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Article

Profiling of Organosulfur Compounds in Onions: A Comparative Study between LC-HRMS and DTD-GC-MS

by
Ana V. González-de-Peredo
1,2,
Alicia Maroto
1,
Gerardo F. Barbero
2 and
Antony Memboeuf
1,*
1
Univ Brest, CEMCA, CNRS, UMR 6521, 29238 Brest, France
2
Department of Analytical Chemistry, Faculty of Sciences, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Agrifood Campus of International Excellence (ceiA3), 11510 Puerto Real, Spain
*
Author to whom correspondence should be addressed.
Chemosensors 2024, 12(7), 130; https://doi.org/10.3390/chemosensors12070130
Submission received: 7 June 2024 / Revised: 27 June 2024 / Accepted: 3 July 2024 / Published: 6 July 2024

Abstract

Onions are known not only for their culinary importance but also for their nutritional and health-promoting properties. Both properties are closely linked to their content of organosulfur compounds, which account for up to 5% of the dry weight of an onion. Given the importance of these compounds, suitable analytical methods are required for their study. Two techniques should be highlighted in this context: gas chromatography coupled to mass spectrometry (GC-MS), and liquid chromatography coupled to mass spectrometry (LC-MS). In this study, eight different onion varieties were analyzed using two distinct analytical techniques: direct thermal desorption–gas chromatography–mass spectrometry (DTD-GC-MS) and high-resolution mass spectrometry (HRMS) on an LC-ESI-QqTOF instrument. Each method identified different organosulfur compounds, with LC-HRMS targeting 15 non-volatile compounds, such as cysteine sulfoxides, and GC-MS targeting 18 volatiles, such as disulfides and trisulfides. The results obtained were studied using Pearson correlations and principal component analysis. No precise correlation was found between the initial organosulfur compounds in onions and their hydrolysates. Consequently, although GC is one of the most employed techniques in the scientific literature, the use of LC-HRMS or a combination of both techniques may offer a more comprehensive and accurate description of the metabolomic profile of onions.
Keywords: Allium cepa L.; cysteine sulfoxides; gas chromatography; high-resolution mass spectrometry; onion; organosulfur compounds Allium cepa L.; cysteine sulfoxides; gas chromatography; high-resolution mass spectrometry; onion; organosulfur compounds

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MDPI and ACS Style

González-de-Peredo, A.V.; Maroto, A.; Barbero, G.F.; Memboeuf, A. Profiling of Organosulfur Compounds in Onions: A Comparative Study between LC-HRMS and DTD-GC-MS. Chemosensors 2024, 12, 130. https://doi.org/10.3390/chemosensors12070130

AMA Style

González-de-Peredo AV, Maroto A, Barbero GF, Memboeuf A. Profiling of Organosulfur Compounds in Onions: A Comparative Study between LC-HRMS and DTD-GC-MS. Chemosensors. 2024; 12(7):130. https://doi.org/10.3390/chemosensors12070130

Chicago/Turabian Style

González-de-Peredo, Ana V., Alicia Maroto, Gerardo F. Barbero, and Antony Memboeuf. 2024. "Profiling of Organosulfur Compounds in Onions: A Comparative Study between LC-HRMS and DTD-GC-MS" Chemosensors 12, no. 7: 130. https://doi.org/10.3390/chemosensors12070130

APA Style

González-de-Peredo, A. V., Maroto, A., Barbero, G. F., & Memboeuf, A. (2024). Profiling of Organosulfur Compounds in Onions: A Comparative Study between LC-HRMS and DTD-GC-MS. Chemosensors, 12(7), 130. https://doi.org/10.3390/chemosensors12070130

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