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

Autores
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
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.
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
Fuente
Food and Nutrition Sciences, 7 (7) : 577-591 (2016)
Materia
Cebolla
Germoplasma
Salud
Onions
Germoplasm
Health
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
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oai_identifier_str oai:localhost:20.500.12123/984
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spelling Variation for health-enhancing compounds and traits in onion (Allium cepa L.) germplasmInsani, Ester MarinaCavagnaro, PabloSalomon, Virginia Marí­aLangman, Leandro EzequielSance, MaríaPazos, Adriana AlejandraCarrari, FernandoFilippini, OlgaVignera, LauraGalmarini, Claudio RomuloCebollaGermoplasmaSaludOnionsGermoplasmHealthConsumption 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 BiotecnologíaFil: Insani, Ester Marina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Biotecnología; ArgentinaFil: Cavagnaro, Pablo. Universidad Nacional de Cuyo; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Salomon, Virginia Marí­a. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; ArgentinaFil: Langman, Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; ArgentinaFil: Sance, María. Universidad Nacional de Cuyo; ArgentinaFil: Pazos, Adriana Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; ArgentinaFil: Carrari, Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Filippini, Olga. Universidad Nacional de Luján; ArgentinaFil: Vignera, Laura. Universidad Nacional de Luján; ArgentinaFil: 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; Argentina2017-08-16T16:33:40Z2017-08-16T16:33:40Z2016info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/984http://file.scirp.org/pdf/FNS_2016062015171720.pdf2157-944X (Print)2157-9458 (Online)https://doi.org/10.4236/fns.2016.77059Food and Nutrition Sciences, 7 (7) : 577-591 (2016)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-04T09:46:57Zoai:localhost:20.500.12123/984instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:46:58.323INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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
Cebolla
Germoplasma
Salud
Onions
Germoplasm
Health
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
Salomon, Virginia Marí­a
Langman, Leandro Ezequiel
Sance, María
Pazos, Adriana Alejandra
Carrari, Fernando
Filippini, Olga
Vignera, Laura
Galmarini, Claudio Romulo
author Insani, Ester Marina
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_role author
author2 Cavagnaro, Pablo
Salomon, Virginia Marí­a
Langman, Leandro Ezequiel
Sance, María
Pazos, Adriana Alejandra
Carrari, Fernando
Filippini, Olga
Vignera, Laura
Galmarini, Claudio Romulo
author2_role author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Cebolla
Germoplasma
Salud
Onions
Germoplasm
Health
topic Cebolla
Germoplasma
Salud
Onions
Germoplasm
Health
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.
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
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
2017-08-16T16:33:40Z
2017-08-16T16:33:40Z
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/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
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
identifier_str_mv 2157-944X (Print)
2157-9458 (Online)
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv 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)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Food and Nutrition Sciences, 7 (7) : 577-591 (2016)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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