International Journal For Multidisciplinary Research

E-ISSN: 2582-2160   •   Impact Factor: 9.24

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Study of Biochemical Analysis of Allium cepa

Author(s) Mr. Pravin Murhari More, Prof. Dr. Saheb Laxmanrao Shinde, Dr. Sujjet Suryakat Jadhav, Dr. Pradnya Abasaheb Mane, Mr. Anil Maruti Lamb
Country India
Abstract Allium cepa, is usually used in the regular diet of many peoples due to its medicinal importances. The complex chemical makeup of onions has caught a lot of attention from scientists because these compounds are linked to various health benefits. These compounds act as antioxidants and reduce inflammation. It is important to find and measure these bioactive parts using good extraction methods to see how they can be used. In the present work Soxhlet extraction method is used which is effective for pulling out lipid soluble compounds and is a good way to study the chemical properties of Allium cepa. This method not only extracts phytochemicals well but also helps analyse their structure and function, highlighting the plant's role in promoting health. This article reveals different key chemical compounds which are extracted by using the Soxhlet method with different solvent systems. Yield obtained from ethanol, methanol, hexane, acetone and water is 15.2%, 12.9%, 10.5%, 11.8%, 9.0% respectively In the present work we find phytochemicals like flavonoids and sulphur containing compounds which often shows anti-inflammatory, antibacterial, anti- oxidant properties.
Keywords Soxhlet, bioactive compounds, Allium, phytochemical analysis, yield, solvent, extraction, purification, bioactive compounds
Field Biology > Bio + Chemistry
Published In Volume 8, Issue 1, January-February 2026
Published On 2026-01-25
DOI https://doi.org/10.36948/ijfmr.2026.v08i01.66714
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E-ISSN 2582-2160
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