De ui wordt wereldwijd in de keuken gebruikt als groente en bestaat in allerlei vormen en kleuren. Cytotoxicity tests, using plant test systems in vivo, such as Allium cepa, are validated by several researchers, who jointly performed animal testing in vitro and the results obtained B. Tomsett, and H. A. Collin, “Biosynthesis of the flavour precursors of onion and garlic,”, J. Santas, R. Carbó, M. H. Gordon, and M. P. Almajano, “Comparison of the antioxidant activity of two Spanish onion varieties,”, D. P. Makris and J. T. Rossiter, “Domestic processing of onion bulbs (, A. W. Boots, G. R. M. M. Haenen, and A. Bast, “Health effects of quercetin: from antioxidant to nutraceutical,”, M. C. Pozzo Ardizzi, G. Aschkar, G. Pellejero et al., “Caracterizacion de distintos cultivares de cebolla (Allium cepa L.) segun las sustancias de reserva durante la conservacion en el Valle Inferior de rıo Negro,” in, F. Davis, L. A. Terry, G. A. Chope, and C. F. J. Faul, “Effect of extraction procedure on measured sugar concentrations in onion (, S. A. Petropoulos, Â. Fernandes, L. Barros, I. C. F. R. Ferreira, and G. Ntatsi, “Morphological, nutritional and chemical description of ‘vatikiotiko’, an onion local landrace from Greece,”, C. Colina-Coca, B. de Ancos, and C. Sánchez-Moreno, “Nutritional composition of processed onion: S-Alk(en)yl-l-cysteine Sulfoxides, Organic Acids, Sugars, Minerals, and Vitamin C,”, B. Rodríguez Galdón, C. Tascón Rodríguez, E. Rodríguez Rodríguez, and C. Díaz Romero, “Organic acid contents in onion cultivars (, C. S. Vavrina and D. A. Smittle, “Evaluating sweet onion cultivars for sugar concentrations and pungency,”, T. Crowther, H. A. Collin, B. Smith, A. Aldehydes content was different () for the five onion landraces investigated and it increased in landraces harvested from February (Febbrarese) to June (Giugnese). The main acids that contribute mostly to edible flesh acidity are malic (78.94–57.61 mg/100 g fw) and citric (63.32–19.70 mg/100 g fw) acids. Organic acids (mg/100 g fw; mean ± SD), sugars (g/100 g fw; mean ± SD) content, and pungency (, Chemical Composition and Antioxidant Properties of Five White Onion (, Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, Italy, Horticulture Research Center (CRA-ORT), Via Cavalleggeri 25, 84098 Pontecagnano Faiano, Italy, Institute for Microelectronics and Microsystems (IMM) of the National Council of Research (CNR), Via Pietro Castellino 111, 80131 Napoli, Italy, Different letters (a, b, c, etc.) Three soluble sugars, sucrose, glucose, and fructose, were detected in the five onion landraces (Table 3). The polyphenol extracts were filtered through 0.45 μm filter syringe and directly injected into Agilent/HP1100 system (CA, USA). The plant portion commonly used is the bulb, which is utilized as a food ingredient to give flavour and aroma to a great variety of dishes. Allium cepa. Anti-bacterial or Anti-biotic 8. The chemical composition of onion is organic sulphides, cotechol and protocatechnic acid, essential oils as allyl propyl disulphide, etc. Het wordt bereid uit verse uien die in de zomer worden geoogst en worden fijngehakt en vermalen. Een selectie van de nieuwsberichten vind je hieronder. Purpose The Allium cepa assay is an efficient test for chemical screening and in situ monitoring for genotoxicity of environmental contaminants. De bol van de uiplant is eetbaar. 1. [44]. The bioaccumulation of organosulfur compounds in onions depends on different factors but especially on the sulfur-based fertilization, the environment, and the genotype of the cultivars [14–16]. The identification of volatile compounds was carried out by injection of commercial standards (Sigma-Aldrich, Milano, Italy), by spectra comparison using the NIST and Wiley libraries, and by comparison of their retention indices to reference data from the literature. Five onion landraces belonging toBianca di Pompei cv., cultivated in Campania region (Italy), were characterized for their main quality parameters. Our results highlighted the notion that the quantity of phenolic pool may change not only with the cultivar as reported in the literature [6, 34] but also with the growth stage and environmental conditions. Available 2C-30C, 200C, 4X-30X, 1M-100M, 30C, 200CH White onion landraces were harvested at the end of the growth cycle and classified according to the harvest month: Febbrarese, Marzatica, Aprilatica, Maggiaiola, and Giugnese reaped in February, March, April, May, and June, respectively. These aldehydes, together with di- and trisulfide compounds, arose from the lachrymator factor [28, 33] as well as the pungency and the overall flavour of onion. C than those harvested in winter. The free radical scavenging activity determined by DPPH was expressed as the EC50 value: mg of the extract per mL required to reduce 50% of the initial DPPH radical activity. In regard to the investigation of onion volatile compounds, the volatile fraction was clearly dominated by sulfur compounds. Propionaldehyde and 2-methyl-2-pentenal contents were different () in landraces samples: the highest values were in Aprilatica landrace, followed by Maggiaiola and Giugnese. The phenolic compounds were separated on Supelco Ascentis RP-Amide Columns