Variation for health-enhancing compounds and traits in onion (Allium cepa L.) germplasm
Consumption of onion has been associated with reduced incidence of chronic diseases. Phenolic, organosulfur and carbohydrate compounds present are largely responsible for these effects. This study examined compositional variation for health-enhancing compounds in a genetically diverse collection of...
| Autores principales: | , , , , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2017
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/984 http://file.scirp.org/pdf/FNS_2016062015171720.pdf https://doi.org/10.4236/fns.2016.77059 |
| _version_ | 1855482818416607232 |
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| author | Insani, Ester Marina Cavagnaro, Pablo Salomon, Virginia María Langman, Leandro Ezequiel Sance, María Pazos, Adriana Alejandra Carrari, Fernando Filippini, Olga Vignera, Laura Galmarini, Claudio Romulo |
| author_browse | Carrari, Fernando Cavagnaro, Pablo Filippini, Olga Galmarini, Claudio Romulo Insani, Ester Marina Langman, Leandro Ezequiel Pazos, Adriana Alejandra Salomon, Virginia María Sance, María Vignera, Laura |
| author_facet | Insani, Ester Marina Cavagnaro, Pablo Salomon, Virginia María Langman, Leandro Ezequiel Sance, María Pazos, Adriana Alejandra Carrari, Fernando Filippini, Olga Vignera, Laura Galmarini, Claudio Romulo |
| author_sort | Insani, Ester Marina |
| collection | INTA Digital |
| description | Consumption of onion has been associated with reduced incidence of chronic diseases. Phenolic, organosulfur and carbohydrate compounds present are largely responsible for these effects. This study examined compositional variation for health-enhancing compounds in a genetically diverse collection of onion cultivars. Total antioxidant activity and aroma profiles were characterized.
Significant variation in bulb concentration for total and individual phenolic compounds, thiosulfinates, carbohydrates, and total and soluble solids was found. The range of variation was particularly large (>50-fold difference between the cultivars with the highest and lowest content) for fructo-oligosaccharides (FOS) and the polyphenols quercetin, epigallocatechin gallate and epicatechin
gallate. Amino acid profiles varied significantly as well with substantial variation (~10 fold) observed in both total and essential amino acids. Total antioxidant activity was positively correlated with polyphenols content, and quercetin in particular (r = 0.83), suggesting a major contribution from phenolic compounds to onion antioxidant properties. Significant positive correlation was also found between solids and thiosulfinates content (r = 0.74) and between solids and FOS (r= 0.81), suggesting a dilution/concentration effect for organosulfur compounds and FOS in onion bulbs. The present study revealed broad variation for health-enhancing compounds content in onion germplasm, which can be exploited in breeding programs aiming at increasing onion nutraceutical value. |
| format | Artículo |
| id | INTA984 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| record_format | dspace |
| spelling | INTA9842021-08-30T13:07:58Z Variation for health-enhancing compounds and traits in onion (Allium cepa L.) germplasm Insani, Ester Marina Cavagnaro, Pablo Salomon, Virginia María Langman, Leandro Ezequiel Sance, María Pazos, Adriana Alejandra Carrari, Fernando Filippini, Olga Vignera, Laura Galmarini, Claudio Romulo Cebolla Germoplasma Salud Onions Germoplasm Health Consumption of onion has been associated with reduced incidence of chronic diseases. Phenolic, organosulfur and carbohydrate compounds present are largely responsible for these effects. This study examined compositional variation for health-enhancing compounds in a genetically diverse collection of onion cultivars. Total antioxidant activity and aroma profiles were characterized. Significant variation in bulb concentration for total and individual phenolic compounds, thiosulfinates, carbohydrates, and total and soluble solids was found. The range of variation was particularly large (>50-fold difference between the cultivars with the highest and lowest content) for fructo-oligosaccharides (FOS) and the polyphenols quercetin, epigallocatechin gallate and epicatechin gallate. Amino acid profiles varied significantly as well with substantial variation (~10 fold) observed in both total and essential amino acids. Total antioxidant activity was positively correlated with polyphenols content, and quercetin in particular (r = 0.83), suggesting a major contribution from phenolic compounds to onion antioxidant properties. Significant positive correlation was also found between solids and thiosulfinates content (r = 0.74) and between solids and FOS (r= 0.81), suggesting a dilution/concentration effect for organosulfur compounds and FOS in onion bulbs. The present study revealed broad variation for health-enhancing compounds content in onion germplasm, which can be exploited in breeding programs aiming at increasing onion nutraceutical value. Inst. de Biotecnología Fil: Insani, Ester Marina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Biotecnología; Argentina Fil: Cavagnaro, Pablo. Universidad Nacional de Cuyo; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Salomon, Virginia María. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Langman, Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Sance, María. Universidad Nacional de Cuyo; Argentina Fil: Pazos, Adriana Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Carrari, Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Filippini, Olga. Universidad Nacional de Luján; Argentina Fil: Vignera, Laura. Universidad Nacional de Luján; Argentina Fil: Galmarini, Claudio Romulo. Universidad Nacional de Cuyo; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina 2017-08-16T16:33:40Z 2017-08-16T16:33:40Z 2016 info:eu-repo/semantics/article info:ar-repo/semantics/artículo info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/984 http://file.scirp.org/pdf/FNS_2016062015171720.pdf 2157-944X (Print) 2157-9458 (Online) https://doi.org/10.4236/fns.2016.77059 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Food and Nutrition Sciences, 7 (7) : 577-591 (2016) |
| spellingShingle | Cebolla Germoplasma Salud Onions Germoplasm Health Insani, Ester Marina Cavagnaro, Pablo Salomon, Virginia María Langman, Leandro Ezequiel Sance, María Pazos, Adriana Alejandra Carrari, Fernando Filippini, Olga Vignera, Laura Galmarini, Claudio Romulo Variation for health-enhancing compounds and traits in onion (Allium cepa L.) germplasm |
| title | Variation for health-enhancing compounds and traits in onion (Allium cepa L.) germplasm |
| title_full | Variation for health-enhancing compounds and traits in onion (Allium cepa L.) germplasm |
| title_fullStr | Variation for health-enhancing compounds and traits in onion (Allium cepa L.) germplasm |
| title_full_unstemmed | Variation for health-enhancing compounds and traits in onion (Allium cepa L.) germplasm |
| title_short | Variation for health-enhancing compounds and traits in onion (Allium cepa L.) germplasm |
| title_sort | variation for health enhancing compounds and traits in onion allium cepa l germplasm |
| topic | Cebolla Germoplasma Salud Onions Germoplasm Health |
| url | http://hdl.handle.net/20.500.12123/984 http://file.scirp.org/pdf/FNS_2016062015171720.pdf https://doi.org/10.4236/fns.2016.77059 |
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