New forms of disease are increasingly affecting people living in today’s highly pressure environment, and these diseases are less responsive to conventional treatments. Aromatic plants and species are used for thousands of years for many purposes, such as medicine, perfumes and cosmetics, as well as in the food industry for culinary and medicinal uses. The brown onion shows the following physic and chemical properties as determined experimentally as Refractive index of 1.3571, Density value of 1.1130 g/cm3, 1.1036 g/cm3, viscosity of value of 3.045 Cst for brown, Iodine value of 28.108, Peroxide value of Saponification value of 15.708% and 10.94%, and Free fatty acid of 20.48%. The yield of the oil from the process of steam extraction of the brown onion mesh charged into the distillation is dependent on the operating temperature and distillation time. The research further revealed that the increase in the quantity of oil extracted is also dependent on the mass or the weight of the brown onion mesh introduced into the distillation column. These findings highlight the growing interest in natural aromatic sources for potential health applications, especially as modern lifestyles contribute to rising disease challenges. Brown onion oil, with its distinct physicochemical characteristics, offers valuable insights into future research aimed at improving extraction efficiency and exploring therapeutic potential. By optimizing processing conditions, researchers can enhance yield, purity, and consistency, making the oil suitable for broader industrial use. Continued investigation may reveal additional benefits, strengthening its relevance across medical, nutritional, and cosmetic fields today.

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1. Galluzzo P, Martini C, Bulzomi P, Leone S, Bolli A, Pallottini V, et al. Quercetin-induced apoptotic cascade in cancer cells: Antioxidant versus estrogen receptor alpha-dependent mechanisms. Mol Nutr Food Res. 2009;53:699–708.
2. Gao CM, Takezaki T, Ding JH, Li MS, Tajima K. Protective effect of Allium vegetables against both esophageal and stomach cancer: A simultaneous case-referent study of a high-epidemic area in Jiangsu Province, China. Jpn J Cancer Res. 1999;90:614–21.
3. Glasser G, Graefe EU, Struck F, Veit M, Gebhardt R. Comparison of antioxidative capacities and inhibitory effects on cholesterol biosynthesis of quercetin and potential metabolites. Phytomedicine. 2002;9:33–40.
4. Goldman IL, Kopelberg M, Debaene JEP, Schwartz BS. Antiplatelet activity in onion (Allium cepa) is sulfur dependent. Thromb Haemost. 1996;76:450–2.
5. Gonzalez CA, Pera G, Agudo A, Bueno-De-Mesquita HB, Ceroti M, Boeing H, et al. Fruit and vegetable intake and the risk of stomach and oesophagus adenocarcinoma in the European Prospective Investigation into Cancer and Nutrition (EPIC-EURGAST). Int J Cancer. 2006;118:2559–66.
6. Gonzalez CA, Sanz JM, Marcos G, Pita S, Brullet E, Saigi E, et al. Dietary factors and stomach cancer in Spain: A multicenter case-control study. Int J Cancer. 1991;49:513–9.
7. Gonzalez-Saiz JM, Esteban-Diez I, Rodriguez-Tecedor S, Pizarro C. Valorization of onion waste and by-products: MCR-ALS applied to reveal the compositional profiles of alcoholic fermentations of onion juice monitored by near-infrared spectroscopy. Biotechnol Bioeng. 2008;101:776–87.
8. Griffiths G, Trueman L, Crowther T, Thomas B, Smith B. Onions—A global benefit to health. Phytother Res. 2002;16:603–15.
9. Gruber P, Vieths S, Wangorsch A, Nerkamp J, Hofmann T. Maillard reaction and enzymatic browning affect the allergenicity of Pru av 1, the major allergen from cherry (Prunus avium). J Agric Food Chem. 2004;52:4002–7.
10. Hansson LE, Nyren O, Bergstrom R, Wolk A, Lindgren A, Baron J, et al. Diet and risk of gastric cancer: A population-based case-control study in Sweden. Int J Cancer. 1993;55:181–9.
11. Helen A, Krishnakumar K, Vijayammal PL, Augusti KT. Antioxidant effect of onion oil (Allium cepa Linn) on the damages induced by nicotine in rats as compared to alpha-tocopherol. Toxicol Lett. 2000;116:61–8.
12. Hollman PC, de Vries JH, van Leeuwen SD, Mengelers MJ, Katan MB. Absorption of dietary quercetin glycosides and quercetin in healthy ileostomy volunteers. Am J Clin Nutr. 1995;62:1276–82.
13. Hu JF, La Vecchia C, Negri E, Chatenoud L, Bosetti C, Jia XY, et al. Diet and brain cancer in adults: A case-control study in northeast China. Int J Cancer. 1999;81:20–3.
14. Hubbard GP, Wolffram S, de Vos R, Bovy A, Gibbins JM, Lovegrove JA. Ingestion of onion soup high in quercetin inhibits platelet aggregation and essential components of the collagen-stimulated platelet activation pathway in man: A pilot study. Br J Nutr. 2006;96:482–8.
15. Hucker HB, Ahmad PM, Miller EA, Brobyn R. Metabolism of dimethyl sulphoxide to dimethyl sulphone in the rat and man. Nature. 1966;209:619–20.
16. Irkin R, Korukluoglu M. Control of Aspergillus niger with garlic, onion and leek extracts. Afr J Biotechnol. 2007;6:384–7.
17. Iscovich JM, Labbe KA, Castelleto R, Calzona A, Bernedo A, Chopita NA, et al. Colon cancer in Argentina. I. Risk from intake of dietary items. Int J Cancer. 1992;51:851–7.
18. Jung YS, Kim MH, Lee SH, Baik EJ, Park SW, Moon CH. Antithrombotic effect of onion in streptozotocin-induced diabetic rat. Prostaglandins Leukot Essent Fatty Acids. 2002;66:453–8.

