Effect of Storage on Fructan and Fructooligosaccharide of Onion (Allium cepa L.)

Abstract

The purpose of this study was a comparative examination of the fructan and fructooligosaccharide (FOS) content of different varieties of onions (Allium cepa L. cv. Sturon, Hysam, Durco, Grano de Oro, and Caribo) and the changes produced during their commercial storage. In fresh onions, the Grano de Oro variety presented a remarkably different behavior, showing low contents of total fructans and FOS and high levels of reducing sugars. In the other varieties, Sturon, Hysam, Durco, and Caribo, fructans were the main carbohydrates, the lowest polymerized FOS being the major oligomer. Storage period caused in these varieties important increased levels of free fructose attributed to fructan hydrolysis. Maleic hydrazide treatment had no significant effect in avoiding the hydrolysis of fructans during storage conditions for the Sturon variety. Varieties with >16% dry matter or 15% soluble solids contents could be stored for 6 months at 0 degrees C and 60-65% relative humidity.

Genetic mapping of a major gene affecting onion bulb fructan content

“…Total carbohydrate content, on a dry weight basis, across these populations was in the range 550-700 mg g À1 dry weight, as reported in previous studies (Darbyshire and Henry 1979;Jaime et al 2001). Evaluations of field-grown single F 2 bulbs from W·T (family 29F), and 'W429A · Houston Grano' revealed trait distributions that were bimodal (but overlapping) and skewed toward high fructan and low reducing sugars (Fig.…”

The Metabolism of the Fructooligosaccharides in Onion Bulbs: A Comprehensive Review

“…18,19) Later, FOS content and distribution were studied by Jaime et al . 20) and Campbell et al . 21) However, these studies were characterized by a relative lack of data because chemical and or enzymatic methods were used to assess and to deduce high polymerized FOS on one hand, and techniques used for analyses did not allow the separation or identification of higher polymerized FOS on the other hand.…”

“…Furthermore, little researches have been done on the variation of different FOS of onion bulbs during post harvest life. The total carbohydrates decrease progressively as they are consumed in sprout regrowth (sprouting), 3,8,20,73) However, the results showed that hydrolysis of FOS in onion tissues (in vivo) is temperature independent, shown by a pseudo linear regression in Fig. 6.…”

“…22) For post harvest life, numerous investigation were carried out on the variation of mono and disaccharides, 7,8, 48 50) and a few assessed the FOS. 8,20,21,47,49,51) Surprisingly, all of these investigation focused on the variation of these compounds, but little has been done on the variation of the different FOS isomers, and none have focused on the enzymatic processes behind this variation except for the studies of Fujishima et al . 34) and Benkeblia et al .…”

Efecto De Las Altas Presiones Hidrostáticas Sobre La Estructura Y Estabilidad De Tejidos Vegetales. Relación Con La Extractabilidad De Compuestos Bioactivos

“…Las proteínas de la cebolla son usadas por nuestro organismo para la formación y mantenimiento de nuestra masa muscular. La cebolla es una buena fuente de fibra dietética y de fructooligosacáridos (Jaime et al, 2001a(Jaime et al, y 2001b y hasta se ha investigado acerca del posible aprovechamiento de sus subproductos como ingredientes ricos en fibra (Roldán et al, 2008, Waldron, 2001. La fibra dietética previene la obesidad, enfermedades cardiovasculares y diabetes (Champ et al, 2003).…”