Chemical Composition and Antioxidant Properties of Five White Onion (Allium cepa L.) Landraces
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,...
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doaj-0404633a8bb3415d9f3b66002291c71b2020-11-25T00:56:39ZengHindawi-WileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/68736516873651Chemical Composition and Antioxidant Properties of Five White Onion (Allium cepa L.) LandracesLoredana Liguori0Rosa Califano1Donatella Albanese2Francesco Raimo3Alessio Crescitelli4Marisa Di Matteo5Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, ItalyDepartment of Industrial Engineering, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, ItalyDepartment of Industrial Engineering, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, ItalyHorticulture Research Center (CRA-ORT), Via Cavalleggeri 25, 84098 Pontecagnano Faiano, ItalyInstitute for Microelectronics and Microsystems (IMM) of the National Council of Research (CNR), Via Pietro Castellino 111, 80131 Napoli, ItalyDepartment of Industrial Engineering, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, ItalyFive 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.http://dx.doi.org/10.1155/2017/6873651 |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Loredana Liguori Rosa Califano Donatella Albanese Francesco Raimo Alessio Crescitelli Marisa Di Matteo |
spellingShingle |
Loredana Liguori Rosa Califano Donatella Albanese Francesco Raimo Alessio Crescitelli Marisa Di Matteo Chemical Composition and Antioxidant Properties of Five White Onion (Allium cepa L.) Landraces Journal of Food Quality |
author_facet |
Loredana Liguori Rosa Califano Donatella Albanese Francesco Raimo Alessio Crescitelli Marisa Di Matteo |
author_sort |
Loredana Liguori |
title |
Chemical Composition and Antioxidant Properties of Five White Onion (Allium cepa L.) Landraces |
title_short |
Chemical Composition and Antioxidant Properties of Five White Onion (Allium cepa L.) Landraces |
title_full |
Chemical Composition and Antioxidant Properties of Five White Onion (Allium cepa L.) Landraces |
title_fullStr |
Chemical Composition and Antioxidant Properties of Five White Onion (Allium cepa L.) Landraces |
title_full_unstemmed |
Chemical Composition and Antioxidant Properties of Five White Onion (Allium cepa L.) Landraces |
title_sort |
chemical composition and antioxidant properties of five white onion (allium cepa l.) landraces |
publisher |
Hindawi-Wiley |
series |
Journal of Food Quality |
issn |
0146-9428 1745-4557 |
publishDate |
2017-01-01 |
description |
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. |
url |
http://dx.doi.org/10.1155/2017/6873651 |
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