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
Biochemistry & Molecular Biology
Florina Stoica, Nina Nicoleta Condurache, Georgiana Horincar, Oana Emilia Constantin, Mihaela Turturica, Nicoleta Stanciuc, Iuliana Aprodu, Constantin Croitoru, Gabriela Rapeanu
Summary: The objective of this study was to develop powders with multifunctional activities by encapsulating anthocyanins from red onion skins into different biopolymeric matrices. Two variants of powders were obtained and characterized. It was found that the powder with a higher polysaccharides concentration had better encapsulation efficiency and stability during storage. Both variants had high content of phytochemicals and antioxidant activity. In vitro investigations showed that increased polysaccharides concentration provided the best protection for anthocyanins, allowing controlled release in the intestinal medium.
Article
Environmental Sciences
Hannan Safiyyah Tan Sian Hui Abdullah, Siti Nur Aqlili Riana Mohd Asseri, Wan Nurul Khursyiah Wan Mohamad, Su-Yin Kan, Alyza Azzura Azmi, Fu Siong Yong Julius, Poh Wai Chia
Summary: This study describes the synthesis of silver nanoparticles using onion peel extract and explores their catalytic application and antioxidant activity. The results show that the synthesized silver nanoparticles can be used as a green catalyst and exhibit good performance in the field of organic synthesis.
ENVIRONMENTAL POLLUTION
(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
Agronomy
Wael M. Semida, Taia A. Abd El-Mageed, Abdelsattar Abdelkhalik, Khaulood A. Hemida, Hamdi A. Abdurrahman, Saad M. Howladar, Ahmed A. A. Leilah, Mohamed O. A. Rady
Summary: The study indicates that Se plays a crucial role in alleviating the negative impact of salinity on plants, with foliar application of Se enhancing growth characteristics and antioxidant activity, resulting in improved photosynthetic efficiency and bulb yield under salt stress conditions.
Article
Biochemistry & Molecular Biology
Malgorzata Olszowy-Tomczyk, Sylwia Garbaczewska, Dorota Wianowska
Summary: This study showed that the fungistatic and antioxidant activities of onion extracts depend on the type of liquid used for extraction and the extraction technique. The antioxidant properties of white and red onion extracts were found to change with the temperature of the pressurized hot water extraction process, which is similar to the changes that occur during cooking. The research demonstrated the significant contribution of quercetin and phenols, the main components of onions, to the antifungal and antioxidant properties of the extracts. The study's findings suggest that onion waste materials, such as onion husks, have high potential for producing functional materials and should be popularized.
Article
Environmental Sciences
Dilek Cavusoglu
Summary: The study explored the dose-related effects of citrinin on various physiological, cytogenetic, biochemical, and anatomical parameters using Allium cepa L. bulbs as a test material. It was found that citrinin caused a decrease in physiological parameters, an increase in micronucleus and chromosome aberration frequency, a reduction in mitotic index, and a dose-dependent increase in catalase and superoxide dismutase activities, as well as malondialdehyde and proline contents. Additionally, anatomical changes such as flattened nucleus, cell wall thickening and cell deformation were observed, with the effects reaching their peak at a 10 mg/L dose of citrinin. The Allium test material proved to be a useful bioindicator for monitoring these inhibitory effects.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Article
Biochemistry & Molecular Biology
Alice Cattivelli, Lorenzo Nissen, Flavia Casciano, Davide Tagliazucchi, Andrea Gianotti
Summary: In this study, the stability and bioaccessibility of phenolics in differently cooked red-skinned onion were investigated. The results showed that raw onions had a significant increase in beneficial taxa and higher inhibition of opportunistic bacteria compared to heat-treated onions. This study is one of the first to explore the impact of different cooking methods on phenolic metabolism and microbiota composition in the large intestine of humans, providing important insights for fine-tuning the antioxidant nature of foods.
Article
Chemistry, Applied
Shiyang Zhou, Gangliang Huang, Hualiang Huang
Summary: In this study, purified polysaccharides were extracted from fresh onions using hot water extraction, protein removal, and dialysis treatment. The structure of onion polysaccharides was confirmed using various NMR techniques. Antioxidant activities of onion polysaccharide and its derivatives were tested in vitro, showing good antioxidant activity, with phosphorylated polysaccharide demonstrating similar activity to the positive control Vc.
Article
Agriculture, Dairy & Animal Science
T. Imbabi, A. Hassan, O. Ahmed-Farid, O. El-Garhy, I Sabeq, M. Moustafa, A. Mohammadein, N. Hassan, A. Osman, M. Sitohy
Summary: The study found that supplementing lower doses of dietary BHA can promote growth and meat quality in rabbits by maintaining redox balance. The range of 50-100 mg/kg may be considered a safe and effective feed additive as well as an attenuator of oxidative stress.
Article
Biochemistry & Molecular Biology
Nermeen B. B. Ali, Riham A. A. El-Shiekh, Rehab M. M. Ashour, Sabah H. H. El-Gayed, Essam Abdel-Sattar, Mariam Hassan
Summary: Red onion wastes (ROW) contain bioactive metabolites with potent antimicrobial effects, which were tested against MRSA bacteria in this study. The acidified ethanolic extract of red onion scales (RO-T), as well as its anthocyanin-rich fraction (RO-P) and flavonoid-rich fraction (RO-S), showed promising antibacterial activity. RO-S had the highest activity against MRSA and could eradicate biofilm formation. In vivo assessment using a rat model confirmed the significant reduction of MRSA bacterial load by the RO-T extract and vancomycin.
Article
Environmental Sciences
Xuena Liu, Yao Lv, Song Gao, Kun Xu
Summary: Antibiotic pollution, especially the use of ofloxacin, has become a significant issue globally. This study found that ofloxacin can cause toxicity in Welsh onion plants, leading to leaf etiolation by damaging chloroplasts and inhibiting the photosynthetic electron transport chain.
Article
Chemistry, Applied
Tanmayee Sharma, Bibhuti Bhusan Mishra, Prasad Shekhar Variyar, Prasad Shekhar Variyar
Summary: A microscopy-based method using propidium iodide staining was developed to accurately determine the radiation dose in stored onions. Mechanism studies showed an increase in membrane lipid peroxidation and a decrease in physiological activity with increasing radiation dose, while enzyme activity and phytochemical content did not significantly change.
Article
Nanoscience & Nanotechnology
Debashruti Bhattacharya, Vinay Kumar, Gopinath Packirisamy
Summary: This study presents the green synthesis of carbon dots using red onion peels, and investigates their optical properties, structure, composition, surface chemistry, stability, and biocompatibility. The carbon dots were used as bioimaging agents for mammalian cell lines and evaluated for antioxidant activity.
