Characterization of the Biochemical Potential of Moroccan Onions (Allium cepa L.) (original) (raw)
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Polish Journal of Environmental Studies
Nineteen Tunisian onion genotypes were characterized based on phytochemical composition, sugar content, and antioxidant activity. The studied onions showed a great diversity on biochemical contents and composition. It seemed that there were differences between genotype categories (local landraces or local breeding lines) and within the same category. Quercetin and quinic acid were, respectively, the main flavonoid (flavonol) and organic acid (cyclitol) identified and quantified by HPLC. In all studied onions, quercetin was the predominant flavonoid, with the highest content in the local breeding line OP2-w (1142.19 mg 100 g-1 DW). OP3-w showed the highest value of total phenolic as well as total flavonoid content at 12.52 mg GAE g-1 DW and 48.28 RE g-1 DW respectively. Fructose and sucrose were the most abundant sugars in all the genotypes. Clustering and PCA analysis showed a great dispersion of these genotypes which were classified into 3 major groups. The chemical and nutritional composition found highlights the great value of this onion germplasm which can be used for the sustainable conservation and management of Tunisian onion genetic resources.
Food and nutrition sciences, 2024
The purpose of this study is to investigate the physicochemical properties of some local varieties of onion (Allium cepa L.) and compare them with an imported variety, all collected in May 2021. Proteins, reducing sugars, lipids, and polyphenol content were estimated according to the AFNOR standardized methods. The determination of calcium, magnesium, iron, sodium, potassium and phosphorus was performed by atomic absorption spectrophotometer coupled with a CCD detector. The results highlighted an average acidity of 0.377% ± 0.002% lower than the value of the imported variety which is 0.520% ± 0.001%. Local varieties have a pH ranging from 6.35 ± 0.003 to 6.42 ± 0.004, while the variety has a pH of 6.36 ± 0.003. The ash and dry matter contents vary respectively from 4.788% ± 0.004% to 8.253% ± 0.003% and 7.945% ± 0.021% to 11.945% ± 0.007% for the local varieties. Moreover, the imported one has ash and dry matter contents of 5.175% ± 0.007% and 10.035% ± 0.021% respectively. The results show that the protein, reducing sugar and lipid contents in the local onion varieties vary respectively from 2.815 ± 0.000 to 15.634 ± 0.001 g•100 g −1 ; 4.691 ± 0.001 to 12.596 ± 0.002 g•100 g −1 and 0.006 ± 0.001 to 0.050 ± 0.057 g•100 g −1. Furthermore, the imported variety has a protein, reducing sugar and lipid content of 5.649 ± 0.002; 8.565 ± 0.002 g•100 g −1 and 0.011 ± 0.010 g•100 g −1 respectively. The maximum levels of total polyphenols are obtained in the imported variety, Bellani and Gandiol, respectively 9.973 ± 0.001, 4.535 ± 0.002, and 3.425 ± 0.006 mg EAG/g of dry matter. The local varieties have a significant calorific intake of between 35.451 ± 0.001 and 112.
Chemical Composition and Antioxidant Properties of Five White Onion (Allium cepaL.) Landraces
Journal of Food Quality
Five onion landraces belonging toBianca di Pompeicv., cultivated in Campania region (Italy), were characterized for their main quality parameters. The onion landraces were harvested at the end of the growth cycle corresponding to the ripening time and harvest month, respectively: February, March, April, May, and June. The total content of volatile compounds as well as the sulfur-containing compounds inAprilaticawas significantly (p≤0.05) higher than the other landraces investigated. The nutraceutical feature investigated through the total phenols, phenols profile, and antioxidant activity showed higher values for the samples harvested in spring months. High pungency values ranging from 9 to 14 μmol/g FW were found in all onion landraces investigated as enzymatically (alliinase) produced pyruvate (EPY). The organic acids profile (malic, citric, succinic, pyruvic, oxalic, ascorbic, and tartaric acids) highlighted malic and citric acids in higher amounts in all landraces. Fructose, glu...
Chemotaxonomic Analyses and Chemical Content of Some Varieties of Onions ( Allium Cepa L . )
2017
Eight (8) varieties of onions (Allium cepa) were characterized for total proteins using agarose gel electrophoresis (AGE-PAGE) and proximate chemical components. Total proteins were electrophorecally separated on 12% agarose gels by standard protocols. A total of 4 polypeptide bands were observed, of which 2 (25%) were polymorphic and 6 (75%) were monomorphic, with molecular weight ranging from 13.5 to 100 kDa. Results for the proximate analyses showed percentage contents of moisture 86.08±4.398, ash 4.45±1.386, fibre 15.01±3.184, lipids 7.44±1.101, protein 8.15±1.829 and carbohydrate 69.795±4.977. The Ex-Kudan variety gave the highest nutritional value while the Wuyan Bijimi variety gave the lowest. Dendrogram based on dissimilarity matrix using unweighted pair group method with arithmetic averages (UPGMA) separated all sesame accessions into three main groups. Overall a low to medium level of genetic variability was observed for SDS-PAGE (single dimension). As AGE-PAGE alone did n...
