Abstract

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