White Onion Research Articles

In vitro exploration of phytoextracts against stem rot of white onion (Allium cepa L.) caused by Sclerotium rolfsii Sacc.

In vitro exploration of phytoextracts against stem rot of white onion (Allium cepa L.) caused by Sclerotium rolfsii Sacc.

A Comparative Study on the Antioxidative Activity and Phenolic Content of Fresh and Black (Fermented) Allium Vegetables

Allium genus vegetables have significant functional effects on health. In recent years, consumer demand for black forms of these vegetables, produced from fresh Alliums through spontaneous fermentation at high temperature and humidity, has increased, while their functional effects have yet to be fully elucidated. The aim of this study was to compare the antioxidant capacity and total phenol content of various Allium vegetables (yellow onion, red onion, white onion, and garlic) in both their raw and black (fermented) forms. For the production of black onions and black garlic, unpeeled raw forms of these vegetables were kept at 75 °C and 90% humidity for 9 days. Afterward, fresh and fermented samples were lyophilized, dried, and evaluated for total phenol content by the Folin–Ciocalteu method and for antioxidant activity by the ABTS and DPPH methods. The total phenol content increased significantly in all samples after fermentation (p < 0.05), with the highest increases observed in garlic (216%), while the increases in onion species ranged between 44.6% and 118.3%. The increase in antioxidant capacity was also significant in all samples (p < 0.05) and was higher in garlic than in onions. Changes in antioxidant capacity and total phenol content indicate that fermentation improves the nutritional quality of these vegetables.

Assessment of Genetic Variability, Heritability and Genetic Advance in White Onion (Allium cepa L.) for Growth, Bulb Yield, Quality and its Component Characteristics

Assessment of Genetic Variability, Heritability and Genetic Advance in White Onion (Allium cepa L.) for Growth, Bulb Yield, Quality and its Component Characteristics

In vitro exploration of bioagents and fungicides against stem rot of white onion (Allium cepa L.) caused by Sclerotium rolfsii Sacc.

In vitro exploration of bioagents and fungicides against stem rot of white onion (Allium cepa L.) caused by Sclerotium rolfsii Sacc.

Simple recurrent selection-mediated improvement in quantitative traits of white onion

Simple recurrent selection-mediated improvement in quantitative traits of white onion

Genetic characterization of white onion genotypes (Allium cepa L.) using ISSR markers

Understanding the genetic characteristics is crucial for preserving and developing Moroccan's white onion genotypes, with increased yield and quality as well as improved tolerance to biotic and abiotic stresses. In the present paper, inter simple sequence repeat (ISSR) markers were used to assess the genetic diversity and characteristics of white onion genotypes (Allium cepa L.) of Morocco. Based on the ISSR markers bands, 28 white onion genotypes were divided into four distinguished subgroups, with a genetic similarity value of 0.46 based on Jaccard index. Molecular markers analysis revealed that all ISSR markers were 100 % polymorphic with the white onions genotypes. Concerning markers performance, polymorphic information content (PIC) ranges from 0.051 to 0.39 with a mean of 0.301; however, the effective multiplex ratio (EMR) and marker index (MI) vary between 3–17 and 0.35–5.04, respectively. Based on resolving power (RP), it appears that the marker UBC825 has an efficient discriminatory power with an RP = 15.67. In contrast, the lowest RP value was detected with the marker UBC815 (RP = 1.58). Based on their high performance, markers UBC825, UBC835, UBC826, UBC840, and UBC811 ISSR seem to be specific and efficient for the identification of Moroccan white onion genotypes. Thus, given the genetic diversity shown by ISSR markers, the abundant resources of white onion genotypes in Morocco could be exploited in more valuable ways.

