Onion Type Research Articles

Presolar Graphite from AGB Stars: Microstructure ands‐Process Enrichment

Correlated transmission electron microscopy and secondary ion mass spectrometry with submicron spatial resolution (NanoSIMS) investigations of the same presolar graphites spherules from the Murchison meteorite were conducted, to link the isotopic anomalies with the mineralogy and chemical composition of the graphite and its internal grains. Refractory carbide grains (especially titanium carbide) are commonly found within the graphite spherules, and most have significant concentrations of Zr, Mo, and Ru in solid solution, elements primarily produced by s-process nucleosynthesis. The effect of chemical fractionation on the Mo/Ti ratio in these carbides is limited, and therefore from this ratio one can infer the degree of s-process enrichment in the gas from which the graphite condensed. The resulting s-process enrichments within carbides are large (~200 times solar on average), showing that most of the carbide-containing graphites formed in the mass outflows of asymptotic giant branch (AGB) stars. NanoSIMS measurements of these graphites also show isotopically light carbon (mostly in the 100 < 12C/13C < 400 range). The enrichment of these presolar graphites in both s-process elements and 12C considerably exceeds that astronomically observed around carbon stars. However, a natural correlation exists between 12C and s-process elements, as both form in the He intershell region of thermally pulsing AGB stars and are dredged up together to the surface. Their observation together suggests that these graphites may have formed in chemically and isotopically inhomogeneous regions around AGB stars, such as high-density knots or jets. As shown in the companion paper, a gas density exceeding that expected for smooth mass outflows is required for graphite of the observed size to condense at all in circumstellar environments, and the spatially inhomogeneous, high-density regions from which they condense may also be incompletely mixed with the surrounding gas. We have greatly expanded the available data set of presolar graphites (N = 847) and characterized them by their morphology (onion type and cauliflower type). This effort has also revealed two new, rare presolar phases (iron carbide and metallic osmium). Due to the peculiar gas composition needed to form these rare presolar grain types, the graphites containing them are more likely to originate in supernova outflows.

Free-radical scavenging capacity and antioxidant properties of some selected onions (Allium cepa L.) and garlic (Allium sativum L.) extracts

The radical scavenging activity (RAS), chain-breaking activity, H2O2-scavenging, reducing capacity and total phenolics of four types of onions (Green onion, Yellow, Red and Purple) and garlic were investigated. Total phenolics varied from 30 mg (green onion) to 49 mg.100 g-1 fresh weight (garlic). Garlic extract showed the highest RAS, while green onion showed the lowest one. The chain-breaking activity of green onion extract was higher (0.48) than garlic extract (0.029). Chain-breaking activity of yellow, red and purple onion extracts was 0.19, 0.048 and 0.032 respectively. However, heating treatment (90 ºC, 3h) caused an increase in this activity. Low ability of green onion extract to scavenge hydrogen peroxide was noted (35%), whereas high ability was noted in other onion and garlic extracts and ranged from 60 to 90%. The lowest reducing capacity was noted in green onion extract (18%), whereas the highest in garlic extract (196%). Statistically, high significant correlations were observed between total phenolics content and reducing power, scavenging of hydrogen peroxide and chain-breaking activity of extract

Consumption of raw brown onions variably modulate plasma lipid profile and lipoprotein oxidation in pigs fed a high‐fat diet

AbstractThis study was undertaken to determine the effects of two commercially available brown onion varieties, ‘Cavalier’ and ‘Destiny’, supplemented at two different levels, on blood lipid and oxidative status using the pig as a model. Twenty‐five female cross‐bred pigs were allocated to one of five dietary treatments that consisted of a high‐fat control diet with no onion added, a low onion dose of 10 g onion MJ−1 DE and a high dose of 25 g onion MJ−1 DE for each variety of onion. Supplementation with ‘Destiny’ onion resulted in a 21% (p &lt; 0.05) reduction in the averaged fasted and postprandial plasma triacylglyceride (TG) measurements taken over the six‐week period in comparison with the control pigs. The average fasting and postprandial plasma cholesterol concentrations were significantly reduced by 5.5 and 12.4% in pigs that consumed the low and high dose of ‘Destiny’ onion, respectively (p &lt; 0.010), while ‘Cavalier’ was only effective at lowering cholesterol levels by 10% at the lower dose of supplementation. Inhibition in the rate of serum lipoprotein oxidation, measured as lag time, was increased by 23% (p &lt; 0.05) in plasma obtained from pigs that consumed ‘Cavalier’ compared with the control and ‘Destiny’ onion diets. These data indicate that onion consumption level may provide a dietary means of manipulating some of the risk indices associated with coronary heart disease, but the responses varied with type and dose of onion. Copyright © 2004 Society of Chemical Industry

