Abstract
Onion (Allium сера L.) has a rich biochemical composition, which has some variability depending on the type of onion and growing conditions. Still, at the same time, it is a 'valuable food product for humans. The purpose of the research was a comparative assessment of the nutritional 'value and safety of domestically produced fresh yellow and red onions. The biochemical characteristics, mineral composition, and safety indicators of vegetable products were studied. Red onions contain more protein (63%) and higher antioxidant activity (21%), while yellow onions contain more vitamin C and flavonoids by 10 and 76%, respectively. In yellow bulbs of essential mineral elements, there is more Fe (6.3 times), Mg (47.6%), К (35.3%), Ca (32.9%), Mn (12.8 %), Zn (by 9.5%), of the probably necessary elements - Sr and Cr by 2.2 and 1.9 times, respectively. Red bulbs are distinguished by an increased amount of Си by 28.1%, Ni and Si by 2.4 times, and by 13.5%, respectively. Potentially hazardous elements (As, Cd, Hg) were not identified in all onion samples. As for safety indicators, red onions contain slightly more nitrates (35.3%), and yellow onions contain the pesticide HCH (2.2 times), which does not contradict the requirements of TR CU 021/2011. Considering the quantity and levels of nutritional nutrients and the price characteristics of the onions studied, the most competitive products is yellow onions.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
