Evaluation of Drying Methods on Some Nutritional and Volatile Components of Bombay Red Onion &lt;em&gt;(Allium cepal L.)&lt;/em&gt;

Demissew, Ayalew; Meresa, Ayenew; Temesgen, Keber

doi:10.20944/preprints201803.0101.v1

Cited by 5 publications

(3 citation statements)

References 2 publications

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“…Moreover, the polyphenol content of fresh onion was shown to be 1,220 mg/100 g DM. When compare with those reported in literature as 28 mg/100 g DM (Arslan & Özcan, 2010), 185.65 mg/100 g DM (Demissew et al., 2018), and 1366.31 ± 14.15 mg/100 g DM (Djiogue et al., 2018), it is noticed that the TPC of fresh onion is highly variety and production areas dependent. The TPC of the fresh onion in this study is closer to the value of Djiogue et al.…”

Section: Resultssupporting

confidence: 49%

“…Some researchers have reported the decrease in TPC (Djiogue et al., 2018; Heras‐Ramírez et al., 2012; López‐Vidaña, Figueroa, Cortés, Rojano, & Ocaña, 2017; Vega‐Gálvez et al., 2012), whereas some of them have observed an increase in TPC (Arslan & Özcan, 2010; Lee et al., 2016). On the other hand, others authors have also indicated an increase followed by a decrease in TPC (Larrauri, Rupérez, & Saura‐Calixto, 1997; Raja et al., 2017), and others have observed no significant change of TPC during onion flake drying at 50 °C (Demissew, Meresa, & Temesgen, 2018). However, the effect of drying on total polyphenols behavior would depend on the class of polyphenols (Madrau et al., 2009).…”

Section: Resultsmentioning

confidence: 96%

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Effects of onion bulb processing conditions on drying characteristics, physicochemical and functional properties profile of onion (Allium cepa L.) powder

Bamba

Komenan

Kouassi

et al. 2020

Journal of Food Science

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Onion (Allium cepa L.) is one of the most perishable consuming vegetable in the world as an aromatic seasoning and for its health promoting bioactive compounds. However, drying and blanching are two essential thermal treatments in vegetables processing which lead to considerable changes in their properties. This study investigated the effects of temperature (70, 80, and 90°C), time (2, 4, 6, and 8 hr), and blanching (100°C for 5 min) followed by drying at 70°C for 8 hr on the drying kinetics, physicochemical (Ash and total polyphenol content, pH, and titratable acidity), and functional (water solubility index and particle size) properties of onion powder, as well as compared to local market powders. The variety violet of Galmi was used. The results revealed that the moisture content of non-blanching powder was below 13 ± 0.76 g/100 g with pH under 4. In addition, total polyphenol contents were higher than 512 ± 15.06 mg GAE/100 g DM. These powder showed a small particle size (under 400 μm) and high solubility (≤81.36 ± 2.3 g/ 100 g DM). Blanching did not affect the powders quality. Local market powders showed a lowest total polyphenol content (386.60 ± 10.02 mg GAE/100 g DM) with large particles (≤800 μm) and a lowest solubility (65.33 ± 1.62 g/100 g DM). Drying at 80°C for 8 hr without blanching emerge as the best compromise drying conditions resulting in optimal physicochemical and functional properties (10.8 ± 0.8 g/100 g, 846.6 ±15.09 mg GAE/100 g DM and 88.12 ± 2.31 g/100 g DM of moisture content, total polyphenol content, and water solubility index, respectively. These findings can contribute to reduce postharvest losses in onion and to stimulate the industrialization of onion enriched-powder production in Africa.

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Section: Resultssupporting

confidence: 49%

Section: Resultsmentioning

confidence: 96%

Effects of onion bulb processing conditions on drying characteristics, physicochemical and functional properties profile of onion (Allium cepa L.) powder

Bamba

Komenan

Kouassi

et al. 2020

Journal of Food Science

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“…al. [4], focus on nutritional value and volatile components of red onions. In there study implementing sliced onions to ready for ingredients for the purpose.…”

Section: Vamentioning

confidence: 99%

Onion Storage and Dryer

Moradas¹,

Sealongo²

2022

Proceedings of the 2nd International Conference on Education and Technology (ICETECH 2021)

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The constructed Onion Storage and Dryer was assembled. Intended to store onion bulbs for household consumption. A developmental approach was utilized. A model determines requirements and parameters, design, prototype, testing and implementation, refinement and maintenance. The constructed storage and dryer was subject to evaluation as to design, portability and efficiency. Meantime, the design and portability issue was established. The efficiency will be observed year round to give reliable results. The evaluation results as to design of Onion Storage and Dryer as evaluated by household members rated design Very Acceptable description. As to portability of the device, the rated mean description of Very Acceptable. Thus, the completed Onion Storage and Dryer satisfy the needs of the household users. The constructed onion storage and dryer was capable of maintaining the dryness of onion bulbs to protect for rotten. The storage and Dryer was responsive to the condition especially during handling of onions during cooking activities, temperature of the area, moisture content of the area. The Onion Storage and Dryer can be utilized in areas attributing the same temperature and moisture content condition. The Onion storage and dryer operate in varied conditions depends on the temperature and moisture content of the location areas.

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A comprehensive review on recent advances in postharvest treatment, storage, and quality evaluation of onion (Allium cepa): Current status, and challenges

Kiran,

Aradwad,

T. V.

et al. 2024

Future Postharvest and Food

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Onion is an important economical and nutritional vegetable crop having a global demand. However, the long‐term storage and availability of quality produce during off seasons remain a constraint. The intricate process of quality degradation in onions, both pre and postharvest, is influenced by internal factors and storage conditions. To preserve the postharvest quality and prolong the shelf life of onions, effective postharvest technologies incorporating quality assessment and preservation treatments are crucial. This paper delves into the key factors associated with crop quality, postharvest treatments, and storage, providing a comprehensive understanding of their cause‐effect relationships. The primary objective of this review is to shed light on diverse postharvest treatments, storage conditions, and structures, along with their effects on the physical, chemical, and biochemical aspects of onions. Additionally, the study explores destructive and non‐destructive assessment technologies to evaluate the quality of onions. Storage and marketability is intricately tied to the advancement of appropriate technology aimed at minimizing losses during various stages of harvesting and storage conditions. This review serves as a preliminary document that can assist in exploring critical factors and advancing technologies to enhance the shelf life and quality of onions, bridging the gap between traditional methods and promising advancements.

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Evaluation of Drying Methods on Some Nutritional and Volatile Components of Bombay Red Onion <em>(Allium cepal L.)</em>

Cited by 5 publications

References 2 publications

Effects of onion bulb processing conditions on drying characteristics, physicochemical and functional properties profile of onion (Allium cepa L.) powder

Effects of onion bulb processing conditions on drying characteristics, physicochemical and functional properties profile of onion (Allium cepa L.) powder

Onion Storage and Dryer

A comprehensive review on recent advances in postharvest treatment, storage, and quality evaluation of onion (Allium cepa): Current status, and challenges

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