Assessment of the flavour of fresh uncooked onions by taste‐panels and analysis of flavour precursors, pyruvate and sugars

AbstractFlavour in fresh onions is dominated by volatile sulphenic and thiosulphenic acids that are liberated once alk(en)yl cysteine sulphoxide (ACSO) flavour precursors are cleaved by the enzyme alliinase after tissue disruption. The levels of pyruvate and ACSOs in over 100 samples of onions marketed in the UK were measured, and compared with assessment by taste‐panels. There was a linear relationship between the content of ACSOs and pyruvate. Measurements of pyruvate indicated that the marketing classification of some types of onion did not correspond to their pyruvate levels. A significant linear relationship was found between a sensory measure of strength and pyruvate over the range 1.2–9.3 µmol pyruvate g−1 fresh weight. In most cases, when a flavour classification of sweet, mild or strong was applied to a sample of onions based on pyruvate content, the taste‐panels agreed with the categorization. The taste‐panels were unable to identify a sweet flavour in onions, except at low levels of pyruvate. Taste‐panels were able to define a likeability character (attractiveness of flavour) for onions, which correlated with the level of pyruvate. However, for some varieties, the flavour classification or likeability did not correspond to predictions based on pyruvate levels alone. Pyruvate measurements were seen as a suitable method for routine quality control once the characteristics of a variety of onion had been established, but initial evaluations should include well‐designed taste‐panel assessments. Copyright © 2004 Society of Chemical Industry

Inactivation of DFR (Dihydroflavonol 4-reductase) gene transcription results in blockage of anthocyanin production in yellow onions (Allium cepa)

Anthocyanin, one of the flavonoids, is a primary determinant of red color in onions. Inheritance studies indicate that a single gene determines the color difference between yellow and red onions. In order to establish which gene might be responsible for this color difference, full-length cDNAs of five structural genes: chalcone synthase (CHS), flavanone 3-hydroxylase (F3H), dihydroflavonol 4-reductase (DFR), anthocyanidin synthase (ANS), and flavonol synthase (FLS) were cloned using degenerate PCR and RACE (Rapid Amplification of cDNA Ends). RT-PCR was carried out for these five genes to examine differential expression between yellow and red colored bulbs. Accumulation of the DFR gene transcript only occurred in red onions. In F3 populations which originated from the cross between yellow and red parents, DFR transcript was detected only in red F3 lines. To design molecular markers for selection of yellow and red DFR alleles, the DFR gene was sequenced from genomic DNA isolated from both types of onions. The genomic DNA sequence revealed the DFR gene consists of six exons and five introns. A PCR-RFLP marker was designed based on 2% polymorphic nucleotide sequence of the DFR gene between yellow and red onions. The co-segregation of markers and red color were observed in F2 segregating populations, supporting the conclusion that color difference in red and yellow onions is likely to be due to the lack of an active DFR gene.

Inactivation of DFR (Dihydroflavonol 4-reductase) Gene Transcription Results in Blockage of Anthocyanin Production in Yellow Onions (Allium cepa)

Anthocyanin, one of the flavonoids, is a primary determinant of red color in onions. Inheritance studies indicate that a single gene determines the color difference between yellow and red onions. In order to establish which gene might be responsible for this color difference, full-length cDNAs of five structural genes: chalcone synthase (CHS), flavanone 3-hydroxylase (F3H), dihydroflavonol 4-reductase (DFR), anthocyanidin synthase (ANS), and flavonol synthase (FLS) were cloned using degenerate PCR and RACE (Rapid Amplification of cDNA Ends). RT-PCR was carried out for these five genes to examine differential expression between yellow and red colored bulbs. Accumulation of the DFR gene transcript only occurred in red onions. In F3 populations which originated from the cross between yellow and red parents, DFR transcript was detected only in red F3 lines, not in yellow F3 lines. To design molecular markers for selection of yellow and red DFR alleles, the DFR gene was sequenced from genomic DNA isolated from both types of onions. The genomic DNA sequence revealed the DFR gene consists of six exons and five introns. A PCR-RFLP marker was designed based on 2% polymorphic nucleotide sequence of the DFR gene between yellow and red onions. The co-segregation of markers and red color were observed in F2 segregating populations, supporting the conclusion that color difference in red and yellow onions is likely to be due to the lack of an active DFR gene.

