Characterization of the Biochemical Potential of Moroccan Onions (Allium cepa L.)
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 g...
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| Format: | Article |
| Language: | English |
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Wiley
2022-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2022/2103151 |
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| author | Amal Brahimi Mohamed El Ouardi Amal Kaouachi Abdelhakim Boudboud Lhoussain Hajji Hassan Hajjaj Hamid Mazouz |
| author_facet | Amal Brahimi Mohamed El Ouardi Amal Kaouachi Abdelhakim Boudboud Lhoussain Hajji Hassan Hajjaj Hamid Mazouz |
| author_sort | Amal Brahimi |
| collection | DOAJ |
| description | 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 (R2=0.7189), especially with the flavonoids (R2=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. |
| format | Article |
| id | doaj-art-8a229110e15245f3947277b9d043c05b |
| institution | Kabale University |
| issn | 2314-5765 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-8a229110e15245f3947277b9d043c05b2025-02-03T06:10:55ZengWileyInternational Journal of Food Science2314-57652022-01-01202210.1155/2022/2103151Characterization of the Biochemical Potential of Moroccan Onions (Allium cepa L.)Amal Brahimi0Mohamed El Ouardi1Amal Kaouachi2Abdelhakim Boudboud3Lhoussain Hajji4Hassan Hajjaj5Hamid Mazouz6Biotechnology and Valorization of Biological Resources LaboratoryValuesBiotechnology and Valorization of Biological Resources LaboratoryBiotechnology and Valorization of Biological Resources LaboratoryBiotechnology and Valorization of Biological Resources LaboratoryBiotechnology and Valorization of Biological Resources LaboratoryBiotechnology and Valorization of Biological Resources LaboratoryAllium 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 (R2=0.7189), especially with the flavonoids (R2=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.http://dx.doi.org/10.1155/2022/2103151 |
| spellingShingle | Amal Brahimi Mohamed El Ouardi Amal Kaouachi Abdelhakim Boudboud Lhoussain Hajji Hassan Hajjaj Hamid Mazouz Characterization of the Biochemical Potential of Moroccan Onions (Allium cepa L.) International Journal of Food Science |
| title | Characterization of the Biochemical Potential of Moroccan Onions (Allium cepa L.) |
| title_full | Characterization of the Biochemical Potential of Moroccan Onions (Allium cepa L.) |
| title_fullStr | Characterization of the Biochemical Potential of Moroccan Onions (Allium cepa L.) |
| title_full_unstemmed | Characterization of the Biochemical Potential of Moroccan Onions (Allium cepa L.) |
| title_short | Characterization of the Biochemical Potential of Moroccan Onions (Allium cepa L.) |
| title_sort | characterization of the biochemical potential of moroccan onions allium cepa l |
| url | http://dx.doi.org/10.1155/2022/2103151 |
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