Nutrient management in white onion (Allium cepa) and its effect on growth and yield

Nutrient management in white onion (Allium cepa) and its effect on growth and yield

Insights into bioactive constituents of onion (Allium cepa L.) waste: a comparative metabolomics study enhanced by chemometric tools

BackgroundOnion waste was reported to be a valuable source of bioactive constituents with potential health-promoting benefits. This sparked a surge of interest among scientists for its valorization. This study aims to investigate the chemical profiles of peel and root extracts of four onion cultivars (red, copper-yellow, golden yellow and white onions) and evaluate their erectogenic and anti-inflammatory potentials.MethodsUPLC-QqQ-MS/MS analysis and chemometric tools were utilized to determine the chemical profiles of onion peel and root extracts. The erectogenic potential of the extracts was evaluated using the PDE-5 inhibitory assay, while their anti-inflammatory activity was determined by identifying their downregulating effect on the gene expression of IL-6, IL-1β, IFN-γ, and TNF-α in LPS-stimulated WBCs.ResultsA total of 103 metabolites of diverse chemical classes were identified, with the most abundant being flavonoids. The organ’s influence on the chemical profiles of the samples outweighed the influence of the cultivar, as evidenced by the close clustering of samples from the same organ compared to the distinct separation of root and peel samples from the same cultivar. Furthermore, the tested extracts demonstrated promising PDE-5 and anti-inflammatory potentials and effectively suppressed the upregulation of pro-inflammatory markers in LPS-stimulated WBCs. The anti-inflammatory activities exerted by peel samples surpassed those of root samples, highlighting the importance of selecting the appropriate organ to maximize activity. The main metabolites correlated with PDE-5 inhibition were cyanidin 3-O-(malonyl-acetyl)-glucoside and quercetin dimer hexoside, while those correlated with IL-1β inhibition were γ-glutamyl-methionine sulfoxide, γ-glutamyl glutamine, sativanone, and stearic acid. Taxifolin, 3’-hydroxymelanettin, and oleic acid were highly correlated with IL-6 downregulation, while quercetin 4’-O-glucoside, isorhamnetin 4’-O-glucoside, and p-coumaroyl glycolic acid showed the highest correlation to IFN-γ and TNF-α inhibition.ConclusionThis study provides a fresh perspective on onion waste as a valuable source of bioactive constituents that could serve as the cornerstone for developing new, effective anti-PDE-5 and anti-inflammatory drug candidates.

Determinantes of the economic efficiency of white onion production (crystal ) in Nineveh Governorate for the production season 2022 ( a field study in Shekhan district )

Determinantes of the economic efficiency of white onion production (crystal ) in Nineveh Governorate for the production season 2022 ( a field study in Shekhan district )

Identification of a candidate gene for the I locus determining the dominant white bulb color in onion (Allium cepa L.).

Through a map-based cloning approach, a gene coding for an R2R3-MYB transcription factor was identified as a causal gene for the I locus controlling the dominant white bulb color in onion. White bulb colors in onion (Allium cepa L.) are determined by either the C or I loci. The causal gene for the C locus was previously isolated, but the gene responsible for the I locus has not been identified yet. To identify candidate genes for the I locus, an approximately 7-Mb genomic DNA region harboring the I locus was obtained from onion and bunching onion (A. fistulosum) whole genome sequences using two tightly linked molecular markers. Within this interval, the AcMYB1 gene, known as a positive regulator of anthocyanin production, was identified. No polymorphic sequences were found between white and red AcMYB1 alleles in the 4,860-bp full-length genomic DNA sequences. However, a 4,838-bp LTR-retrotransposon was identified in the white allele, in the 79-bp upstream coding region from the stop codon. The insertion of this LTR-retrotransposon created a premature stop codon, resulting in the replacement of 26 amino acids with seven different residues. A molecular marker was developed based on the insertion of this LTR-retrotransposon to genotype the I locus. A perfect linkage between bulb color phenotypes and marker genotypes was observed among 5,303 individuals of segregating populations. The transcription of AcMYB1 appeared to be normal in both red and white onions, but the transcription of CHS-A, which encodes chalcone synthase and is involved in the first step of the anthocyanin biosynthesis pathway, was inactivated in the white onions. Taken together, an aberrant AcMYB1 protein produced from the mutant allele might be responsible for the dominant white bulb color in onions.

