Abstract
Bioactive compounds (i.e. anthocyanin, total phenols, ascorbic acid, total carotenoids and β-carotene) and antioxidant activity were analyzed in seven genotypes of onions viz Punjab Naroya, Punjab White, PRO-6, P-305, POH-1, POH-2 and CLX-18021. PRO-6 contained maximum anthocyanin, ascorbic acid and total phenols i.e. 2.32 mg, 11.40 mg and 283.57 mg/100g of sample, respectively. The genotype P-305 contained maximum total carotenoids (86.43 μg/100g) and β-carotene (13.72 μg/100g). The genotype Punjab White contained minimum anthocyanin (1.27 mg/100g), total carotenoids (25.68 μg/100g) and β-carotene (11.41 μg/100g). POH-2 genotype was found to have minimum ascorbic acid content (5.04 mg/100g) and POH-1 was found to have minimum total phenols. The genotype PRO-6 was found to have maximum antioxidant activity (13.63%) and genotype Punjab white contained minimum antioxidant activity (5.16%). Onions could provide an excellent source of antioxidant rich ingredients for the production of nutritionally enhanced food products.
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