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- Title
Chemical Composition and Antioxidant Properties of Five White Onion (Allium cepa L.) Landraces.
- Authors
Liguori, Loredana; Califano, Rosa; Albanese, Donatella; Raimo, Francesco; Crescitelli, Alessio; Di Matteo, Marisa
- 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 (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 FWwere 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.
- Subjects
CAMPANIA (Italy); ONIONS; ORGANIC acids; TARTARIC acid; HARVESTING time; MALIC acid; CITRIC acid; FRUCTOSE
- Publication
Journal of Food Quality, 2017, p1
- ISSN
0146-9428
- Publication type
Article
- DOI
10.1155/2017/6873651