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Plant Foods for Human Nutrition

, Volume 30, Issue 2, pp 117–122 | Cite as

Chemical evaluation of some important varieties of onion (Allium cepa L.)

  • K. L. Bajaj
  • Gurdeep Kaur
  • Jarnail Singh
  • S. P. S. Gill
Article

Abstract

Five white and seven red varieties of onion were analysed for dry matter, carbohydrates, total phenols, coloring matter, lachrymatory factor and pyruvic acid content. Percent dry matter varied from 10.66 to 14.80. Total water soluble sugars, reducing sugars and total phenols ranged from 41.50 to 74.00, 12.00 to 22.25, and 1.75 to 2.95 percent (on a dry wt basis), respectively. The lachrymatory factor and pyruvic acid content ranged from 8.00 to 27.25 mg/100g and 6.18 to 13.27 micro moles/g respectively on a fresh wt basis. Red varieties contained a higher phenolic content than white ones. Varieties with higher phenolic content also had a greater amount of coloring matter in the dehydrated onions. The variety Punjab-48 was considered to be most suitable for dehydration purposes.

Keywords

Sugar Carbohydrate Dehydration Soluble Sugar Total Phenol 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Dr. W. Junk bv Publishers 1980

Authors and Affiliations

  • K. L. Bajaj
    • 1
  • Gurdeep Kaur
    • 1
  • Jarnail Singh
    • 1
  • S. P. S. Gill
    • 1
  1. 1.Department of Vegetable Crops, Landscaping and FloriculturePunjab Agricultural UniversityLudhianaIndia

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