Phenolics, Selenium, Vitamin C, Amino Acids and Pungency Levels and Antioxidant Activities of Two Egyptian Onion Varieties

Elhassaneen, Yousif; Sanad, M. I.

doi:10.3923/ajft.2009.241.254

Cited by 30 publications

(13 citation statements)

References 39 publications

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“…Presumably, biosynthesis and accumulation of polyphenols in our yellow onion varieties is much higher than in white varieties, but such differences are partly masked-when expressed on fw basis-due to the higher water content in the formers. In agreement with our results, previous studies have also noted significantly higher TPs content in red versus yellow versus white onion varieties [26] [28].…”

Section: Polyphenolssupporting

confidence: 94%

Variation for Health-Enhancing Compounds and Traits in Onion (<i>Allium cepa L.</i>) Germplasm

Insani¹,

Cavagnaro²,

Salomón³

et al. 2016

FNS

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Consumption of onion has been associated with reduced incidence of chronic diseases. Phenolic, organosulfur and carbohydrate compounds present are largely responsible for these effects. This study examined compositional variation for health-enhancing compounds in a genetically diverse collection of onion cultivars. Total antioxidant activity and aroma profiles were characterized. Significant variation in bulb concentration for total and individual phenolic compounds, thiosulfinates, carbohydrates, and total and soluble solids was found. The range of variation was particularly large (>50-fold difference between the cultivars with the highest and lowest content) for fructo-oligosaccharides (FOS) and the polyphenols quercetin, epigallocatechin gallate and epicatechin gallate. Amino acid profiles varied significantly as well with substantial variation (~10 fold) observed in both total and essential amino acids. Total antioxidant activity was positively correlated with polyphenols content, and quercetin in particular (r = 0.83), suggesting a major contribution from phenolic compounds to onion antioxidant properties. Significant positive correlation was also found between solids and thiosulfinates content (r = 0.74) and between solids and FOS (r = 0.81), suggesting a dilution/concentration effect for organosulfur compounds and FOS in onion bulbs. The present study revealed broad variation for health-enhancing compounds content in # Both authors contribute equal to this work. * Corresponding author. E. M. Insani et al. 578 onion germplasm, which can be exploited in breeding programs aiming at increasing onion nutraceutical value.

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Section: Polyphenolssupporting

confidence: 94%

Variation for Health-Enhancing Compounds and Traits in Onion (<i>Allium cepa L.</i>) Germplasm

Insani¹,

Cavagnaro²,

Salomón³

et al. 2016

FNS

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“…The range of ascorbic acid content was 9.04 to 13.60 mg/100 g fresh weight. The average value (11.49 mg/100 g) was less than reported by Elhassaneen and Sanad (2009) for white and red onions and approximately 23-fold higher than reported by Stajner and Szöllősi Varga (2003) in onion leaf. Wide variations in vitamin levels have been attributed to differences in cultivars, maturity, growing practices, climates, postharvest handling, and analytical method (Mozafar, 1994).…”

Section: Chain-breaking Antioxidantscontrasting

confidence: 70%

Antioxidants and Pungency of Onion

Denre

Pal

Chattopadhyay

et al. 2011

International Journal of Vegetable Science

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Information on levels of antioxidants and pungency can be utilized for improvement of onion (Allium cepa L.) through selection or breeding. Several genotypes were evaluated for these criteria. Phenol (128.51 mg/100 g) was found to be the most abundant antioxidant followed by ascorbic acid (11.49 mg/100 g). Superoxide dismutase, peroxidase, and catalase activities averaged as 4.80 mg·mL −1 , 1.71 A 430 ·min −1 ·g −1 , and 0.73 units, respectively. Antioxidant capacity, as determined by ascorbic acid and quercetin equivalents, was highest in 'AVT-II(01)' and 'Sukhsagar', whereas that determined by 2,2-diphenyl-β-picrylhydrazyl radical scavenging activity was highest (i.e., the lowest IC 50 value) in 'AVT-I(05)'. Lipid peroxidation, an indirect measure of antioxidant capacity, ranged between 0.019 and 0.036 μmol of malondialdehyde/100 g of substrate. Pyruvic acid development, an index of onion pungency, was between 6.86 and 15.33 μmol·g −1 . Based on averages and principal component analysis, genotype 'AVT-I(03)' followed by 'AVT-II(01)' and 'Sukhsagar' can be used for future breeding programs.