Influence of genetic and environmental factors on incidence of bolting in short day onions

Bolting is the premature flowering malady in bulb crop of onion cultivation. It has detrimental effects on bulb quality and market value. This research aimed to investigate the relationship between genetic predisposition and environmental conditions in relation to bolting in different onion genotypes and hybrids. Findings revealed that, the divergent patterns between the regions of Bengaluru and Bagalkot indicate that weather differences in geographical locations play a significant role in influencing the bolting tendencies of onions. The rabi season exhibited the highest bolting rate (15.09%), surpassing the kharif (0.21%) and summer (1.53%) seasons, emphasizing the role of seasonality in triggering bolting. Interestingly, even under identical environmental conditions, yellow onions demonstrated higher bolting percentage compared to red and white onions, suggesting the presence of genetic variation. This variation could be attributed to disparities in the presence and expression levels of the bolting genes. Collectively, these results highlight the combined influence of genetic and environmental factors, as well as their interactions on onion bolting tendencies.

NUTRITIONAL CONTENT, PHYTOCHEMICALS AND IN-VITRO ANTIOXIDANT ACTIVITIES OF ETHANOL EXTRACT OF RED AND WHITE ONION

Since antiquity onions (Allium cepa, L) have been cultivated across the globe as an important source of food and medicine. The study evaluated the nutritional content, phytochemistry and invitro antioxidant activities of ethanol extract of red and white onion bulbs. Red and white onion bulbs were purchased from a Local market in Maiduguri. Ethanol extracts were prepared using homogenized bulb. The proximate analysis, flavonoids, tannin, and phenol contents of the extracts as well as the antioxidant activities (total antioxidant activity, reducing power, and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities) were evaluated using standard procedures. The ash and carbohydrate contents of the two extracts were similar. However, the fat and protein contents were higher in white onion (2.44% & 1.05%) compared to the red onion (1.00% & 0.13%) while the moisture content was higher in red onion (16.10%) compared to the white onion (13.60%). The flavonoids, tannin, and phenol content as well as the total antioxidant activity was significantly higher (p<0.05) in the red onion relative to the white. White onion had a better reducing power activity compared to the red while the red had higher DPPH free radical scavenging activity compared to the white. Conclusively, our findings revealed that both red and white onion contains varying quantity of phenolic compounds with strong reducing power and DPPH free radical scavenging activity. However, red onion was shown to have higher antioxidant activity relative to the white.

Identification of Male Sterile Lines and Floral Characterization of White Onion (Alium cepa)

The investigation was conducted at the Division of Vegetable Crops, IIHR- Bengaluru. The experiment was carried out with a Randomized block design with 10 treatments and 3 replications namely PW0-18, TW-18, PWR-18, RW-18, and AW-O-18 these Male sterile lines, and their respective fertile lines were identified by visual observation, staining, and bagging techniques.

Effect of Drying Methods on the Moisture Content and Microbiological Properties of Three Varieties of Dried Onion Slices (Allium cepa)

Post-Harvest losses of onions occurring due to poor handlings and spoilage by microorganisms is worthy of concern. Value addition through drying during peak seasons can reduce losses remarkably. This study sought to evaluate the effects of different drying methods on the microbial load of dried onion slices. Three varieties of onion (red, white and cream) were purchased National Institute for Horticultural Research (NIHORT) Kano sub-station and processed into dried slices using three dryers namely; Solar Cabinet Dryer (SCD), Electric Powered Dryer (EPD) and Kerosene Powered Dryer (KPD) at three different temperatures (50, 60 and 70oC). The dried onion slices were then evaluated for their microbial load; Aerobic Plate Counts (APC), Coliform Counts (CC) and Fungal Counts (FC) using three different media and according to standard methods. The results revealed that MC of onions were reduced from 88.29% to as low as 5.19% during drying. The APC, CC and FC of red onion ranged from 3.67–5.39×102 cfu/g, 1.35–5.39×102 cfu/g and 3.44–4.83×102 cfu/g respectively. The load for white onion ranged from 3.11–5.19×102 cfu/g, 1.31–5.29×102 cfu/g and 3.43–4.53×102 cfu/g respectively while that of cream onion ranged from 3.30–5.33×102 cfu/g, 1.33–5.39×102 cfu/g and 3.42–4.57×102 cfu/g respectively. All the readings fell below the international recommended safe limit for food consumption. The EPD samples at 60oC and 70oC had the significant lowest (p≤0.05) fungal counts in all the onion varieties. Therefore, electric oven dryer at 70oC was the best drying methods and temperature for onion for long time storage.

