The occurrence of ‘apparent’ sulphur dioxide in dried onions

Dyer, Bernard; Taylor, George; Hamence, J. Hubert

doi:10.1039/an9416600009

Cited by 2 publications

(3 citation statements)

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“…With regard to the measurement of sulfur dioxide, Monier-Williams' method is considered the official analytical procedure for the Food Code in Korea [ 40 ]. The sulfur dioxide detected by Monier-Williams' method in onions could come from natural sulfur dioxide content or from some natural sulfur components, which are able to have a similar reaction like natural sulfur dioxide [ 41 ]. There is a scarcity of research focusing on the quantitative measurement of sulfur dioxide in onions.…”

Section: Discussionmentioning

confidence: 99%

“…In 1927, Monier-Williams had reported for the first time sulfur dioxide content in fresh onion (1 ppm). For dried onion, Dyer et al [ 41 ] have found that sulfur dioxide content ranged between 25 and 70 ppm. The current results revealed the same average.…”

Section: Discussionmentioning

confidence: 99%

“…According to Dyer et al [ 41 ], the high content of sulfur dioxide in dried onions could have been caused by a natural content of SO 2 in onion or by natural sulfur containing the ability to react like sulfur dioxide in the Monier-Williams method.…”

Section: Discussionmentioning

confidence: 99%

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

Brahimi

Ouardi

Kaouachi

et al. 2022

International Journal of Food Science

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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.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%