Identification and characterization of selenium species in enriched green onion (Allium fistulosum) by HPLC-ICP-MS and ESI-ITMS

In this study speciation of selenium in selenium-enriched green onions (Allium fistulosum) was done with reversed-phase ion-pairing high performance liquid chromatography (RP-IP-HPLC) and size-exclusion chromatography (SEC) coupled on-line to ICP-MS for selenium specific detection. The plant extract obtained using sodium hydroxide (0.1 mol l−1) analyzed by SEC (CAPS 10 mmol l−1, pH 10.0) with ICP-MS detection showed the incorporation of selenium in both high (∼12 kDa) and low molecular weight (0.36–2 kDa) fractions. Presumably protein bound selenoamino acids were released using enzymes (Proteinase K and Protease XIV) and selenoamino acids found in cytosol in their free form were extracted using 0.1 M HCl. The extracts were analyzed for speciation studies by RP-IP-HPLC [0.1% (v/v) heptafluorobutyric acid, 5% (v/v) methanol, pH 2.5]. Matching the chromatographic retention times with commercially available standards provided evidence for the presence of Se-cystine, methylselenocysteine, Se-methionine, and inorganic selenium. Electrospray ionization ion trap mass spectrometry (ESI-ITMS) confirmed the presence of γ-glutamyl-Se-methylselenocysteine in green onions as has been reported in other onion types.

Rapid SPME-GC Analysis of Volatile Secondary Metabolites in Various Wild Species of the Genus Allium

SUMMARY The individual volatile sulphur components formed in the presence of alliinase were analyzed in nine different Allium wild genotypes by SPME-GC and SPME-GC-MS, respectively. Relating to the individual profiles, two chemotypes can be discriminated which correspond more or less to a “garlic type” and an “onion type.” Since the described method is very rapid and reproducible and needs only small sample amounts, it can be efficiently used to evaluate large Allium gene bank accessions with special regard to valuable flavour and healthful properties.

STRUCTURAL AND ELECTRONIC PROPERTIES OF CARBON NANOBALLS: C20, C60, AND C20@C60

The structural stability of carbon nanoballs (fullerenes) C 20, C 60, and onion type C 20@ C 60 has been investigated by performing molecular-dynamics computer simulations. Calculations have been realized by using an empirical many-body potential energy function for carbon. It has been found that C 20 is relatively resistive to heat treatment, however, the onion type structure is relatively less strong against heat treatment. The electronic structure of the systems considered has been also studied by performing density functional theory type calculations.

Non-structural carbohydrate composition of long-day onion in vitro

SummaryBulb formation in onion (Allium cepa L.) is strongly influenced by environmental factors, particularlyby light via photosynthesis and daylength. Dry-matter content (DM) in an onion bulb varies between 6 and 25%. Of this, 60–80% is made up of non-structural carbohydrates (NSC). This study compared the relative influence of genetics and environment on the concentration and composition in NSC of onion bulbs. The effects of clonal genotype, light spectrum quality and sucrose concentration in the culture medium were investigated in vitro on a long-day onion type. NSC analyses were performed enzymatically and by HPLC on growing material. Fructans characterized the basal tissues, and the sucrose content in the medium influenced the NSC distribution of the onion tissues. Bulb induction by supplementary incandescent light stimulated fructan accumulation in basal tissues. The high DM clones stored fructans faster and at higher concentrations than the low DM ones. They expressed a higher potential for fructan sink or biosynthesis. A similar biochemical composition in vitro as field-grown bulbs resulted from the light spectrum quality of light.

Postharvest sprouting of onion bulbs grown in different temperature and C02 environments in the UK

SummaryThe effects of different mean growing season temperatures and C02 concentrations during bulb production on postharvest bulb sprouting in a common storage environment at Reading, UK, was examined in two cultivars of the Rijnsburger type of onion (Allium cepa L.). Crops were grown in the field in temperature gradient tunnels maintained at either 374 or 532 ppm C02. At crop maturity, cohorts of bulbs were harvested, transferred to a constant temperature room (at an average of 11.6°C) and the subsequent duration to sprouting recorded. The duration to the onset of sprouting (expressed as days in storage until the first bulb sprouted) was not affected by cultivar, mean growing season temperature or CO2 concentration, and was 165 d. The subsequent rate of sprouting (expressed as bulbs per day) was a positive linear function of mean growing season temperature, but no effects of CO2 or cultivar were detected. Mean rate of sprouting increased from an average of 0.036 bulbs per day at 12.3°C to 0.093 bulbs per day at 18.6°C. Rapid sprouting in storage was associated with lower levels of total non-structural carbohydrate in the bulbs at the time of harvest. Thus, postharvest susceptibility of onion bulbs to sprouting in storage is expected to increase in warmer crop production temperatures.

Genetic diversity in the top onion,Allium �proliferum (Alliaceae), analysed by isozymes

Polymorphisms for six enzyme systems (GPI, IDH, PDG, PGM, SKD, and TPI) were analysed in the top onion,Allium ×proliferum. Five multilocus isozyme genotypes were found. The banding patterns of top onions were compared with those ofA. ×wakegi, A. cepa, A. fistulosum, A. altaicum, and artificial hybrids between these three species. One top onion type and one artificial hybrid had identical banding patterns. Shallots andA. altaicum, the wild progenitor ofA. fistulosum, cannot be distinguished from the common onion andA. fistulosum, respectively; these species are also potential contributors to the top onion's gene pool.

