Chemical Composition and Antioxidant Properties of Five White Onion (Allium cepa L.) Landraces
Joint Authors
Liguori, Loredana
Califano, Rosa
Albanese, Donatella
Raimo, Francesco
Crescitelli, Alessio
Di Matteo, Marisa
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-01-15
Country of Publication
Egypt
No. of Pages
9
Abstract EN
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 sulfur-containing compounds in Aprilatica was 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, glucose, and sucrose were found as soluble sugars and fructose was the most abundant.
Generally, the results highlighted the growth temperature influence on the investigated quality parameters.
American Psychological Association (APA)
Liguori, Loredana& Califano, Rosa& Albanese, Donatella& Raimo, Francesco& Crescitelli, Alessio& Di Matteo, Marisa. 2017. Chemical Composition and Antioxidant Properties of Five White Onion (Allium cepa L.) Landraces. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-9.
https://search.emarefa.net/detail/BIM-1176008
Modern Language Association (MLA)
Liguori, Loredana…[et al.]. Chemical Composition and Antioxidant Properties of Five White Onion (Allium cepa L.) Landraces. Journal of Food Quality No. 2017 (2017), pp.1-9.
https://search.emarefa.net/detail/BIM-1176008
American Medical Association (AMA)
Liguori, Loredana& Califano, Rosa& Albanese, Donatella& Raimo, Francesco& Crescitelli, Alessio& Di Matteo, Marisa. Chemical Composition and Antioxidant Properties of Five White Onion (Allium cepa L.) Landraces. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-9.
https://search.emarefa.net/detail/BIM-1176008
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1176008