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Journal of Food Quality
Volume 2017, Article ID 6873651, 9 pages
https://doi.org/10.1155/2017/6873651
Research Article

Chemical Composition and Antioxidant Properties of Five White Onion (Allium cepa L.) Landraces

1Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, Italy
2Horticulture Research Center (CRA-ORT), Via Cavalleggeri 25, 84098 Pontecagnano Faiano, Italy
3Institute for Microelectronics and Microsystems (IMM) of the National Council of Research (CNR), Via Pietro Castellino 111, 80131 Napoli, Italy

Correspondence should be addressed to Donatella Albanese; ti.asinu@esenablad

Received 25 July 2016; Revised 25 October 2016; Accepted 7 November 2016; Published 15 January 2017

Academic Editor: Amy Simonne

Copyright © 2017 Loredana Liguori et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Five onion landraces belonging to Bianca di Pompei cv., cultivated in Campania region (Italy), were characterized for their main quality parameters. The onion landraces were harvested at the end of the growth cycle corresponding to the ripening time and harvest month, respectively: February, March, April, May, and June. The total content of volatile compounds as well as the sulfur-containing compounds in Aprilatica was significantly () higher than the other landraces investigated. The nutraceutical feature investigated through the total phenols, phenols profile, and antioxidant activity showed higher values for the samples harvested in spring months. High pungency values ranging from 9 to 14 μmol/g FW were found in all onion landraces investigated as enzymatically (alliinase) produced pyruvate (EPY). The organic acids profile (malic, citric, succinic, pyruvic, oxalic, ascorbic, and tartaric acids) highlighted malic and citric acids in higher amounts in all landraces. Fructose, glucose, and sucrose were found as soluble sugars and fructose was the most abundant. Generally, the results highlighted the growth temperature influence on the investigated quality parameters.