Which compounds responsible for antimicrobial properties are reduced when onions are heated?
Answer
Thiosulfinates
The highly pungent, sharp characteristics of onions are largely due to organic sulfur compounds, including a specific group known as thiosulfinates. These thiosulfinates are responsible for conferring significant antimicrobial, antifungal, and antibiotic properties upon the raw vegetable. A key consideration for consumers is that these specific protective compounds are sensitive to heat. When onions are subjected to heating processes, the concentration of thiosulfinates tends to decrease substantially, meaning that consumers prioritizing maximum antimicrobial effect should favor eating their onions raw rather than cooked.
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