Research Article
Chemical Composition and Antioxidant Properties of Five White Onion (Allium cepa L.) Landraces
Table 3
Organic acids (mg/100 g fw; mean ± SD), sugars (g/100 g fw; mean ± SD) content, and pungency (
mol/g fresh weight) of
Bianca di Pompei onion landraces.
| | Febbrarese | Marzatica | Aprilatica | Maggiaiola | Giugnese |
| Organic acids | | | | | | Malic acid | 60.43 ± 6.53 | 66.33 ± 6.61 | 61.85 ± 4.50 | 57.61 ± 3.34 | 78.94 ± 2.10 | Citric acid | 63.32 ± 5.90 | 57.05 ± 3.24 | 54.55 ± 5.43 | 34.46 ± 5.38 | 19.70 ± 3.95 | Tartaric acid | 13.93 ± 2.75 | 6.10 ± 1.21 | 16.15 ± 1.25 | 25.88 ± 4.57 | 12.02 ± 2.85 | Oxalic acid | 30.43 ± 2.97 | 19.93 ± 1.51 | 13.60 ± 1.41 | 12.21 ± 1.90 | 10.68 ± 2.92 | Ascorbic acid | 4.63 ± 0.85 | 4.85 ± 0.15 | 21.65 ± 2.80 | 17.69 ± 1.96 | 14.80 ± 1.73 | Succinic acid | 11.55 ± 1.04 | 9.28 ± 2.72 | 19.40 ± 0.89 | 23.35 ± 2.21 | 14.34 ± 0.82 | Pyruvic acid | 1.07 ± 0.44 | 1.18 ± 0.66 | 0.35 ± 0.09 | 0.76 ± 0.21 | 0.50 ± 0.10 | Total | 185.36 ± 52.83 | 164.72 ± 30.07 | 187.55 ± 55.79 | 171.96 ± 52.16 | 150.98 ± 21.79 | Pungency (EPY) | 9.31 ± 0.97 | 10.01 ± 0.31 | 14.34 ± 0.13 | 13.00 ± 0.84 | 12.53 ± 0.27 | Soluble sugars | | | | | | Fructose | 1.74 ± 0.42 | 1.66 ± 0.62 | 2.11 ± 0.23 | 2.00 ± 0.60 | 2.26 ± 0.70 | Glucose | 1.09 ± 0.18 | 0.88 ± 0.43 | 1.97 ± 0.09 | 1.79 ± 0.54 | 2.00 ± 0.27 | Sucrose | 0.90 ± 0.11 | 0.81 ± 0.21 | 1.76 ± 0.36 | 1.04 ± 0.27 | 1.21 ± 0.24 | Total | 3.73 ± 0.64 | 3.35 ± 1.16 | 5.83 ± 0.67 | 4.84 ± 1.32 | 5.46 ± 1.09 |
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Different letters (a, b, c, etc.) correspond to significant differences () among onion landraces.
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