Covalently-Bonded “Onion Type” Double Fullerenic Carbon Cages

Abstract Three “onion type” double carbon cages (consisting of an inner sp3-hybridized C60 buckminsterfullerene skeleton and an outer larger carbon cage with icosahedral symmetry, with covalent bonds between the carbon atoms of the 5-membered rings) are described and their strain energies are discussed: (i) when the outer cage is a C120 cage derived from buckminsterfullerene by replacing each bond between two six-membered rings by an acetylenic group, the strain is smallest.; (ii) when the same derivation concerns each bond between 5- and 6-membered rings leading to a C180 outer cage, the strain is largest.; (iii) when the outer cage is C180 with benzenoid rings, the strain is intermediate.

Geographical distribution of allozyme patterns in shallot (Allium cepa var. ascalonicum Backer) and wakegi onion (A. × wakegi Araki)

Shallot and wakegi were collected in the main islands of Indonesia, and in Japan, Korea, Taiwan, Malaysia, Thailand and Bangladesh. Five isozyme resolutions, phosphoglucomutase (PGM), glutamate oxaloacetate (GOT), glutamate dehydrogenase (GDH), esterase (EST) and peroxidase (POX) were employed for demonstrating inter-and intraspecific differences. A dendrogram separated 189 collected accessions into 25 types of wakegi onion and 18 types of shallot. All accessions of Japan, Korea and Taiwan were determined to be wakegi onion, whereas those of Bangladesh, Malaysia and Thailand were shallot. Twenty-six out of 165 Indonesian accessions indicated wakegi onion distribution in Sumatra, West Java province and in Sulawesi Island. This confirmed that there is mixed-cultivation of the two Allium species with no distinction made between them. Japan and Indonesia had respectively 12 and eight unique types of wakegi onion, while Korea had only one type. West Java showed the most various type of wakegi onion, whereas East Java had many types of shallot. Shallots collected from Bangladesh were distinetly different from those of South East Asian types.

Microwave Dielectric Properties of Fresh Onions

The dielectric constants and loss factors of three kinds of onions, Allium cepa L., were measured at microwave frequencies of 2.45, 11.7, and 22.0 GHz. Moisture contents, densities, and total soluble solids percentages were also determined for each onion type. Mean values of these variables and the standard deviations are presented in tabular form for potential use in microwave processing or moisture sensing applications.

Structural studies of microsporogenesis in fertile and male-sterile onions (Allium cepa L.) containing the cms-S cytoplasm

The structure of anther tissues has been studied during microsporogenesis in male-sterile and -fertile onions. Three types of abnormal tapetal behaviour have been observed within the single line II/3ms containing the cms-S cytoplasm: type 1, the premature breakdown of the tapetum at the tetrad stage, type 2, the hypertrophy of the tapetum after the diad stage followed by its premature autolysis and, type 3, in which the tapetum remains in good condition but for an abnormally long period of time. Tapetal autolysis proceeds in the same manner in both male-steriles and -fertiles with only the stage at which it occurs differing between the types of plants. Mitochondria were prominent in the tapetal tissue of all onion types throughout all stages of microsporogenesis and were still visible during the last stages of tapetal autolysis. In a detailed study of type 2 behaviour, no differences in mitochondrial volumes were found until the tapetum hypertrophied.

Antimicrobial effects of Allium sativum L. (garlic), Allium ampeloprasum L. (elephant garlic), and Allium cepa L. (onion), garlic compounds and commercial garlic supplement products

AbstractDiallyl thiosulphinate (allicin), methyl allyl thiosulphinate, and allyl methyl thiosulphinate found in aqueous garlic clove and powder homogenates showed in vitro antibacterial and antifungal activities while garlic polar compounds, including alliin, did not. E/Z‐ajoene, a minor but water‐soluble transformation product of allicin found in vegetable oil‐macerates of garlic, demonstrated anticandidal activity. Garlic showed greater antibacterial and antifungal activities than a number of onion types. Garlic and elephant garlic clove homogenates demonstrated similar activity. The anticandidal activities of commercially available garlic supplement products corresponded in general to the activities known for the chemical compounds found in the products.

Dry Onion Losses at the Retail and Consumer Levels in Metropolitan New York1

Abstract Over a 3-year period, losses in dry onions (Allium cepa L.) at the retail and consumer levels, respectively, in metropolitan New York were 0.2 and 3.7% for ‘Yellow Globe’ onions, 3.0 and 4.2% for ‘Grano-Granex’ onions, and 8.0 and 6.4% for Spanish type onions. Parasitic diseases, principally Botrytis rots, caused most of the loss in the 3 onion types at both levels.