Phytochemical and physicochemical characterization of Allium sativum L. and Allium cepa L. Essential oils

This study aims to investigate,the phytochemical and physicochemical characterization of the essential oils of allium sativum and allium cepa varieties. the varieties used for the study were graciously provided by the technical institute of horticultural and industrial crops (itcmi),bir rogaa experimental station,oeb (algeria). the extraction of essential oils by steam distillation from bulbs gave high yields compared to what is reported in the literature. red local varieties of both species showed the highest yield with 0.72 % ± 0,015 for garlic and 0.64% ±0,032 for onion. organoleptic and physico-chemical characteristics observed comply with afnor's standards. the results of phytochemical screening showed the presence of some chemical groups in one species and their absence in the other species. this was the case of the presence of saponins,alkaloids and glycosides traces in a. sativum,and the presence of tannins,glycosides,sterols,triterpene alkaloids and flavonoids in a. cepa.