plants Article Comparison of Organosulfur and Amino Acid Composition between Triploid Onion Allium cornutum Clementi ex Visiani, 1842, and Common Onion Allium cepa L., and Evidences for Antiproliferative Activity of Their Extracts Željana Fredotovi´c 1,* , Barbara Soldo 2, Matilda Šprung 2 , Zvonimir Marijanovi´c 3 , Igor Jerkovi´c 4 and Jasna Puizina 1,* 1 Department of Biology, Faculty of Science, University of Split, R. Boškovi´ca33, 21000 Split, Croatia 2 Department of Chemistry, Faculty of Science, University of Split, R. Boškovi´ca33, 21000 Split, Croatia;
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[email protected] (M.Š.) 3 Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovi´ca35, 21000 Split, Croatia;
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[email protected] (J.P.); Tel.: +385-21-619-290 (Ž.F.); +385-21-619-260 (J.P.) Received: 9 December 2019; Accepted: 10 January 2020; Published: 13 January 2020 Abstract: Species that belong to the genus Allium have been widely used for human food and traditional medicine. Their beneficial health effects, as well as the specific aroma, are associated with their bioactive chemical compounds, such as sulfur compounds and flavonoids. Gas chromatography and mass spectrometry (GC–MS) and reverse-phase high-performance liquid chromatography (reverse-phase HPLC) were used to identify organosulfur and amino acid content of triploid hybrid onion, Allium cornutum Clement ex Visiani, 1842, and common onion, Allium cepa L.