In-Vitro Evaluation of the Antioxidant and Anti-Inflammatory Activity of Volatile Compounds and Minerals in Five Different Onion Varieties

Onions contain high antioxidants compounds that fight inflammation against many diseases. The purpose was to investigate some selected bioactive activities of onion varieties (Yellow, Red, Green, Leek, and Baby). Antioxidant assays anti-inflammatory such as NO production with the addition components were determined analyzed by using a spectrophotometer. Gas chromatography mass spectrometry (GC–MS) used for volatile compounds, while an Atomic absorption spectrometer mineral determinations. Red variety achieved highest antioxidant activities. total flavonoids between (12.56 353.53 mg Quercetin/gin dry weight) (dw) phenol (8.75–25.73 mg/g dw). Yellow Green extracts highly values (3.71–4.01 ?g/mL) followed Baby extracts, respectively. contents sodium, potassium, zinc, calcium established onions. Furfuraldehyde, 5-Methyl-2-furfuraldehyde, 2-Methyl-2-pentenal, 1-Propanethiol most predominant, minor abundance other Dimethyl sulfide, Methyl allyl disulfide, Methyl-trans-propenyl-disulfide, propyl disulfide. results recommend these could act sources essential anti-inflammatories decrease oxidative stresses, especially red onions recorded