 257 | 213(100%),107 | n.i. | + | + | + | + |
24 | 12.84 | 271,305,363 | 299 | 271(100%),255,243 | Rhamnocitrin [41] | - | + | + | + |
25 | 13.55 | 258,306,365 | 761 | 599(100%),555,473 | n.i. | + | + | - | - |
26 | 13.70 | 258,305,381 | 599 | 555,473(100%) | n.i. | + | + | + | + |
27 | 15.17 | - | 783 | 737(100%),747 | n.i. | + | + | + | + |
28 | 15.28 | - | 753 | 707(100%) | n.i. | + | + | + | + |
Extracts | Quercetin (mg/gDW) | Quercetin-Hexoside * (mg/gDW) |
---|---|---|
Methanol | 48.53 ± 7.95 a | 6.22 ± 1.42 a |
Ethanol | 14.91 ± 0.73 b | 3.67 ± 0.13 b |
Acetone | 38.47 ± 4.67 ac | 3.94 ± 0.11 b |
Ethyl acetate | 29.01 ± 0.71 c | 2.17 ± 0.1 b |
Bacterial Strains Isolated and ATCC | Antimicrobial Activity MIC/MMC (mg/mL) | Antimicrobial Activity MIC/MMC (µg/mL) | ||||
---|---|---|---|---|---|---|
Extracts | Reference Antimicrobials | |||||
Methanol | Ethanol | Acetone | Ethyl-Acetate | Ciprofloxacine (Antibacterial) or Nystatin (Antifungal) | ||
Gram (−) bacteria | Source | |||||
Escherichia coli | Human stool | 12.50/12.50 | 12.50/12.50 | 25.00/50.00 | 25.00/25.00 | 2.50/2.50 |
Escherichia coli | ATCC25922 | 25.00/25.00 | 12.50/25.00 | 25.00/50.00 | 6.25/25.00 | 2.50/2.50 |
Pseudomonas aeruginosa | Human stool | 3.13/12.50 | 1.56/25.00 | 6.25/25.00 | 25.00/25.00 | 0.31/0.62 |
Pseudomonas aeruginosa | ATCC9027 | 12.50/12.50 | 6.25/6.25 | 25.00/25.00 | 25.00/25.00 | 0.62/0.62 |
Klebsiella aerogenes | Human stool | 3.13/> 50.00 | 1.56/25.00 | 25.00/>50.00 | 12.50/>50.00 | 0.16/0.62 |
Klebsiella aerogenes | ATCC 13048 | 12.50/12.50 | 12.50/12.50 | 25.00/50.00 | 25.00/>50.00 | 0.008/0.31 |
Proteus mirabilis | Human stool | 1.56/6.25 | 0.78/6.25 | 3.13/12.50 | 1.56/6.25 | 0.16/2.50 |
Proteus mirabilis | ATCC12453 | 6.25/6.25 | 1.56/6.25 | 6.25/25.00 | 6.25/6.25 | 0.62/2.50 |
Salmonella enteritidis | Human stool | 12.50/12.50 | 6.25/12.50 | 25.00/25.00 | 25.00/25.00 | 0.008/0.16 |
Salmonella enteritidis | ATCC 13076 | 12.50/25.00 | 6.25/25.00 | 25.00/>50.00 | 25.00/25.00 | 0.008/0.16 |
Shigella sonnei | Human stool | 6.25/>50.00 | 3.13/25.00 | 6.25/>50.00 | 50.00/>50.00 | 2.50/5.00 |
Shigella sonnei | ATCC 25931 | 12.50/>50.00 | 3.13/50.00 | 3.13/>50.00 | 50.00/>50.00 | 2.50/5.00 |
Gram (+) bacteria | Source | |||||
Staphylococcus aureus | Human stool | 6.25/12.50 | 3.13/25.00 | 3.13/50.00 | 3.13/25.00 | 0.008/0.16 |
Staphylococcus aureus | ATCC6538 | 25.00/50.00 | 1.56/25.00 | 1.56/50.00 | 3.13/25.00 | 0.008/0.16 |
Enterococcus faecalis | Human stool | 6.25/50.00 | 3.13/50.00 | 6.25/>50.00 | 3.13/>50.00 | 0.31/0.31 |
Enterococcus faecalis | ATCC19433 | 3.13/50.00 | 3.13/50.00 | 12.50/>50.00 | 3.13/>50.00 | 0.31/0.31 |
Yeast | Source | |||||
Candida albicans | Human stool | 1.56/25.00 | 3.13/12.50 | 1.56/25.00 | 1.56/25.00 | 16.00/16.00 |
Candida albicans | ATCC10231 | 3.13/50.00 | 3.13/12.50 | 12.05/50.00 | 1.56/12.50 | 16.00/16.00 |
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Joković, N.; Matejić, J.; Zvezdanović, J.; Stojanović-Radić, Z.; Stanković, N.; Mihajilov-Krstev, T.; Bernstein, N. Onion Peel as a Potential Source of Antioxidants and Antimicrobial Agents. Agronomy 2024, 14, 453. https://doi.org/10.3390/agronomy14030453
Joković N, Matejić J, Zvezdanović J, Stojanović-Radić Z, Stanković N, Mihajilov-Krstev T, Bernstein N. Onion Peel as a Potential Source of Antioxidants and Antimicrobial Agents. Agronomy. 2024; 14(3):453. https://doi.org/10.3390/agronomy14030453
Chicago/Turabian StyleJoković, Nataša, Jelena Matejić, Jelena Zvezdanović, Zorica Stojanović-Radić, Nemanja Stanković, Tatjana Mihajilov-Krstev, and Nirit Bernstein. 2024. "Onion Peel as a Potential Source of Antioxidants and Antimicrobial Agents" Agronomy 14, no. 3: 453. https://doi.org/10.3390/agronomy14030453