Karyotype analysis of shallot (Allium cepa L.) cultivars from Southeast Sulawesi for breeding programs and sustainable food availability

Screening of Local and Exotic Onion (allium Cepa L.) Cultivars for Seed Production Potentiality

Onion (Allium cepa L., 2n=16) is a cross-pollinated and biennial short type vegetable and most of the important spice as well as vegetable crops throughout the world. Bulb is the main edible portion of onion plant, which is a modified organ and constituted by the thickened fleshy leaf sheaths and stem plate (Purseglove, 1988). The leading onion producing countries of the world are China, India,...

TLC determination of flavonoids from different cultivars of Allium cepa and Allium ascalonicum.

This study comprises the optimization and validation of a new TLC method for determination of flavonols in the bulbs of seven cultivars of onions and shallots. Separation was performed on RP-18 plates with the solvent mixture tetrahydrofuran/water/formic acid (40+60+6, V/V/V) as a mobile phase. The method was evaluated for precision, linearity, LOD, LOQ, accuracy and robustness. Chromatographic...

Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy

0308-8146/$ see front matter Published by Elsevier doi:10.1016/j.foodchem.2011.04.105 ⇑ Corresponding author. Tel.: +1 509 335 1858; fax E-mail address: [email protected] (B.A. Rasco). Total phenolic content (TPC) and total antioxidant capacity (TAC) of four onion varieties (red, white, yellow and sweet) and shallot from selected locations (Washington, Idaho, Oregon, Texas and Georgia) were determi...

Assessment report on Allium cepa L., bulbus

Characterisation of onion (Allium cepa L.) by-products as food ingredients with antioxidant and antibrowning properties.

Processing and stabilising onion wastes (residues and surpluses of onion) could solve the environmental problem derived from a great onion wastes disposal. Moreover, obtaining stabilised onion by-products as natural antioxidant food ingredients could be advantageous to food industry, not only to improve the use of onion wastes but also to obtain new natural and functional ingredients. The aim o...