Search Results (107)

In this study, we evaluated the effect of onion peel extract (OPE), which is rich in phenolics and flavonoids, on the performance of high-gluten wheat flour and bread quality to meet consumer demand for functional bakery products. The addition levels of OPE were set at 0%, 0.25%, 0.5%, 0.75% and 1% (w/w), respectively, to analyze their effects on water/oil absorption capacity, falling number, and rheological properties (farinographic properties, tensile properties, dynamic rheological properties and gelatinization characteristics) of dough, as well as bread quality (antioxidant activity, texture, microstructure, specific volume and sensory evaluation). When the OPE addition level was 0.25% and 0.5%, the dough’s oil absorption capacity, farinographic properties, tensile properties, dynamic rheological properties, and gelatinization characteristics were all improved. Correspondingly, a more compact and ordered microstructure was observed in the dough. It was found that total phenolic content, total flavonoid content, and antioxidant capacity of bread significantly increased with the increase in the OPE addition level (p < 0.05). The texture analysis of the bread showed that the addition of OPE reduces the hardness and chewiness of bread, indicating that the texture of bread was easily accepted by consumers. In the sensory evaluation, when the addition level of OPE was 0.5%, the color and flavor of bread were improved, and the overall acceptability was relatively high. In conclusion, OPE has improved the texture characteristics and nutritional value of bread. It is recommended that the addition level of OPE in high-gluten wheat flour dough and bread be below 0.5%. Full article

Crop production is directly associated with the improvement of germplasm, which is mainly reliant on genetic diversity. Diversity among various genotypes has been investigated employing a variety of statistical approaches. The most widely utilized of these methods for determining the genetic overlap of genotypes is multivariate. In the present investigation, a total of 27 onion genotypes/advanced lines/varieties comprising high and low total soluble solids (TSS) white onion lines along with red varieties were evaluated at the ICAR-Directorate of Onion and Garlic Research station. Data were recorded on seven biochemical parameters. In multivariate analysis, genotypes were clustered into three major groups: the first group comprised thirteen genotypes with high TSS; however, the second group (eight) comprised low TSS white onion genotypes, and in the third group (six), mostly red varieties were clubbed together. The analysis primarily focused on the trait TSS; it was significantly associated with the antioxidant assay 2, 2-diphenyl-1-picrylhydrazyl(DPPH) AE, while total sugar content was positively associated with the antioxidant assay 2, 2-azinobis (3-ethylbenzothiazoline- 6-sulfonic acid)ABTS. In principal component analysis (PCA), the first three principal components (PCs) with >1 Eigen value contributed 71.36% of the variability among genotypes. Characters with a maximum value at PC1 were total soluble solids (0.48), antioxidant capacity AE DPPH (0.46), and total sugar content (0.49). PC2 comprises total phenolic content (0.62) and total flavonoid content (0.62); for PC3, the major contributors were thiosulfinate content (0.82) and antioxidant capacity ABTS (0.32). From the findings of the present study, the best-performing high TSS lines can be used for advancement through strongly correlated traits using breeding strategies. These sorted high TSS lines (W-103, W-107, and W-123) (>22 °Brix.), high-sugar-content genotypes (W-108, W-111, and W-308), and W-361, which recorded high thiosulfinate content, can be advanced or used as parental material for the development of processing-suitable onion varieties. Full article

Onions (Allium cepa L.) are widely consumed worldwide and are recognized for their high content of bioactive compounds with potential health benefits. This study investigates the nutritional and phytochemical properties of three onion varieties—Tropea red onion, red onion, and yellow onion—analyzed in their whole form as well as in their peel and pulp. An innovative drying system was employed to assess its impact on the retention of bioactive compounds. The results highlight significant differences in nutrient composition among varieties and onion parts. The peel exhibited the highest concentrations of proteins, phenolic compounds, flavonoids, and antioxidants, followed by the whole onion and pulp. Tropea red onion stood out for its superior antioxidant capacity, vitamin C content, and phenolic acid levels, reinforcing its potential for functional food applications. This study also revealed that mineral content, particularly calcium, potassium, and sulfates, varied across onion varieties, influencing their nutritional and health-promoting properties. These findings support the valorization of onion byproducts for their bioactive potential and sustainability in the food industry. The data emphasize the need for further research on innovative processing techniques that enhance the bioavailability and effectiveness of onion-derived health-promoting compounds. Full article