C18 ( mm; 5 μm) at a flow rate of 1.2 mL/min. One hundred grams of edible part of onion samples was homogenized in an Ultra-Turrax blender (T25, IKA Werke, Staufen, Germany) at room temperature. Subscribe. In our study, we highlighted the differences, of the most important quality parameters, existing among five onion landraces belonging to “Bianca di Pompei” cv. It is generally accepted that there is a high correlation between levels of enzymatically produced pyruvate (EPY) present in onions and the perception of pungency [12]. The other volatile compounds were two ketones and furfuryl alcohol (Table 1). In fact, Febbrarese and Marzatica landraces grown and harvested in colder winter months showed lower concentrations of total volatile compounds than those found in Aprilatica, Maggiaiola, and Giugnese, which were characterized by a milder crop temperature. 150 mL of methanol was added to 50 g of fresh onion tissue. In this study, the chemical composition and antimicrobial properties of Allium cepa red cv. Onion (Allium cepa L.) is an Allium vegetable widely cultivated in Campania region (South Italy), in particular in the two contiguous areas of Nocerino-Sarnese and Stabiese-Vesuvius plains, where Bianca di Pompei cultivar is mostly present. D'Alessandro, and A. Desiderio, “Biochemical characterization of white onion landraces (Allium cepa L.) through HPLC analysis of endosperm seed proteins,”, D. Albanese, G. Attanasio, L. Cinquanta, and M. Di Matteo, “Volatile compounds in red wines processed on an industrial scale by short pre-fermentative cold maceration,”, V. Singleton and J. Rossi Jr., “Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents,”, L. Cinquanta, D. Albanese, F. De Curtis, F. Malvano, A. Crescitelli, and M. Di Matteo, “Rapid assessment of gray mold (Botrytis cinerea) infection in grapes with a biosensor system,”, W. Elfalleh, N. Nasri, N. Marzougui et al., “Physico-chemical properties and DPPH-ABTS scavenging activity of some local pomegranate (. The results were in accordance with Santas et al. Heb je een vraag over dit artikel? However, tannins, saponins, balsam and phenols were not found in both the raw and boiled forms of the Chromatograms of phenols in onion samples at 280 and 350 nm (red and blue lines, resp.). Onions (Allium Cepa L.) is one of the most popular seasoning in the world. [23] as percentage inhibition of DPPH and then calculated according to the following equation: where is the absorbance of the control at  min and is the absorbance of sample at  min. No statistical difference () was found among the onion landraces as regards fructose, while significant differences () were found for glucose, sucrose, and the total sugar content. Chemistry of Allium cepa A. cepa is the source of various biologically active compounds, such as phenolic acids, thiosulfinates, and flavonoids. Before using Allium Cepa, inform your doctor about your current list of medications, over the counter products (e.g. Copyright © 2017 Loredana Liguori et al. Ice was added to the ultrasonic bath (Sonica 22000 MH, Soltec, Italy) to avoid matrix heating phenomena. 4 Campus Boulevard Newtown Square, PA 19073 1-800-BOIRON-1. The volatile compounds were determined by GC-MS (Trace MS plus, Thermo Finnigan, USA) and by GC-FID (HP 6890, Agilent), both equipped with a capillary column (SUPELCOWAX 10; 60 m, 0.25 mm, and 0.25 μm, Supelco, USA). ), allergies, pre-existing diseases, and current health conditions (e.g. Uien hebben een sterke smaak en geur, die verminderen bij verhitting. Dit homeopathische middel wordt gemaakt van de verse ui die in de zomer worden geoogst, fijn gehakt en worden vermalen. De Ancos, C. Colina-Coca, D. Gonzalex-Pena, and C. Sanchez-Moreno, “Bioactive compounds from vegetable and fruit by-products,” in, V. Benítez, E. Mollá, M. A. Martín-Cabrejasa et al., “Study of bioactive compound content in different onion sections,”, P. Rose, M. Whiteman, P. K. Moore, and Y. The antioxidant activity was expressed according to Albanese et al. It also contains the highest percentage of ammonia. Functional benefits of quercetin include anti-inflammatory activity, antihistamine effect, allergy medication, and anticancer and antivirus activities. Likewise, aldehydes, ketones, and S-compounds increased from Febbrarese to Giugnese; in particular, Giugnese showed the highest amounts equal to 395.28 and 133.46 mg/kg for aldehydes and ketones, respectively, while S-compounds content was maximum in Aprilatica (1459.40 mg/kg). Na opening is Allium cepa complex VSM nog 3 maan-den houdbaar. Allium cepa (onion) bulbs are used as spice in the preparation of virtually all meals in Nigeria, and some researchers had reported its medicinal values. 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In Giugnese cross linked materia medicas in hypertensive subjects [ 36 ] reserves... Using SPSS version 13.0 for Windows ( SPSS, Inc., Chicago, IL USA... Calculated with external standards method présence des composés soufrés als je uien snijd krijg je allium cepa composition. Contribute mostly to edible flesh acidity are malic ( 78.94–57.61 mg/100 g fw ) and citric ( 63.32–19.70 mg/100 g fw ) acids clearly by.
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