Journal of Food Quality / 2017 / Article / Tab 3

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.

FebbrareseMarzaticaAprilaticaMaggiaiolaGiugnese

Organic acids
 Malic acid60.43 ± 6.5366.33 ± 6.6161.85 ± 4.5057.61 ± 3.3478.94 ± 2.10
 Citric acid63.32 ± 5.9057.05 ± 3.2454.55 ± 5.4334.46 ± 5.3819.70 ± 3.95
 Tartaric acid13.93 ± 2.756.10 ± 1.2116.15 ± 1.2525.88 ± 4.5712.02 ± 2.85
 Oxalic acid30.43 ± 2.9719.93 ± 1.5113.60 ± 1.4112.21 ± 1.9010.68 ± 2.92
 Ascorbic acid4.63 ± 0.854.85 ± 0.1521.65 ± 2.8017.69 ± 1.9614.80 ± 1.73
 Succinic acid11.55 ± 1.049.28 ± 2.7219.40 ± 0.8923.35 ± 2.2114.34 ± 0.82
 Pyruvic acid1.07 ± 0.441.18 ± 0.660.35 ± 0.090.76 ± 0.210.50 ± 0.10
Total185.36 ± 52.83164.72 ± 30.07187.55 ± 55.79171.96 ± 52.16150.98 ± 21.79
Pungency (EPY)9.31 ± 0.9710.01 ± 0.3114.34 ± 0.1313.00 ± 0.8412.53 ± 0.27
Soluble sugars
 Fructose1.74 ± 0.421.66 ± 0.622.11 ± 0.232.00 ± 0.602.26 ± 0.70
 Glucose1.09 ± 0.180.88 ± 0.431.97 ± 0.091.79 ± 0.542.00 ± 0.27
 Sucrose0.90 ± 0.110.81 ± 0.211.76 ± 0.361.04 ± 0.271.21 ± 0.24
Total3.73 ± 0.643.35 ± 1.165.83 ± 0.674.84 ± 1.325.46 ± 1.09

Different letters (a, b, c, etc.) correspond to significant differences () among onion landraces.