EXTRACTION OF ESSENTIAL OIL FROM THE FRESH GREEN BULB OF ALLIUM CEPA L. AND THEIR ANTIOXIDANT ACTIVITY
*Zafar Iqbal, Amna Ashraf, Anam Asghar, Faiza Farman, Anam Touseef
ABSTRACT
Fresh bulbs of allium cepa were collected from the local field area near
Lahore district. These bulbs were cut into small pieces and dried under
shade. Essential oil extraction was carried out through hydrodistillation
using Linkersson apparatus, followed by extraction with nhexane
and drying with sodium sulfate anhy. Essential oil was clear
and have specified pungent odor. GC-MS studies were performed to
determine the components of the essential oil. Thirteen components
were identified and the major components were dipropyl trisulfide
(13.28%), methyl-5-methylfuryl sulfide (10.64%), 2-methyl-5-
methylfuryl sulfide (10.64%) and diallyl sulfide (10.16%). 2,2-
Diphenyl picrylhydrazyl was used for the determination of antioxidant activity of the
essential oil of allium cepa. Maximum antioxidant activity (40.80%) was observed at
concentration 100 mg/ml while at the same concentration ascorbic acid gave 99.67%.
Antioxidants prevent free radical induced tissue damage by preventing the formation of
radicals, scavenging them, or by promoting their decomposition. Synthetic antioxidants are
recently reported to be dangerous to human health, so the interest to develop/explore novel
antioxidant reagents is in the way.
Keywords: Antioxidant, Fresh bulb, Alium Cepa L, Hydro-distilllation, Essential oil
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