Comparing the Biochemical Properties of Different Types of Onions

Jenn Hoskins
29th May, 2024

Comparing the Biochemical Properties of Different Types of Onions

Image Source: Natural Science News, 2024

Key Findings

  • The study examined the genetic diversity of onion and garlic genotypes from the Kelkit Valley in Türkiye
  • Significant differences in biochemical properties were found among the 17 onion and 12 garlic genotypes
  • The findings highlight the potential for breeding onion and garlic varieties with enhanced health benefits due to their diverse biochemical properties
The study conducted by Erciyes University[1] focused on examining the genetic diversity of onion and garlic genotypes collected from the Kelkit Valley in Türkiye, a region known for its unique biodiversity. The research aimed to identify variations in biochemical properties among 17 onion genotypes and 12 garlic genotypes, which were sourced from local growers. To assess these variations, a comprehensive set of nine biochemical analyses were performed on both bulb and leaf extracts from all genotypes. These analyses included measurements of total phenolic matter, total soluble protein, total dry matter, total flavonoid matter, ferric reducing antioxidant power, cupric reducing antioxidant capacity, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, hydrogen peroxide scavenging capacity, and ascorbic acid content. The results revealed significant differences (p < 0.05) between the genotypes for all parameters. The findings from this study are particularly relevant given the importance of phenolic compounds and flavonoids in promoting health and preventing diseases. Previous research has shown that vegetables like onions and garlic are rich in these bioactive compounds, which contribute to their antioxidant properties[2]. For instance, a study on different onion varieties grown under diverse environmental conditions demonstrated significant variations in total phenolic and flavonoid contents, as well as antioxidant activities[3]. This highlights the influence of genetic diversity and agro-climatic conditions on the nutraceutical potential of food plants. In the current study, the significant variation observed between different genotypes of both onions and garlic underscores the genetic diversity within these species. This diversity is crucial for crop improvement and adaptation to changing environmental conditions, as noted in a review on crop biodiversity[4]. By identifying genotypes with superior biochemical properties, this research can inform breeding programs aimed at enhancing the nutritional and health benefits of onions and garlic. The methodologies employed in this study, such as variance analysis and post-hoc tests, were instrumental in identifying significant differences between genotypes. These statistical tools help in understanding the complex relationships between genetic makeup and biochemical properties. Similar approaches have been used in previous studies to correlate phenolic content and antioxidant activities with specific environmental and genetic factors[2][3]. Moreover, the study's findings on the antioxidant capacities of different genotypes align with earlier research that ranked vegetables based on their antioxidant activities[2]. For example, red chicory and purple sweet potato were found to have superior antioxidant activities due to their high phenolic content. This parallels the current study, where certain onion and garlic genotypes exhibited higher antioxidant capacities, emphasizing the role of phenolic compounds in determining antioxidant potential. In conclusion, the research conducted by Erciyes University provides valuable insights into the genetic diversity and biochemical properties of onion and garlic genotypes from the Kelkit Valley. The significant variations observed between genotypes highlight the potential for selecting and breeding varieties with enhanced health benefits. This study, together with previous findings[2][3][4], underscores the importance of genetic diversity and biochemical analysis in improving the nutraceutical potential of food plants.

GeneticsBiochemPlant Science


Main Study

1) A comparative biochemical characterization of Allium genetic resources of Türkiye

Published 28th May, 2024

Related Studies

2) Phytochemical Characterization of Five Edible Purple-Reddish Vegetables: Anthocyanins, Flavonoids, and Phenolic Acid Derivatives.

3) Variations in Total Phenolic, Total Flavonoid Contents, and Free Radicals' Scavenging Potential of Onion Varieties Planted under Diverse Environmental Conditions.

4) Crop Biodiversity: An Unfinished Magnum Opus of Nature.

Related Articles

An unhandled error has occurred. Reload 🗙