Abstract
Onion has been used to cure various health problems and has many functional and therapeutic values. Its bulbs are a rich source of sulphur containing organic compounds, minerals, vitamins, etc. However, onion bulbs as a source of vitamin C is specifically undervalued. Vitamin C or ascorbic acid is an indispensable constituent of all living cells and tissues for various metabolic functions and acts as a strong antioxidant to mitigate oxidative stress. For quantification of ascorbic acid, forty-five short-day Indian commercial varieties representing white to red bulb colour were used for the present study. A highly significant variation in the concentration of ascorbic acid among genotypes was observed. The ascorbic acid concentration in raw bulbs ranged from 4.94 to 45.05 mg/100 g on a fresh weight (FW) basis, whereas, it varied from 59.51 to 173.56 mg/100 g on a dry weight (DW) basis. Variations in ascorbic acid content were observed with respect to bulb colour. White onion exhibited lower concentration compared to red coloured varieties. As per the recommendation of ICMR, one hundred grams of raw onion bulb of variety containing the highest ascorbic acid could supply 8590% of the recommended daily allowance (RDA) of vitamin C to adults per day. This information would also be of great help for future breeding programs to develop new cultivars possessing higher amounts of ascorbic acid to ensure nutritional security in India.
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.