Journal of Pharmacognosy and Phytochemistry, 2019
Onion is a versatile food which is used as traditional Indian spice. It is an essential part of food habit and has immense health benefits therefore consumed for its putative nutritional and health benefits for centuries. Onion (Allium cepa L.) belongs to Family: Liliaceae (lilies) and easily digestible aromatic vegetable used globally. Onions contains phenolics and flavonoids that have potential anti-inflammatory, anticholesterol, anticancer, and antioxidant properties. Moreover, onion is also prescribed to relieve headaches, coughs, snakebite, to facilitate bowel movements, erections and hair loss. A study found that on consumption of large amounts of Allium vegetables reduces the risk for gastric and prostate cancer. A Quercetin-3'-O-beta-D-glucoside isolated from A. cepa has antioxidant activity. Moreover, onion flesh and onion peel were also found to enhance antioxidant status in aged rats. Such an outcome has been attributed to the antioxidant, xanthine oxidase inhibitory, and superoxide radical scavenging activities of onion peel. Some epidemiological studies relate onion's antioxidant activity to the presence of organosulfur-compounds and flavonoids.
Plants
Onion is among the most widely cultivated and consumed economic crops. Onions are an excellent dietary source of polyphenols and nutrients. However, onions phytonutrient compositions vary with cultivars and growing locations. Therefore, the present study involved the evaluation of polyphenol, nutritional composition (proteins, nitrogen, and minerals), sugars, pyruvate, antioxidant, and α-amylase inhibition activities of red onion cultivars, sweet Italian, and honeysuckle grown in California and Texas, respectively. The total flavonoid for honeysuckle and sweet Italian was 449 and 345 μg/g FW, respectively. The total anthocyanin for honeysuckle onion was 103 μg/g FW, while for sweet Italian onion was 86 μg/g FW. Cyanidin-3-(6”-malonoylglucoside) and cyanidin-3-(6”-malonoyl-laminaribioside) were the major components in both the cultivars. The pungency of red onions in honeysuckle ranged between 4.9 and 7.9 μmoL/mL, whereas in sweet Italian onion ranged from 8.3 to 10 μmoL/mL. The prin...
GC-MS Investigation of Essential oil and antioxidant activity of Egyptian White Onion (Allium cepa L
Objectives: This study carried out to investigate the chemical constituents of white onion (Allium cepa L.) essential oil as well as evaluate the antioxidant activities, total phenolic and total flavonoid contents of their different extracts. Methods: The Essential oil of white onion (Allium cepa L.) bulbs were extracted by hydro distillation method and analysed by gas chromatography coupled with mass spectrometry (GC–MS) to determine the chemical composition of the volatile compounds. The antioxidant activities of the methanolic extract of white onion and its derived fractions (n-butanol and water fractions) were determined by using two different spectrophotometric techniques as DPPH (2, 2-diphenyl-1-picrylhydrazyl radical) scavenging assay and phosphomolybdenum assay. Also, the total phenolic and flavonoid contents were determined. Results: In total, GC-MS analysis showed 40 compounds representing 93.89 % of the total oil composition were identified. The major compound in this essential oil was dodecane (28.69 %) and the other predominant constituents were represented 65.20% contains hydrocarbons, alkaloids and organosulfur compounds. The antioxidant results showed that the butanolic fraction has the highest antioxidant activity in the DPPH assay (SC 50 = 59.21 ± 0.35 μg/ml) and phosphomolybdnum assay (127.92 ± 1.00 mg ascorbic acid eq. /g ext.). Also, the butanolic fraction has high total phenolic (41.05± 0.34 mg gallic acid eq. /g ext.) and flavonoid contents (3.82± 0.24 (mg rutin eq. /g ext.). Conclusion: The essential oil content and the antioxidant results of white onion (Allium cepa L.) may be have great potential for their application in food preservation and natural health products.
Food Chemistry, 2008
Processing and stabilising onion wastes (residues and surpluses of onion) could solve the environmental problem derived from a great onion wastes disposal. Moreover, obtaining stabilised onion by-products as natural antioxidant food ingredients could be advantageous to food industry, not only to improve the use of onion wastes but also to obtain new natural and functional ingredients. The aim of this study was to characterise onion by-products-juice, paste and bagasse-from two Spanish onion cultivars-'Figueres' and 'Recas'-that have been stabilised by thermal treatments-freezing, pasteurisation and sterilisation-in order to evaluate the effect of the processing and stabilisation treatment on the bioactive composition, antioxidant activity and polyphenol oxidase (PPO) enzyme inhibition capacity. The results obtained triggered to choose one onion by-product offering better characteristics for its potential development as a food ingredient: source of antioxidant and antibrowning bioactive compounds. In this study it was shown that processing of 'Recas' onion wastes to obtain a paste (mixture content) and applying a mild pasteurisation were the best alternatives to obtain an interesting stabilised onion by-product with good antioxidant properties that made useful its use as functional food ingredient.
Chemical evaluation of some important varieties of onion (Allium cepa L.)
Plant Foods for Human Nutrition ( …, 1980
Abstract. Five white and seven red varieties of onion were analysed for dry matter, carbohydrates, total phenols, coloring matter, lachrymatory factor and pyruvic acid content. Percent dry matter varied from 10.66 to 14.80. Total water soluble sugars, reducing sugars and ...