Abstract:Five onion landraces belonging to Bianca di Pompei cv., 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 sulfurcontaining compounds in Aprilatica was significantly ( ≤ 0.05) higher than the other landraces investigated. The nutraceutical featu… Show more
“…There was a significant variation between the red onions of two cultivars. According to Liguori et al, the level of pungency is as follows: low, 0–3 μmoL/mL; moderate, 3–7 μmoL/mL; high, >7 μmoL/mL [ 31 ]. The Brix of two cultivars was 10.9 (honeysuckle) and 11 (sweet Italian) and did not show any significant difference.…”
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 principal component analysis was applied to determine the most important variables that separate the cultivars of red onion. Overall results indicated that total flavonoids, total phenolic content, total anthocyanins, protein, and calories for honeysuckle onions were higher than the sweet Italian onions. These results could provide information about high quality and adding value to functional food due to the phytochemicals and nutritional composition of red onions.
“…There was a significant variation between the red onions of two cultivars. According to Liguori et al, the level of pungency is as follows: low, 0–3 μmoL/mL; moderate, 3–7 μmoL/mL; high, >7 μmoL/mL [ 31 ]. The Brix of two cultivars was 10.9 (honeysuckle) and 11 (sweet Italian) and did not show any significant difference.…”
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 principal component analysis was applied to determine the most important variables that separate the cultivars of red onion. Overall results indicated that total flavonoids, total phenolic content, total anthocyanins, protein, and calories for honeysuckle onions were higher than the sweet Italian onions. These results could provide information about high quality and adding value to functional food due to the phytochemicals and nutritional composition of red onions.
“…It also showed the resistant nature of Pseudomonas aeruginosa against these flavonoids. However, only white cultivar extracts showed good inhibition against Pseudomonas aeruginosa which indicates that white onion cultivars contain other effective phenolic compounds like gallic acid which inhibits bacterial growth ( Liguori et al., 2017 ). Figure 4 Correlation between total flavonoids content (TFC) and antimicrobial activity of OSP extracts against Gram positive: (a) Bacillus cereus, (b) Streptococcus agalactiae, (c) Staphylococcus aureus and Gram negative: (d) Klebsiella pnuemoniae, (e) Salmonella typhimurium, (f) Pseudomonas aeruginosa bacteria.…”
“…The bioaccumulation of these compounds depends on several factors but especially on the growing environment and variety (Liguori et al, 2017). Drought stress effects the crop physiology and biosynthesis of secondary metabolites like, phenols, flavanoids etc (Barbagallo et al, 2013).…”
Section: Physiological and Biochemical Traitsmentioning
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