Chemical Composition and Antioxidant Properties of Five White Onion (Allium cepaL.) Landraces

Journal of Food Quality - Tập 2017 - Trang 1-9 - 2017
Loredana Liguori1, Rosa Califano1, Donatella Albanese1, F. Raimo2, A. Crescitelli3, Marisa Di Matteo1
1Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084, Fisciano, Italy
2Horticulture Research Center (CRA-ORT), Via Cavalleggeri 25, 84098 Pontecagnano Faiano, Italy
3Institute for Microelectronics and Microsystems (IMM) of the National Council of Research (CNR), Via Pietro Castellino 111, 80131 Napoli, Italy

Tóm tắt

Five onion landraces belonging toBianca di Pompeicv., 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 inAprilaticawas 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.

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Journal of Food Quality

Tập 2017

1-9

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