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“…However, people tends to consume slight pungent varieties (sweet) with high water content for fresh uses (10). Similarly with flavonoids content, onion varieties show a remarkable differences in pungency and dry matter content (9). In last decade, many researches dedicated in studying the influence of different shades of poly ethylene covers on plant traits (1,2,3).…”

Section: Introductionmentioning

confidence: 99%

Stimulation Growth, Yield, and Accumilation of Antioxidant Compounds of Onion Hybrids by Colored Shades of Poly Ethylene Covers

Al-Khafaji¹

2019

Iraqi J. Agric. Sci.

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This research was conducted at vegetable field of the Department of Horticulture and Landscape Gardening –College of Agricultural Engineering Sciences - University of Baghdad. The experiment was conducted using Randomized Complete Block Design within split plot arrangement with three replicates. The hybrids (white, yellow, red) represented the main plots, symbolized (HW, HY, HR) and the colored covers of the tunnels (without cover, transparent, red, yellow, blue) represented the sub plots, which symbolized (C0, CW, CR, CY, CB).The statistical analysis revealed significant differences of HR in producing the highest values of the studied traits, such as, leaves number (14.73), leaf area (24.79 dcm2), plant yield (190 gm.), chlorophyll concentration (9.733 mg.100-1gm f. w.). Also the results revealed the significant superiority of yellow cover, in leaves number (18.11), leaf area (29.63 dcm2), plant yield (222 gm.), chlorophyll concentration (10.44 mg.100-1gm f. w.), anthocyanin concentration (24.67 mg.100-1gm f. w.). The results that obtained from interaction between hybrids and covers were showed the significant predomination of HRCY in producing the highest numbers in the mentioned characters (18.33 leaves, 34.18 dcm2, 233.3 gm. 11.33 mg.100-1gm f. w.) respectively.

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Phenolics, Selenium, Vitamin C, Amino Acids and Pungency Levels and Antioxidant Activities of Two Egyptian Onion Varieties

Cited by 30 publications

References 39 publications

Variation for Health-Enhancing Compounds and Traits in Onion (<i>Allium cepa L.</i>) Germplasm

Variation for Health-Enhancing Compounds and Traits in Onion (<i>Allium cepa L.</i>) Germplasm

Antioxidants and Pungency of Onion

Stimulation Growth, Yield, and Accumilation of Antioxidant Compounds of Onion Hybrids by Colored Shades of Poly Ethylene Covers

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Phenolics, Selenium, Vitamin C, Amino Acids and Pungency Levels and Antioxidant Activities of Two Egyptian Onion Varieties

Cited by 30 publications

References 39 publications

Variation for Health-Enhancing Compounds and Traits in Onion (&lt;i&gt;Allium cepa L.&lt;/i&gt;) Germplasm

Variation for Health-Enhancing Compounds and Traits in Onion (&lt;i&gt;Allium cepa L.&lt;/i&gt;) Germplasm

Antioxidants and Pungency of Onion

Stimulation Growth, Yield, and Accumilation of Antioxidant Compounds of Onion Hybrids by Colored Shades of Poly Ethylene Covers

Contact Info

Product

Resources

About

Variation for Health-Enhancing Compounds and Traits in Onion (<i>Allium cepa L.</i>) Germplasm

Variation for Health-Enhancing Compounds and Traits in Onion (<i>Allium cepa L.</i>) Germplasm