Evaluation of Bait Crops for the Integrated Management of White Rot (Sclerotium cepivorum) in Allium Crops.

White rot, caused by Sclerotium cepivorum, is a serious disease that causes significant yield losses in Allium production. The pathogen persists in soil as sclerotia, which germinate in response to sulfur compounds in Allium root exudates. This study was aimed at investigating the potential of early-terminated Allium bait crops to reduce densities of S. cepivorum sclerotia in soil. In growth chamber experiments with white onion (A. cepa cultivar 'Southport White Globe'), red onion (A. cepa cultivar 'Marenge'), sweet onion (A. cepa cultivar 'Walla Walla'), and bunching onion (A. fistulosum cultivar 'Parade'), termination of all four Alliums at the first- and second-leaf stages reduced soil sclerotia populations by up to 62 and 76%, respectively. Examination of soil samples collected 4 weeks after crop termination indicated that sclerotia populations in bait crop treatments remained low when seedlings were terminated at the first- and second-leaf stages. In contrast, crop termination at the third-leaf stage resulted in an increase in sclerotia counts due to the pathogen reproduction on the bait crops. The reduction in sclerotia populations in soil due to early crop termination was also observed in replicated field trials. Greater reductions in sclerotia counts were observed when plants in these experiments were terminated chemically as opposed to mechanically. In-furrow fungicides did not reduce sclerotia numbers under the conditions tested. This study demonstrates the potential for early termination of Allium bait crops to help reduce white rot inoculum in soil.

Growth, yield and economics of white onion (Allium cepa L.) as influenced by different land designs and foliar application of bio-stimulants in Konkan region of India

Growth, yield and economics of white onion (Allium cepa L.) as influenced by different land designs and foliar application of bio-stimulants in Konkan region of India

Hepatorenal Protective role of Red and White Onion in Albino Wistar Rats

Hepatorenal Protective role of Red and White Onion in Albino Wistar Rats

An integrated strategy combining UPLC-MS/MS, chemometrics, molecular docking, and molecular dynamics simulation for metabolic profiling of onion (Allium cepa L.) cultivars and unravelling potential anti-COVID-19 metabolites

Onion has been historically valued for its various health promoting activities. It has been traditionally used to treat various infectious diseases and alleviate the symptoms of several respiratory ailments. However, the therapeutic potential of the plant against respiratory viruses remains meager. This study aimed to investigate the metabolic profiles of bulb extracts of four onion cultivars (red, copper-yellow, golden yellow and white onions) using UPLC-MS/MS combined to chemometrics. Further, the extracts were assessed for their potential anti-COVID-19 activity against the omicron sub-variant BA.5 of SARS-CoV-2. A total of 81 metabolites of diverse chemical classes were identified including amino acids and peptides, flavonoids, phenolic acids, saponins and fatty acids. The four cultivars displayed significant variations in their chemical composition, with copper-yellow onion exhibiting the richest metabolic profile which distinguished it from the others. Except for white onion, the tested cultivars displayed promising anti-COVID-19 activities (IC50 9.78–16.39 μg/mL) and effectively downregulated viral RNA dependent RNA polymerase (RdRp) and envelope (E) genes. Multivariate analysis revealed potential anti-COVID-19 bioactive metabolites. Among them, chlorogenic, caffeic acids, and kaempferol effectively inhibited viral RdRp and E genes in vitro, with a % downregulation of (86 %, 79 %), (80 %, 73 %), and (82 %, 70 %), respectively, at 30 μg/mL. The results from in vitro testing were corroborated by molecular docking and dynamics studies as the compounds showed significant interactions with the viral target proteins forming stable protein-ligand complexes. This study increments the value of metabolomics as a promising tool for cultivar differentiation. Conjointly, it lays the groundwork for future research into the anti-COVID-19 potential of onion as a valuable source of bioactive compounds.

