Main Article Content
Onion (Allium cepa L.) is a common vegetable and is widely consumed all over the world. It has been used as a food and medicinal crop since ancient times; it is grown worldwide and because of its peculiar taste, unique flavor, highly valued aroma, and various health benefits, it is sometimes referred to as the “Queen of the kitchen”. Onions is traditionally used as fresh condiment, but recently, particularly in the year 2020, the scarcity of the commodity has led to a thought of processing and preserving it for the scarcity period. The present study was therefore, conducted to evaluate the effect of processing on the antioxidant activities of fresh, sun dried and oven dried purple onion bulb. Two processing methods which included sun-drying and oven-drying at 70oC were used. The antioxidant activities were determined using standard biochemical methods. The oven dried sample showed better antioxidant activities when compared to the other samples. The results of the parameters analyzed in this study, suggests that oven drying (70oC) is the most efficient method of processing and preservation of purple onion, since it gave the best results among the samples assessed. Therefore, it can be concluded that oven dried purple onions have enhanced antioxidant properties making it a good candidate for the prevention and therapy of array of diseases which meets consumer requirement of being readily available all seasons.
This work is licensed under a Creative Commons Attribution 4.0 International License.
Animesh, S., Md, W.H., Mahabub, A., Rahul, B., Mukta, R. and Md, I.H. (2023). Drying conditions and varietal impacts on physicochemical, antioxidant and functional properties of onion powder. Journal of Agriculture and Food Research, 12(2): 100578.
Arung, E.T., Furuta, S., Ishikawa, H., Kusuma, I.W., Shimizu, K. and Kondo, R. (2011) Anti- melanogenesisproperties of quercetin- and its derivative-rich extract from Allium cepa. Food Chemistry. 124(3): 1024–1028.
Ardestani, A., and Yazdanparast, R., (2007). Antioxidant and free radical scavenging potential of Achilleasantolina extracts. Journal Food Chemistry, 104:21–29.
Barros, L., Ferreira, M.J., Queiros, B., Ferreira, I. C. F. R. and Batista, P. (2007). Total phenols, ascorbic acid, á-carotene and lycopene in portuguese wild edible mushrooms and their antioxidant activities, Food Chemistry. 103:1314 - 419.
Benítez, V., Mollá, E., Martin, A., Lopez, F., Downes, K., Terry, L. and Esteban, R. (2011). Study of bioactive compound content in different onion sections. Plant Foods for Human Nutrition, 66(1): 48– 57.
Dong-Jin, L., Jung-Ah, H., and Seung-Taik, L. (2016). Enhancement of Antioxidant activity of onion powders by browning during drying process. Korean journal food science technology, 48(1): 15-19.
Duan, Y., Jin, D.H., Kim, H.S., Seong, J.H., Lee, Y.G., Kim, D.S. and Jang, S.H. (2015). Analysis of total phenol, flavonoid content and antioxidant activity of various extraction solvents extracts from onion (Allium cepa L.) peels. Journal of Korean Oil and Chemical Society, 32(3): 418– 426.
Ebrahimzadeh, M. A., Seyed, M. N., Seyed, F. N., Fatemeh B. and Ahmad, R. B. (2009). Antioxidant and free radical scavenging activity of H. officinalis, L. angustifolius, V. odorata, B. hyrcana and C. speciosum. Pakistan. Journal of Pharmaceutical Science 23(1): 29-34.
Eric, B. (2010). Garlic and other Alliums: The Lore and Science (Cambridge: Royal Society of Chemistry).
Griffiths, G., Trueman, L., Crowther, T., Thomas, B. and Smith, B. (2002). Onions—A global benefit to health. Phytotherapy Research, 16(7): 603– 615.
Ihekoronye, A.I. and Ngoddy, P.O. (1985). Integrated Food Science and Technology for the Tropics. Macmillan Publishers Ltd. London and Oxford, Pp. 262-276. Irkin, R., and Korukluoglu, M. (2007). Control of Aspergillus nigerwith garlic, onion and leek extracts. African Journal of Biotechnology, 6, 384–387.
Khandagale, K. and Gawande, S. (2019). Genetics of bulb colour variation and flavonoids in onion. The Journal of Horticultural Science and Biotechnology, 94(4), 522–532.
Lee, E.J., Rezenom, Y.H., Russell, D.H., Patil, B.S. and Yoo, K.S. (2012). Elucidation of chemical structures of pink-red pigments responsible for 'pinking' in macerated onion (Allium cepa L.) using HPLC–DAD and tandem mass spectrometry. Food Chemistry, 131 (3): 852–861.
Liu, X., Xia, B., Hu, L.T., Ni, Z.J., Thakur, K. and Wei, Z.J. (2020). Maillard conjugates and their potential in food and nutritional industries: A review. Food Frontiers, 1(4): 382– 397.
Marrelli, M., Amodeo, V., Statti, G. and Conforti, F. (2019). Biological properties and bioactive components of Allium cepa L.: Focus on potential benefits in the treatment of obesity and related comorbidities. Molecules (Basel, Switzerland), 24(1), 119.
Pareek, S., Sagar, N.A., Sharma, S. and Kumar, V. (2017). Onion (Allium cepa Fruit L) and Vegetable Phytochemicals: Chemistry and Human Health. 2nd ed. Hoboken, NJ: Wiley Blackwell. Pp. 1145-1162.
Petropoulos, S., Ntatsi, G. and Ferreira, I. (2017). Long-term storage of onion and the factors that affect its quality: A critical review. Food Reviews International, 33(1): 62– 83.
Putnik, P., Gabrić, D., Roohinejad, S., Barba, F.J., Granato, D., Mallikarjunan, K. and Kovačević, D.B. (2019). An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties. Food Chemistry, 276: 680– 691.
Sagar, N.A., Pareek, S. and Gonzalez-Aguilar, G.A. (2020). Quantification of flavonoids, total phenols and antioxidant properties of onion skin: A comparative study of fifteen Indian cultivars. Journal of Food Science and Technology, 57: 2423– 2432.
Sahar, R., Mehdi, R., and Sayed, A. (2016). Evaluation of seven different drying treatments in respect to total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity and color of green tea (Camellia sinensis or C. assamica) leaves. Journal of food science technology, 53(1): 721–729.
Takahama, U. and Hirota, S. (2000). Deglucosidation of quercetin glucosides to the aglycone and formation of antifungal agents by peroxidase-dependent oxidation of quercetin on browing of onion scales. Plant and Cell Physiology, 41(9): 1021– 1029.
Zhang, S.L., Deng, P., Xu, Y.C. and Wang, J. J. (2016). Quantification and analysis of anthocyanin and flavonoids compositions, and antioxidant activities in onions with three different colors. Journal of Integrative Agriculture, 15(9): 2175–2181.