Variation for health-enhancing compounds and traits in onion (Allium cepa L.) germplasm

Autores
Insani, Ester Marina; Cavagnaro, Pablo Federico; Salomón, Virginia María; Langman, Leandro Ezequiel; Sance, Maria Mirta; Pazos, Adriana Alejandra; Carrari, Fernando Oscar; Filippini de Delfino, Olga Susana; Vignera, Laura; Galmarini, Claudio Romulo
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Insani, Ester Marina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de los Alimentos; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Nacional de Investigaciones Agropecuarias Castelar. Centro de Investigación en Ciencias Veterinarias y Agronómicas. Instituto de Biotecnología; Argentina
Fil: Cavagnaro, Pablo Federico. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Producción Agropecuaria. Cátedra de Horticultura y Floricultura; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Salomón, Virginia María. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de los Alimentos; Argentina
Fil: Langman, Leandro Ezequiel. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de los Alimentos; Argentina
Fil: Sance, Maria Mirta. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Pazos, Adriana Alejandra. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de los Alimentos; Argentina
Fil: Carrari, Fernando Oscar. Instituto Nacional de Tecnología Agropecuaria. Centro Nacional de Investigaciones Agropecuarias Castelar. Centro de Investigación en Ciencias Veterinarias y Agronómicas. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Filippini de Delfino, Olga Susana. Universidad Nacional de Luján; Argentina
Fil: Vignera, Laura. Universidad Nacional de Luján; Argentina
Fil: Galmarini, Claudio Romulo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina. Universidad Nacional de Cuyo; Argentina
Materia
ONION
POLYPHENOLS
CARBOHYDRATES
AMINO ACIDS
AROMA PROFILES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/117598
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Variation for health-enhancing compounds and traits in onion (Allium cepa L.) germplasmInsani, Ester MarinaCavagnaro, Pablo FedericoSalomón, Virginia MaríaLangman, Leandro EzequielSance, Maria MirtaPazos, Adriana AlejandraCarrari, Fernando OscarFilippini de Delfino, Olga SusanaVignera, LauraGalmarini, Claudio RomuloONIONPOLYPHENOLSCARBOHYDRATESAMINO ACIDSAROMA PROFILEShttps://purl.org/becyt/ford/4.5https://purl.org/becyt/ford/4Consumption 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.Fil: Insani, Ester Marina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de los Alimentos; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Nacional de Investigaciones Agropecuarias Castelar. Centro de Investigación en Ciencias Veterinarias y Agronómicas. Instituto de Biotecnología; ArgentinaFil: Cavagnaro, Pablo Federico. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Producción Agropecuaria. Cátedra de Horticultura y Floricultura; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Salomón, Virginia María. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de los Alimentos; ArgentinaFil: Langman, Leandro Ezequiel. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de los Alimentos; ArgentinaFil: Sance, Maria Mirta. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaFil: Pazos, Adriana Alejandra. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de los Alimentos; ArgentinaFil: Carrari, Fernando Oscar. Instituto Nacional de Tecnología Agropecuaria. Centro Nacional de Investigaciones Agropecuarias Castelar. Centro de Investigación en Ciencias Veterinarias y Agronómicas. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Filippini de Delfino, Olga Susana. Universidad Nacional de Luján; ArgentinaFil: Vignera, Laura. Universidad Nacional de Luján; ArgentinaFil: Galmarini, Claudio Romulo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina. Universidad Nacional de Cuyo; ArgentinaScientific Research Publishing2016-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/117598Insani, Ester Marina; Cavagnaro, Pablo Federico; Salomón, Virginia María; Langman, Leandro Ezequiel; Sance, Maria Mirta; et al.; Variation for health-enhancing compounds and traits in onion (Allium cepa L.) germplasm; Scientific Research Publishing; Food and Nutrition Sciences; 07; 07; 6-2016; 577-5912157-94582157-944XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.4236/fns.2016.77059info:eu-repo/semantics/altIdentifier/url/https://www.scirp.org/journal/paperinformation.aspx?paperid=67494info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:53:59Zoai:ri.conicet.gov.ar:11336/117598instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:54:00.497CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv 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
