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Santas Almajano Carbo 2010 (Onion)
Santas Almajano Carbo 2010 (Onion)
A natural alternative
to artificial food preservatives
JONATHAN SANTAS1*, MARÍA PILAR ALMAJANO2, ROSA CARBÓ3
*Corresponding author
1. University of Barcelona, Department of Nutrition and Food Science, XaRTA-INSA Jonathan Santas
Av. Joan XXIII, s/n, Barcelona, 08028, Spain
2. The Technical University of Catalonia, Chemistry Engineering Department
Av. Diagonal 649, Barcelona, 08034, Spain
3. The Technical University of Catalonia, Department of Agri-Food Engineering and Biotechnology
Campus Baix Llobregat, C. Esteve Terrades 8, Castelldefels (Barcelona), 08860, Spain
ABSTRACT: Consumer demand of minimally processed foods without synthetic preservatives has led to a growing interest in
Flavours/preservatives
their replacement for more natural alternatives. Onion is widely used as a food ingredient and it is known as a good source
of bioactive compounds, such as sulphur-containing compounds and flavonoids with well known health beneficial effects,
antioxidant and antimicrobial capacities. Consequently, onion has been proposed as a promising and safer source of food
preservatives. The overall aim of the present review is to analyze its potential use as a food ingredient by reporting evidence
of onion antioxidant and antimicrobial activities, as well as discussing some concerns in relation to its stability and
effectiveness as a food preservative.
effects. This fact has lead to an increasing interest in developing microorganism by both minimal inhibitory concentration and
more “natural” alternatives in order to enhance food shelf-life well diffusion assay tests. It has been shown that they exhibit
and safety (2). marked inhibition against gram positive bacteria of genera
In recent decades, special attention has been focused Bacillus, Micrococcus, Staphylococcus, Streptococcus, as well
on spices and aromatic vegetables which are commonly as gram negative bacteria, such as Salmonella enteridis or
employed as food ingredients. In spite of the fact that they are some strains of Escherichia coli (5, 7). In addition, onion anti-
usually used as flavouring agents to enhance the aroma or the yeast and anti-fungal activity has been mainly attributed to the
taste of a great variety of foods, it is also well known that spices presence of organosulfur-containing compounds which inhibit
are a good source of natural antioxidant and antimicrobial the growth of yeast and fungi such as, Candida albicans,
compounds (3). Aspergillus niger, Penicillum cyclopium or Fusarium oxysporum
It is generally agreed that onion (Allium cepa, L.), which is one (5, 9). However, the application of onion volatile compounds
of the most widely distributed vegetables, is a good source seems to be limited as a practical food additive due to their
of natural compounds with beneficial health effects (4, 5). strong flavour, pungent properties and relative biochemical
Several reports have ascribed these biological effects to the instability. Consequently, there is a growing interest in studying
presence of volatile sulphur-compounds, such as thiosulfinates the antimicrobial properties of onion phenolic compounds
and phenolic compounds. Onions are a rich source of dietary which are presumably more stable. Flavonols quercetin and
flavonoids with average values ranging from 270 to 1917 mg of kaempferol are commonly present in notable amounts in
flavonoids per Kg of fresh weight, depending on the variety of onions and are the main non-volatile compounds responsible
onion. They are mainly represented by the flavonols quercetin for their antimicrobial properties (10). Although they are mainly
and kaempferol, commonly present as glycosilated forms (4). present as 4,3’-O - or 4’-glycosilated forms, it is considered
Onions have been reported to have anti-inflammatory, that their respective aglycones are more active because the
antiallergenic, vasodilatory and anticarcenogenic properties free presence of their 3-hydroxil group seems to be critical to
(5), as well as antimicrobial and antioxidant capacities (6, 7). exert their antimicrobial activity (11). It is generally agreed that
Therefore, onions have been proposed as a good source onion flavonols exert their antibacterial activity by inhibiting
of natural preservatives to enhance not only the stability DNA, RNA and protein biosynthesis, as well as perturbing the
and preservation of food systems but also to increase their functions of the cytoplasmatic membrane (10). In vitro studies
nutriceutical properties. have reported that onion flavonoids can effectively inhibit the
growth of gram positive bacteria associated to food spoilage,
such as Bacillus cereus, B. subtilis, Staphylococcus aureus,
ANTIMICROBIAL ACTIVITY Microcroccus luteus and Listeria monocytogenes, while the
gram negative bacteria Escherichia coli and Pseudomonas
Scientific research on the antimicrobial capacity of onion aeruginosa seem to be more resistant (6, 10, 12). Yeasts, such
(Allium cepa, L.) has traditionally been focused on the presence as Candida albicans are highly resistant to the inhibitory effect
of thiosulfinates and other volatile organic compounds. of onion flavonoids (6, 9, 13). These different resistant patterns
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are related to differences in fungus, yeast and bacteria cell
wall, membrane and protein synthesis (14).
ANTIOXIDANT ACTIVITY
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boiling water (24, 25). Since the biodisponibility of the quercetin Therefore, although artificial additives can be more effective
aglycon is known to be lower than that of its glycosilated forms, as food preservatives, it can be concluded that there is a
it is questionable whether cooking treatment can negatively real possibility of using onions as more ‘natural’ and safer
affect the nutriceutical properties of onion in supplemented preservatives. Onions can be a good ingredient not only
foods (26). However, it seems reasonable to think that it may to enhance the organoleptic properties of food but also to
enhance the preservative effect of onion by-products as it is increase its nutriceutical properties, as well as its shelf-life by
well known that quercetin aglycon has higher antioxidant and reducing its oxidative and microbial deterioration.
antimicrobial capacities due to the free presence of its C-3
hydroxil group (11).
Some recent studies have evaluated the potential effectiveness REFERENCES AND NOTES
of onion or its bioactive compounds as natural preservatives.
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AgroFood industry hi-tech - September/October 2010 - vol 21 n 5
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odour and flavour, thus increasing interest has been focused
on onion flavonoids which are more stable and show both
antioxidant and antimicrobial activity. Onion flavonoids are
considerably stable in refrigerated storage and are moderately
resistant to most home-processing and cooking methods due
to the thermostability of quercetin, its most abundant flavonol.
Addition of onion or onion extracts to processed foods can
reduce their microbial and oxidative deterioration, thus
enhancing its preservation.
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