Effect of storage on antioxidant components of onion (Alliumcepa L.) genotypes Article Swipe

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Inderpal Kaur , Neena Chawla , Ajmer Singh Dhatt , Himanshu Sharma ·

YOU? · · 2020 · Open Access · · DOI: https://doi.org/10.5958/2395-146x.2020.00074.5

In the present study, thirty different genotypes of onion were compared on the basis of nutraceuticals during storage at ambient temperature. Depending on the storage period, biochemical parameters showed the variations inside the onion bulbs. Quercetin content (0.54 to 1.43 mg g−1 DW) and total antioxidant capacity (TAC) were increased (62.44 to 90.11%) during the storage period, whereas flavonols, anthocyanins and ascorbic acid content decreased at ambient temperature storage. The interactions between genotypes vs biochemical parameters vs TAC did not show any particular trend during the storage as compared in first and last month of storage period. The results can be used for screening of onion genotypes on the basis of nutraceuticals and total antioxidant capacity.

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Ascorbic acid Nutraceutical Antioxidant Flavonols Food science Antioxidant capacity Chemistry Cold storage Quercetin Horticulture Biology Biochemistry

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Type: article
Language: en
Landing Page: https://doi.org/10.5958/2395-146x.2020.00074.5
OA Status: hybrid
Related Works: 10
OpenAlex ID: https://openalex.org/W3158632931

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DOI: https://doi.org/10.5958/2395-146x.2020.00074.5

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Title: Effect of storage on antioxidant components of onion (Alliumcepa L.) genotypes

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Type: article

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Language: en

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Publication year: 2020

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Publication date: 2020-01-01

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Authors: Inderpal Kaur, Neena Chawla, Ajmer Singh Dhatt, Himanshu Sharma

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Landing page: https://doi.org/10.5958/2395-146x.2020.00074.5

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OA URL: https://doi.org/10.5958/2395-146x.2020.00074.5

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Concepts: Ascorbic acid, Nutraceutical, Antioxidant, Flavonols, Food science, Antioxidant capacity, Chemistry, Cold storage, Quercetin, Horticulture, Biology, Biochemistry

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