19. Kim JW, Huh JE, Kyung SH, Kyung KH. Antimicrobial activity of alk(en)yl sulfides found in essential oils of garlic and onion. Food Sci Biotechnol. 2004;13:235–9.
20. Kabuba JT. Steam extraction of essential oils: Investigation of process parameters. Masters thesis. University of Johannesburg; 2009.
21. Kim JW, Kim YS, Kyung KH. Inhibitory activity of essential oils of garlic and onion against bacteria and yeasts. J Food Prot. 2004;67:499–504.
22. Kim SJ, Kim GH. Quantification of quercetin in different parts of onion and its DPPH radical scavenging and antibacterial activity. Food Sci Biotechnol. 2006;15:39–43.
23. Kumari K, Augusti KT. Lipid-lowering effect of S-methyl cysteine sulfoxide from Allium cepa Linn in high-cholesterol diet-fed rats. J Ethnopharmacol. 2007;109:367–71.
24. Kyung KH, Lee YC. Antimicrobial activities of sulfur compounds derived from S-alk(en)yl-L-cysteine sulfoxides in Allium and Brassica. Food Rev Int. 2001;17:183–98.
25. Lawless J. The encyclopedia of essential oils. Great Britain: Scotprint; 1992.
26. Lee SK, Hwang JY, Kang MJ, Kim YM, Jung SH, Lee JH, et al. Hypoglycemic effect of onion skin extract in animal models of diabetes mellitus. Food Sci Biotechnol. 2008;17:130–4.
27. Lee SU, Lee JH, Choi SH, Lee JS, Ohnisi-Kameyama M, Kozukue N, et al. Flavonoid content in fresh, home-processed, and light-exposed onions and in dehydrated commercial onion products. J Agric Food Chem. 2008;56:8541–8.

 New forms of disease are increasingly affecting people living in today’s highly pressure environment, and these diseases are less responsive to conventional treatments. Aromatic plants and species are used for thousands of years for many purposes, such as medicine, perfumes and cosmetics, as well as in the food industry for culinary and medicinal uses. The brown onion shows the following physic and chemical properties as determined experimentally as Refractive index of 1.3571, Density value of 1.1130 g/cm3, 1.1036 g/cm3, viscosity of value of 3.045 Cst for brown, Iodine value of 28.108, Peroxide value of Saponification value of 15.708% and 10.94%, and Free fatty acid of 20.48%. The yield of the oil from the process of steam extraction of the brown onion mesh charged into the distillation is dependent on the operating temperature and distillation time. The research further revealed that the increase in the quantity of oil extracted is also dependent on the mass or the weight of the brown onion mesh introduced into the distillation column. These findings highlight the growing interest in natural aromatic sources for potential health applications, especially as modern lifestyles contribute to rising disease challenges. Brown onion oil, with its distinct physicochemical characteristics, offers valuable insights into future research aimed at improving extraction efficiency and exploring therapeutic potential. By optimizing processing conditions, researchers can enhance yield, purity, and consistency, making the oil suitable for broader industrial use. Continued investigation may reveal additional benefits, strengthening its relevance across medical, nutritional, and cosmetic fields today.

🔒 This is a subscription article

Full text is available to subscribers and institutional members. Please choose an option below to access it.