spellingShingle Variation for health-enhancing compounds and traits in onion (Allium cepa L.) germplasm
Insani, Ester Marina
ONION
POLYPHENOLS
CARBOHYDRATES
AMINO ACIDS
AROMA PROFILES
title_short 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_sort Variation for health-enhancing compounds and traits in onion (Allium cepa L.) germplasm
dc.creator.none.fl_str_mv Insani, Ester Marina
Cavagnaro, Pablo Federico
Salomón, Virginia María
Langman, Leandro Ezequiel
Sance, Maria Mirta
Pazos, Adriana Alejandra
Carrari, Fernando Oscar
Filippini de Delfino, Olga Susana
Vignera, Laura
Galmarini, Claudio Romulo
author Insani, Ester Marina
author_facet Insani, Ester Marina
Cavagnaro, Pablo Federico
Salomón, Virginia María
Langman, Leandro Ezequiel
Sance, Maria Mirta
Pazos, Adriana Alejandra
Carrari, Fernando Oscar
Filippini de Delfino, Olga Susana
Vignera, Laura
Galmarini, Claudio Romulo
author_role author
author2 Cavagnaro, Pablo Federico
Salomón, Virginia María
Langman, Leandro Ezequiel
Sance, Maria Mirta
Pazos, Adriana Alejandra
Carrari, Fernando Oscar
Filippini de Delfino, Olga Susana
Vignera, Laura
Galmarini, Claudio Romulo
author2_role author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv ONION
POLYPHENOLS
CARBOHYDRATES
AMINO ACIDS
AROMA PROFILES
topic ONION
POLYPHENOLS
CARBOHYDRATES
AMINO ACIDS
AROMA PROFILES
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.5
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv 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.
Fil: Insani, Ester Marina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de los Alimentos; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Nacional de Investigaciones Agropecuarias Castelar. Centro de Investigación en Ciencias Veterinarias y Agronómicas. Instituto de Biotecnología; Argentina
Fil: Cavagnaro, Pablo Federico. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Producción Agropecuaria. Cátedra de Horticultura y Floricultura; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Salomón, Virginia María. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de los Alimentos; Argentina
Fil: Langman, Leandro Ezequiel. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de los Alimentos; Argentina
Fil: Sance, Maria Mirta. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Pazos, Adriana Alejandra. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de los Alimentos; Argentina
Fil: Carrari, Fernando Oscar. Instituto Nacional de Tecnología Agropecuaria. Centro Nacional de Investigaciones Agropecuarias Castelar. Centro de Investigación en Ciencias Veterinarias y Agronómicas. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Filippini de Delfino, Olga Susana. Universidad Nacional de Luján; Argentina
Fil: Vignera, Laura. Universidad Nacional de Luján; Argentina
Fil: Galmarini, Claudio Romulo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina. Universidad Nacional de Cuyo; Argentina
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.
publishDate 2016
dc.date.none.fl_str_mv 2016-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/117598
Insani, Ester Marina; Cavagnaro, Pablo Federico; Salomón, Virginia María; Langman, Leandro Ezequiel; Sance, Maria Mirta; et al.; Variation for health-enhancing compounds and traits in onion (Allium cepa L.) germplasm; Scientific Research Publishing; Food and Nutrition Sciences; 07; 07; 6-2016; 577-591
2157-9458
2157-944X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/117598
identifier_str_mv Insani, Ester Marina; Cavagnaro, Pablo Federico; Salomón, Virginia María; Langman, Leandro Ezequiel; Sance, Maria Mirta; et al.; Variation for health-enhancing compounds and traits in onion (Allium cepa L.) germplasm; Scientific Research Publishing; Food and Nutrition Sciences; 07; 07; 6-2016; 577-591
2157-9458
2157-944X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.4236/fns.2016.77059
info:eu-repo/semantics/altIdentifier/url/https://www.scirp.org/journal/paperinformation.aspx?paperid=67494
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Scientific Research Publishing
publisher.none.fl_str_mv Scientific Research Publishing
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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