Chemical evaluation of some important varieties of onion (Allium cepa L.)

Study the effect of sun, oven and microwave drying on quality of onion slices

“…The phenolic contents of the fresh onion sample in this study, is closer to the value of Chun et al (2005). The values of microwave oven dried samples were similar to those reported by Bajaj et al (1980).…”

“…There are many different values for the phenolic content of onion (A. cepa) which were reported in previous studies. Marinova, Ribarova, and Atanassova (2005) reported the total phenolics of fresh onion as 120.0 mg/100 g, Chun et al (2005) as 24.27 mg/100 g fresh mass and Karadeniz, Burdurlu, Koca, and Soyer (2005) as 536 mg/kg in fresh onion and Bajaj, Kaur, Singh, and Gill (1980) reported that the phenolics in onion samples varied between 1.85 and 2.95 g/100 g in dry material. The phenolic contents of the fresh onion sample in this study, is closer to the value of Chun et al (2005).…”

Onion germplasm interacts with sulfur fertility for plant sulfur utilization and bulb pungency

“…Pyruvate concentrations from the high S treatment are representative of phenotypic differences previously reported for fieldgrown fresh market onions, although values below 5 .3gmol .g -1 f .w . were rare (Bajaj et al ., 1980 ;Freeman & Whenham, 1975 ;Lancaster et al ., 1988 ;Schwimmer & Guadagni, 1962 ;Schwimmer & Weston, 1961) . Phenotypic variability for enzymatic pyruvate at low S fertility has not been previously described .…”

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

“…1). Phenolics content in onions or Allium plants varies considerably particularly with cultivar (Bajaj et al, 1980). Total phenolics of red onion var.…”