Temuan Utama

Natural substances have become the primary therapeutic choice among the Indonesian population. Functional foods, believed to have fewer side effects than synthetic drugs, are gaining increasing attention. Onions, commonly used as culinary spices, offer numerous health benefits. This study aims to characterize the chemical components of several onion varieties commonly found in West Sumatra, including shallots (Allium cepa ascalonicum), garlic (Allium sativum), onions (Allium cepa L.), Dayak onions (Eleutherine palmifolia), chives (Allium tuberosum), and leeks (Allium fistulosum L.). Onion extracts were analyzed for moisture content, ash content, protein content, and IC50 antioxidant activity. Additionally, gas chromatography-mass spectrometry (GC-MS) was employed to characterize the obtained extracts. The results indicated that chives had the highest moisture content (93.57%), while Dayak onions had the highest ash (6.29%) and protein (8.74%) contents. Chives also showed the highest fat content (4.15%). Dayak onions exhibited strong antioxidant activity, with a value of 84.85%, whereas onions, shallots, and leeks demonstrated weak antioxidant activity, as indicated by their IC50 values. The dominant compounds identified in each onion variety were cis-vaccenic acid in shallots (37.59%) and leeks (31.19%) and D-limonene in Dayak onions (22.39%) and chives (21.16%).

Potensi Manfaat

Berpotensi diteliti lebih lanjut sebagai bahan dasar untuk panganfungsional, khususnya untuk anti hypertensi.