Antioxidant and taste properties of fresh onion (Allium cepa L.) leaves

Yuasa, Masahiro; Kawabeta, Koji; Morikawa, Maho; Iwami, Momoe; Tominaga, Mihoko

doi:10.1007/s11694-020-00704-w

Cited by 5 publications

(16 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The sweetness intensities of d-glucose and fructose were 0.65-fold and 1.25-fold greater than that of sucrose, respectively. Thus, the "degree of sweetness" was calculated as a measure of the total sweetness using the following formula (Yuasa et al 2021):…”

Section: Brix Sugars and Degree Of Sweetnessmentioning

confidence: 99%

“…Organic acids were detected using a Prominence Ultra-Fast Liquid Chromatography (UFLC) system (Shimadzu Co., Ltd., Kyoto, Japan), as described previously (Yuasa et al 2021). A YMC-Triart C18 column (3.0-mm I.D.…”

Section: Organic Acidsmentioning

confidence: 99%

“…Thus, they are considered food waste in Japan. Fresh onion leaves contain high levels of antioxidants, including total phenolic content (TPC), quercetin, total vitamin C, β-carotene, and chlorophylls (Yuasa et al 2021;El-Hadidy et al 2014). Higher levels of carotenoids, TPC, total flavonoids, chlorophylls (El-Hadidy et al 2014), total vitamin C, and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicalscavenging activity (Yuasa et al 2018) in fresh onion leaves were observed compared with the bulbs (the edible part).…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, the antioxidants in fresh onion leaves may help maintain good health. Conversely, fresh onion leaves taste sour, are less bitter, and have sugar concentrations lower than that of Welsh onion (green leaf, small variety) leaves, which is a vegetable similar to fresh onion leaves (Yuasa et al 2021). However, reports on the fresh onion leaves' taste, aroma, sensory, and antioxidant properties are very limited.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Taste characteristics, volatile components, sensory properties, and antioxidant activity of fresh onion (Allium cepa L.) leaves

et al. 2022

Self Cite

View full text Add to dashboard Cite

Background To evaluate the usefulness of fresh onion (Allium cepa L.) leaves, a food waste, as a new food resource, we characterized the taste characteristics, volatile compounds, sensory properties, and antioxidant activity of fresh onion leaves compared with those of Welsh onion (Allium fistulosum L.) (green leaf, small variety) leaves. Results The total sugar (g/100 g), total organic acid (mg/100 g), and total free amino acid (mg/100 g) concentrations of fresh onion leaves were 2.12 ± 0.15, 730.02 ± 17.43, and 93.72 ± 7.17, respectively, and were significantly (p < 0.05) lower than those of Welsh onion leaves (2.38 ± 0.07, 907.23 ± 20.79, and 131.34 ± 10.22, respectively). In fresh onion leaves, dipropyl disulfide concentration was higher than five times that in Welsh onion leaves. Regarding the sensory properties of the boiled samples, the fresh onion leaves’ color was less favorable than Welsh onion leaves (p < 0.05), and the taste and aroma were indifferent. The total oxygen radical absorbance capacity value (μmol Trolox equivalents/100 g) and 1,1-diphenyl-2-picrylhydrazyl free radical-scavenging activity (μmol Trolox equivalents/100 g) of fresh onion leaves were 805.78 ± 100.32 and 406.70 ± 63.64, respectively, and differed insignificantly compared with Welsh onion leaves (888.00 ± 112.61 and 382.98 ± 26.08, respectively). However, the total phenolic content (mg gallic acid equivalents/100 g) and quercetin concentration (mg/100 g) of fresh onion leaves were 36.53 ± 2.53 and 5.71 ± 0.11, respectively, and were significantly (p < 0.05) higher than those of Welsh onion leaves (25.07 ± 2.02 and 0.18 ± 0.02, respectively). Additionally, total vitamin C (23.36 ± 0.62 mg/100 g) and β-carotene (1529.32 ± 167.77 μg/100 g) concentrations in fresh onion leaves were similar to those rich vegetables. Conclusions This is the first study to report fresh onion leaves’ sensory properties and volatile compounds. Additionally, fresh onion leaves could be a new food resource, presenting an alternative to Welsh onion leaves and acting as an excellent dietary source of antioxidants, including quercetin, vitamin C, and β-carotene.

show abstract

Section: Brix Sugars and Degree Of Sweetnessmentioning

confidence: 99%

Section: Organic Acidsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Taste characteristics, volatile components, sensory properties, and antioxidant activity of fresh onion (Allium cepa L.) leaves

et al. 2022

Self Cite

View full text Add to dashboard Cite

show abstract

“…Moreover, onions contain a variety of secondary metabolites, the most important of which are polyphenols [ 7 – 9 ]. These phytochemical compounds are available in onion at a high level, with higher antioxidant activity functions [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Characterization of the Biochemical Potential of Moroccan Onions (Allium cepa L.)

Brahimi

Ouardi

Kaouachi

et al. 2022

International Journal of Food Science

View full text Add to dashboard Cite

Allium cepa L. remains the most cultivated Allium species in Morocco and around the world. With the purpose of making the first biochemical characterization of Moroccan onions, several biochemical components have been measured in eleven onion ecotypes. Onions were collected as seeds from different geographical origins and cultivated in the same environment, to eliminate the influence of the environment on biochemical expression. Moisture, total phenols, flavonoids, antioxidant activity, total and reducing sugars, and sulfur dioxide were the biochemical properties of interest. Except for moisture, the eleven onion ecotypes revealed a highly significant variation in terms of the studied biochemical characters. The total phenol and flavonoid content ranged from 5.94 to 11.22 mg equivalent gallic acid/g dry weight and 0.67 to 1.52 mg equivalent quercetin/g dry weight, respectively. The antioxidant activity of the studied onions showed a strong correlation with the polyphenols ( R 2 = 0.7189 ), especially with the flavonoids ( R 2 = 0.8063 ). The sulfur dioxide content parted from 85.60 to 30.43 ppm when measured using the Monier-Williams distillation method. The current results show that there is no correlation between total sugars and reducing sugars. In conclusion, these findings present a clear biochemical profile of Moroccan onion ecotypes, as well as confirm, for the first time, the presence of a clear variation between the biochemical profiles of Moroccan onion ecotypes, which could be useful for future valorization programs.

show abstract

Potential of flavonol and sulfur compounds from Allium leaves as an antioxidant and xanthine oxidase inhibition in silico study

Kurnia

Ajiati

Heliawati

et al. 2023

Food Chemistry Advances

View full text Add to dashboard Cite

Antioxidant and taste properties of fresh onion (Allium cepa L.) leaves

Cited by 5 publications

References 24 publications

Taste characteristics, volatile components, sensory properties, and antioxidant activity of fresh onion (Allium cepa L.) leaves

Taste characteristics, volatile components, sensory properties, and antioxidant activity of fresh onion (Allium cepa L.) leaves

Characterization of the Biochemical Potential of Moroccan Onions (Allium cepa L.)

Potential of flavonol and sulfur compounds from Allium leaves as an antioxidant and xanthine oxidase inhibition in silico study

Contact Info

Product

Resources

About