1. Galluzzo P, Martini C, Bulzomi P, Leone S, Bolli A, Pallottini V, et al. Quercetin-induced apoptotic cascade in cancer cells: Antioxidant versus estrogen receptor alpha-dependent mechanisms. Mol Nutr Food Res. 2009;53:699–708.
2. Gao CM, Takezaki T, Ding JH, Li MS, Tajima K. Protective effect of Allium vegetables against both esophageal and stomach cancer: A simultaneous case-referent study of a high-epidemic area in Jiangsu Province, China. Jpn J Cancer Res. 1999;90:614–21.
3. Glasser G, Graefe EU, Struck F, Veit M, Gebhardt R. Comparison of antioxidative capacities and inhibitory effects on cholesterol biosynthesis of quercetin and potential metabolites. Phytomedicine. 2002;9:33–40.
4. Goldman IL, Kopelberg M, Debaene JEP, Schwartz BS. Antiplatelet activity in onion (Allium cepa) is sulfur dependent. Thromb Haemost. 1996;76:450–2.
5. Gonzalez CA, Pera G, Agudo A, Bueno-De-Mesquita HB, Ceroti M, Boeing H, et al. Fruit and vegetable intake and the risk of stomach and oesophagus adenocarcinoma in the European Prospective Investigation into Cancer and Nutrition (EPIC-EURGAST). Int J Cancer. 2006;118:2559–66.
6. Gonzalez CA, Sanz JM, Marcos G, Pita S, Brullet E, Saigi E, et al. Dietary factors and stomach cancer in Spain: A multicenter case-control study. Int J Cancer. 1991;49:513–9.
7. Gonzalez-Saiz JM, Esteban-Diez I, Rodriguez-Tecedor S, Pizarro C. Valorization of onion waste and by-products: MCR-ALS applied to reveal the compositional profiles of alcoholic fermentations of onion juice monitored by near-infrared spectroscopy. Biotechnol Bioeng. 2008;101:776–87.
8. Griffiths G, Trueman L, Crowther T, Thomas B, Smith B. Onions—A global benefit to health. Phytother Res. 2002;16:603–15.
9. Gruber P, Vieths S, Wangorsch A, Nerkamp J, Hofmann T. Maillard reaction and enzymatic browning affect the allergenicity of Pru av 1, the major allergen from cherry (Prunus avium). J Agric Food Chem. 2004;52:4002–7.
10. Hansson LE, Nyren O, Bergstrom R, Wolk A, Lindgren A, Baron J, et al. Diet and risk of gastric cancer: A population-based case-control study in Sweden. Int J Cancer. 1993;55:181–9.
11. Helen A, Krishnakumar K, Vijayammal PL, Augusti KT. Antioxidant effect of onion oil (Allium cepa Linn) on the damages induced by nicotine in rats as compared to alpha-tocopherol. Toxicol Lett. 2000;116:61–8.
12. Hollman PC, de Vries JH, van Leeuwen SD, Mengelers MJ, Katan MB. Absorption of dietary quercetin glycosides and quercetin in healthy ileostomy volunteers. Am J Clin Nutr. 1995;62:1276–82.
13. Hu JF, La Vecchia C, Negri E, Chatenoud L, Bosetti C, Jia XY, et al. Diet and brain cancer in adults: A case-control study in northeast China. Int J Cancer. 1999;81:20–3.
14. Hubbard GP, Wolffram S, de Vos R, Bovy A, Gibbins JM, Lovegrove JA. Ingestion of onion soup high in quercetin inhibits platelet aggregation and essential components of the collagen-stimulated platelet activation pathway in man: A pilot study. Br J Nutr. 2006;96:482–8.
15. Hucker HB, Ahmad PM, Miller EA, Brobyn R. Metabolism of dimethyl sulphoxide to dimethyl sulphone in the rat and man. Nature. 1966;209:619–20.
16. Irkin R, Korukluoglu M. Control of Aspergillus niger with garlic, onion and leek extracts. Afr J Biotechnol. 2007;6:384–7.
17. Iscovich JM, Labbe KA, Castelleto R, Calzona A, Bernedo A, Chopita NA, et al. Colon cancer in Argentina. I. Risk from intake of dietary items. Int J Cancer. 1992;51:851–7.
18. Jung YS, Kim MH, Lee SH, Baik EJ, Park SW, Moon CH. Antithrombotic effect of onion in streptozotocin-induced diabetic rat. Prostaglandins Leukot Essent Fatty Acids. 2002;66:453–8.

19. Kim JW, Huh JE, Kyung SH, Kyung KH. Antimicrobial activity of alk(en)yl sulfides found in essential oils of garlic and onion. Food Sci Biotechnol. 2004;13:235–9.
20. Kabuba JT. Steam extraction of essential oils: Investigation of process parameters. Masters thesis. University of Johannesburg; 2009.
21. Kim JW, Kim YS, Kyung KH. Inhibitory activity of essential oils of garlic and onion against bacteria and yeasts. J Food Prot. 2004;67:499–504.
22. Kim SJ, Kim GH. Quantification of quercetin in different parts of onion and its DPPH radical scavenging and antibacterial activity. Food Sci Biotechnol. 2006;15:39–43.
23. Kumari K, Augusti KT. Lipid-lowering effect of S-methyl cysteine sulfoxide from Allium cepa Linn in high-cholesterol diet-fed rats. J Ethnopharmacol. 2007;109:367–71.
24. Kyung KH, Lee YC. Antimicrobial activities of sulfur compounds derived from S-alk(en)yl-L-cysteine sulfoxides in Allium and Brassica. Food Rev Int. 2001;17:183–98.
25. Lawless J. The encyclopedia of essential oils. Great Britain: Scotprint; 1992.
26. Lee SK, Hwang JY, Kang MJ, Kim YM, Jung SH, Lee JH, et al. Hypoglycemic effect of onion skin extract in animal models of diabetes mellitus. Food Sci Biotechnol. 2008;17:130–4.
27. Lee SU, Lee JH, Choi SH, Lee JS, Ohnisi-Kameyama M, Kozukue N, et al. Flavonoid content in fresh, home-processed, and light-exposed onions and in dehydrated commercial onion products. J Agric Food Chem. 2008;56:8541–8.