Development and characterization of symbiotic microcapsules to enhance the viability of probiotic under stressed conditions

ABSTRACT In the present research, the survival and sustainability of a Lactobacillus rhamnosus probiotic has been investigated with regard to the prebiotic impact of introducing two different kinds of onion (Allium cepa L.) peel extract to probiotic microcapsules. Effective inclusion of red and white onion peel extract featuring good prebiotic action into the microcapsules enhanced probiotic survival. The structure, distribution of size, zeta potential, and encapsulation efficacy of probiotics and substances in the extract were evaluated along with the probiotics capability to persist under simulated gastrointestinal circumstances. Fourier Transform Infrared Spectroscopy (FTIR) was employed to investigate the molecular structure and internal framework. The wall and core components possess adhesive relationships, as demonstrated by FTIR spectra. Probiotics that were free and those that were in capsules were evaluated as well in vitro in undesirable persistence performance (>90%). Probiotics with encapsulation exhibited substantially (p > .05) greater vitality compared free cells, in accordance with an in-vitro experiment. Under simulated gastrointestinal situations, free cells continued diminishing their vitality, but encapsulated cells maintained their viability count beyond the suggested level (107 cfu/g). SEM photographs indicated that probiotics have been effectively encapsulated inblends. The microcapsules were around 191 ± 2 and 176 ± 2 μm in size. These outcomes reveal that these kinds of microcapsules may encourage the probiotic L. rhamnosus prolonged viability and consistency under multiple conditions.

The Effect of Smoking Duration Use of Kesambi Leaf Biobriquette-Processed Torrefaction on Cooking Shrinkage and Characteristics Organoleptic Sei's Meat

Study this aim for knowledge of the influence of smoking time, use biobriquettes of leaf kesambi torrefied against shrinking, as well as the characteristics of organoleptic colour and texture of sei meat. The study used a random design complete with durations of 60 minutes, 90 minutes, and 120 minutes. Meat weighs 8 kg, is sliced transversely 2-3 cm thick, and is soaked with 16 grams of salt, 2.4 grams of saltpetre, and 2 cloves of white onion. The meat was then hushed up for 2 hours inside a Sokal (a basket made of palm leaves) and closed thermocouple meat entered into meat For measuring internal temperature. Temperature room smoking is guarded between 100°C and 150°C and controlled by four thermocouple sensors. The internal temperature of meat is monitored between 63°C and 77°C. Analysis results show that old curing is influential in shrinking Cook's meat. shrink cooks highest found in the long smoking treatment of 60 minutes (22.96%), and no different with the long curing treatment of 90 minutes. The curing time also affects the colour and texture parameters. Long smoking treatment of 60 minutes No different real with a long smoking treatment of 90 minutes, however different real with a long smoking treatment of 120 minutes. The highest colour parameter value was obtained in the long smoking treatment of 60 minutes (4.50), while the lowest value was obtained in the long smoking treatment of 120 minutes (3.70). The highest colour score was achieved in the long smoking treatment of 60 minutes (4.57), and the lowest score was obtained in the long smoking treatment of 120 minutes (3.33). Long smoking affects shrinkage as well as characteristic organoleptic colour and texture. The treatment that works best is the long smoking time of 60 minutes, which produces shrinkage of 8.6430% as well as colour and texture.