Article
Plant Sciences
Sayani Giri, Amitava Mukherjee
Summary: This study investigated the toxic effects of polystyrene nanoplastics with various surface charges and concentrations on Allium cepa, highlighting the role of eco-corona formation in reducing their toxic impact.
ENVIRONMENTAL AND EXPERIMENTAL BOTANY
(2022)
Article
Plant Sciences
Mostafa Gouda, Sanusi Shamsudeen Nassarawa, S. Dutta Gupta, Nassarawa Ism'il Sanusi, Mustapha Muhammad Nasiru
Summary: The study reveals that using CO2 in the storage of onions can effectively reduce weight loss, increase antioxidant enzyme activity, and improve sugar levels. Additionally, it highlights the potential of high concentration CO2 storage in enhancing the nutritional content of onions.
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2023)
Article
Food Science & Technology
Wellington Mamoro Umeda, Neuza Jorge
Summary: The study found that the combination of purple onion peel extract with synthetic antioxidants can delay the oxidation reaction during the storage of soybean oil, potentially reducing the concentration of synthetic antioxidants used.
Article
Plant Sciences
Renata Biba, Petra Cvjetko, Mihaela Jakopcic, Bruno Komazec, Mirta Tkalec, Nino Dimitrov, Tajana Begovic, Biljana Balen
Summary: Plastic contamination is a pressing environmental issue due to the increasing production of disposable plastic products. In this study, onion roots were exposed to commercial polystyrene (PS-MPs) and polymethyl methacrylate microparticles (PMMA-MPs) to investigate their effects. The results showed that PS-MPs were more readily taken up by onion roots compared to PMMA-MPs. Both types of microparticles did not induce toxic effects on root growth, and PMMA-MPs even stimulated root growth. Antioxidant enzymes were activated in root cells after exposure to both types of microparticles.
Article
Agronomy
Ju-Hui Kim, Ji-Su Kim, Si-Hyun Kim, Su-Hyeon Jeong, Un-Yul Jeong, Ji-Eun Jung, Sun-Kyung Lee, Sung-Hyen Lee
Summary: This study compared the functional activities of whole onions with quercetin, revealing that whole onions exhibited high antioxidant and anti-inflammatory effects, which could be a novel potential therapeutic candidate.
Article
Biology
Irina Chernukha, Liliya Fedulova, Ekaterina Vasilevskaya, Andrei Kulikovskii, Nadezhda Kupaeva, Elena Kotenkova
Summary: The study demonstrates that long-term consumption of ethanolic yellow onion husk extract significantly enhances the antioxidant effects in ageing laboratory rodents, especially through significant increases in catalase and superoxide dismutase activities in the liver and brain. The availability, cheapness, and high antioxidant potential of onion waste make it a promising source of functional ingredients and bioactive substances for the food and pharmaceutical industries.
SAUDI JOURNAL OF BIOLOGICAL SCIENCES
(2021)
Article
Biochemistry & Molecular Biology
Claudia Volpi, Desiree Bartolini, Virginia Brighenti, Francesco Galli, Matteo Tiecco, Federica Pellati, Catia Clementi, Roccaldo Sardella
Summary: This study enhanced the phenol loading and antioxidant activity of wool yarn with onion skin extract by using alum as a mordant. The pre-mordanted sample showed elevated dye uptake on wool and released main phenolic acids that significantly reduced ROS levels in cells. These findings suggest that alum pre-mordanted textiles dyed with onion-skin extracts could be a promising tool against skin diseases.
Article
Plant Sciences
Pranjali A. Gedam, Dhananjay V. Shirsat, Thangasamy Arunachalam, Sourav Ghosh, Suresh J. Gawande, Vijay Mahajan, Amar Jeet Gupta, Major Singh
Summary: Waterlogging-tolerant onion genotypes were identified and evaluated in this study. The tolerant genotypes exhibited better growth and yield characteristics under stress conditions. These tolerant genotypes can be used for onion breeding programs.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Environmental Sciences
Ferhat Yirmibes, Emine Yalcin, Kultigin Cavusoglu
Summary: Paraquat induced physiological, cytogenetic, biochemical, and anatomical toxicity in Allium cepa bulbs, while green tea leaf extract (GTLE) at a certain dose can mitigate these toxic effects. A higher dose of GTLE provided better protection compared to a lower dose of GTLE.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Review
Nutrition & Dietetics
Xin-Xin Zhao, Fang-Jun Lin, Hang Li, Hua-Bin Li, Ding-Tao Wu, Fang Geng, Wei Ma, Yu Wang, Bao-He Miao, Ren-You Gan
Summary: Onion, a common vegetable worldwide, contains diverse phytochemicals with major bioactive constituents being phenolic and sulfur-containing compounds. Research has shown that onion and its bioactive compounds possess various health functions, including antioxidant, anti-inflammatory, and anticancer properties.
FRONTIERS IN NUTRITION
(2021)
Article
Plant Sciences
Florina Stoica, Iuliana Aprodu, Elena Enachi, Nicoleta Stanciuc, Nina Nicoleta Condurache, Denisa Eglantina Duta, Gabriela Elena Bahrim, Gabriela Rapeanu
Summary: This study identified eight anthocyanins in red onion skins extract, with thermal stability decreasing and degradation rate increasing as temperature rises. The extract exhibited inhibitory activity on enzymes related to metabolic syndrome, oxidative stress, and inflammatory process diseases, making it suitable for multiple applications.
Article
Food Science & Technology
Greice Carine Raddatz, Vandre Sonza Pinto, Leila Queiroz Zepka, Juliano Smanioto Barin, Alexandre Jose Cichoski, Cristiane de Bona da Silva, Jesus Lozano-Sanchez, Adriano Gomes da Cruz, Cristiano Ragagnin de Menezes
Summary: This study aimed to develop a functional strawberry pulp containing the combination of Lactobacillus casei and bioactive compounds from red onion peel extract into the microparticles formulations to improve bacteria survival during storage and product consumption. The results showed that adding red onion peel extract at low concentrations can enhance the survival of L. casei probiotics under simulated gastrointestinal conditions and during storage.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Microbiology
Ram Dutta, K. Jayalakshmi, Sharath M. Nadig, Dalasanuru Chandregowda Manjunathagowda, Vishal S. Gurav, Major Singh
Summary: Onions are a valuable vegetable-spice crop in India but are susceptible to diseases caused by fungi, bacteria, viruses, and nematodes. Anthracnose, caused by Colletotrichum spp., is a major issue as it severely affects bulb production. Twister disease is a common problem in onion production, particularly in humid regions, reducing productivity and value. This review provides updated knowledge on onion anthracnose, including the pathogen, disease cycle, infection pathways, and management techniques to benefit growers.
Article
Food Science & Technology
Masahiro Yuasa, Koji Kawabeta, Maho Morikawa, Momoe Iwami, Mihoko Tominaga
Summary: Fresh onion leaves have higher concentrations of certain antioxidants compared to welsh onion, resulting in a more sour taste profile and lower bitterness and sweetness.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Biochemistry & Molecular Biology
Kongming Fan, Yan Li, Qiaofeng Fu, Jinmin Wang, Yong Lin, Linyu Qiu, Li Ran, Junli Yang, Chunyan Yang
Summary: Active fractions and constituents with antioxidant and lipid-lowering activities were isolated and identified from Allium cepa. The main constituents, quercetin and isoquercitrin, demonstrated strong antioxidant and lipid-lowering effects. This study suggests that Allium cepa could be used to prevent and treat oxidative stress and dyslipidemia-related disorders, including NAFLD.