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dc.contributor.author
Insani, Ester Marina
dc.contributor.author
Cavagnaro, Pablo Federico
dc.contributor.author
Salomón, Virginia María
dc.contributor.author
Langman, Leandro Ezequiel
dc.contributor.author
Sance, Maria Mirta
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Pazos, Adriana Alejandra
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Carrari, Fernando Oscar
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Filippini de Delfino, Olga Susana
dc.contributor.author
Vignera, Laura
dc.contributor.author
Galmarini, Claudio Romulo
dc.date.available
2020-11-04T14:18:29Z
dc.date.issued
2016-06
dc.identifier.citation
Insani, Ester Marina; Cavagnaro, Pablo Federico; Salomón, Virginia María; Langman, Leandro Ezequiel; Sance, Maria Mirta; et al.; Variation for health-enhancing compounds and traits in onion (Allium cepa L.) germplasm; Scientific Research Publishing; Food and Nutrition Sciences; 07; 07; 6-2016; 577-591
dc.identifier.issn
2157-9458
dc.identifier.uri
http://hdl.handle.net/11336/117598
dc.description.abstract
Consumption of onion has been associated with reduced incidence of chronic diseases. Phenolic, organosulfur and carbohydrate compounds present are largely responsible for these effects. This study examined compositional variation for health-enhancing compounds in a genetically diverse collection of onion cultivars. Total antioxidant activity and aroma profiles were characterized. Significant variation in bulb concentration for total and individual phenolic compounds, thiosulfinates, carbohydrates, and total and soluble solids was found. The range of variation was particularly large (>50-fold difference between the cultivars with the highest and lowest content) for fructo-oligosaccharides (FOS) and the polyphenols quercetin, epigallocatechin gallate and epicatechin gallate. Amino acid profiles varied significantly as well with substantial variation (~10 fold) observed in both total and essential amino acids. Total antioxidant activity was positively correlated with polyphenols content, and quercetin in particular (r = 0.83), suggesting a major contribution from phenolic compounds to onion antioxidant properties. Significant positive correlation was also found between solids and thiosulfinates content (r = 0.74) and between solids and FOS (r = 0.81), suggesting a dilution/concentration effect for organosulfur compounds and FOS in onion bulbs. The present study revealed broad variation for health-enhancing compounds content in onion germplasm, which can be exploited in breeding programs aiming at increasing onion nutraceutical value.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Scientific Research Publishing
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by/2.5/ar/
dc.subject
ONION
dc.subject
POLYPHENOLS
dc.subject
CARBOHYDRATES
dc.subject
AMINO ACIDS
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AROMA PROFILES
dc.subject.classification
Otras Ciencias Agrícolas
dc.subject.classification
Otras Ciencias Agrícolas
dc.subject.classification
CIENCIAS AGRÍCOLAS
dc.title
Variation for health-enhancing compounds and traits in onion (Allium cepa L.) germplasm
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-05-11T15:47:46Z
dc.identifier.eissn
2157-944X
dc.journal.volume
07
dc.journal.number
07
dc.journal.pagination
577-591
dc.journal.pais
Estados Unidos
dc.description.fil
Fil: Insani, Ester Marina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de los Alimentos; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Nacional de Investigaciones Agropecuarias Castelar. Centro de Investigación en Ciencias Veterinarias y Agronómicas. Instituto de Biotecnología; Argentina
dc.description.fil
Fil: Cavagnaro, Pablo Federico. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Producción Agropecuaria. Cátedra de Horticultura y Floricultura; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Salomón, Virginia María. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de los Alimentos; Argentina
dc.description.fil
Fil: Langman, Leandro Ezequiel. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de los Alimentos; Argentina
dc.description.fil
Fil: Sance, Maria Mirta. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
dc.description.fil
Fil: Pazos, Adriana Alejandra. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de los Alimentos; Argentina
dc.description.fil
Fil: Carrari, Fernando Oscar. Instituto Nacional de Tecnología Agropecuaria. Centro Nacional de Investigaciones Agropecuarias Castelar. Centro de Investigación en Ciencias Veterinarias y Agronómicas. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Filippini de Delfino, Olga Susana. Universidad Nacional de Luján; Argentina
dc.description.fil
Fil: Vignera, Laura. Universidad Nacional de Luján; Argentina
dc.description.fil
Fil: Galmarini, Claudio Romulo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina. Universidad Nacional de Cuyo; Argentina
dc.journal.title
Food and Nutrition Sciences
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.4236/fns.2016.77059
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.scirp.org/journal/paperinformation.aspx?paperid=67494
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