Neoplastic disorders, particularly malignant carcinomas, are complex systemic diseases characterized by unregulated cellular proliferation, the invasion of adjacent tissues, and potential metastasis to distant bodily sites. Among the diverse spectrum of cancer subtypes, malignant melanoma is a highly aggressive form of cutaneous cancer originating in melanocytes, the pigment-producing cells resident in the skin. This malignancy is distinguished by its rapid and uncontrolled growth, as well as its propensity for metastasis to vital organs, thereby posing significant challenges to therapeutic intervention and prognostication. Early detection of melanoma is crucial for optimizing patient outcomes, as diagnosis at an advanced stage often yields a poor prognosis and limited treatment options. Diagnostic modalities for melanoma encompass comprehensive clinical evaluations by dermatologists; radiological imaging techniques such as ultrasonography, magnetic resonance imaging (MRI), computed tomography (CT) scans; and excisional biopsies for accurate histopathological assessment. Malignant melanoma is typically treated with surgery to remove the tumor, followed by immunotherapy to enhance the immune response, targeted therapy for tumors with specific genetic mutations, chemotherapy for advanced stages, radiation therapy to manage metastasis, and other adjunct therapies. This review presents the properties and possible adjunct therapeutic effects against malignant melanoma of quercetin found in the literature and explores, based on the observed physicochemical properties and biological activity, its potential development as a topical formulation for cutaneous application. Quercetin is a naturally occurring flavonoid compound abundant in various plant-based food sources, including apples, onions, berries, and citrus fruits, and has exhibited promising antiproliferative, antioxidant, and anticancer properties. Its distinctive biochemical structure enables quercetin to effectively neutralize reactive oxygen species and modulate key carcinogenic pathways, thereby rendering it a potential candidate for therapeutic intervention in managing malignant tumors, including melanoma. Full article

This study aims to investigate the valorization of the wasted aerial parts of root vegetables (onion, white radish, red radish, carrot, and beetroot) as a source of minerals and antioxidant compounds. The findings revealed that the aerial parts of the plants contained valuable amounts of the total phenolic and total flavonoid content with high antioxidant activity, particularly those of carrots. Additionally, the contents of vitamin C, gamma-aminobutyric acid (GABA), and anthocyanin were found in appreciable amounts in most of the samples, except those parts of onion in which the lowest quantity of vitamin C and GABA were detected. Among the phenolic and flavonoid compounds, quercetin was recorded as the major phenolic compound, followed by kaempferol in beetroot, carrot, white radish, and red radish aerial parts. Interestingly, the extraction from the wasted parts of the studied plant exhibited high antimicrobial activity against several species of pathogenic bacteria. Moreover, these aerial wasted parts of the root vegetables had considerable Ca, Mg, Na, K, P, Zn, and Fe content with moderately high bioavailability. Overall, the aerial wasted parts of root vegetables are rich in bioactive compounds and minerals, paving the way for potential utilization in food and feed applications. Full article

Contamination with heavy metal ions from mining activities presents a major environmental issue. This study investigates pollution caused by heavy metals from mining, with a particular emphasis on toxic ions and essential ions for living organisms. It starts by analyzing the sources of pollution and its effects on soil, vegetation, water, and wildlife (propolis produced by honey bees living in natural environments). Propolis is an indicator of environmental contamination by metals, a natural and valuable product of natural ecosystems. As part of the investigation, the contamination with metal cations (Pb²⁺, Cu²⁺, Cd²⁺, Zn²⁺, As³⁺, Fe²⁺, and Sr²⁺) of the soil, cultivated vegetables (carrot, turnip, onion, potato) was monitored in 9 points in the Roșia Montană area, Romania, as well as the river that runs through the area. The maximum values of the parameters investigated were recorded in soil (108.32 mg/kg Pb²⁺, 23.06 mg/kg Cd²⁺, 102.17 mg/kg As³⁺), river water (11.00 µg/L Pb²⁺, 903.47 µg/L Cu²⁺, 60.13 µg/L Cd²⁺, 1903.08 µg/L Zn²⁺, 148.07 µg/L As³⁺, 44,024.08 µg/L Fe²⁺), vegetables (0.72 mg/kg Pb²⁺, 0.17 mg/kg Cd²⁺) and it was followed whether the same heavy metals are found in propolis (maximum values 10.14 mg/kg Pb²⁺, 6.32 mg/kg Cu²⁺, 0.158 mg/kg Cd²⁺, 6.0 Zn²⁺, 1.04 mg/kg As³⁺, 12.06 mg/kg Sr²⁺). The parameters analyzed for the river waters were pH, sulfates, the oxygen and nutrient regime, and microbial load. Additional investigations were carried out into the quality of these propolis samples: water activity, moisture, hygroscopicity, water solubility, volatile oils, oxidation index, measuring point, density, dry matter, material insoluble in ethanol, extractable with ethanol, ash, and wax. The highest values were 189.4 mg GAE/g for phenols, 84.31 mg QE/g for flavonoids, and 0.086 µg/mL for IC₅₀ antioxidant activity. This study indicates that bee products, such as propolis, can be an indicator of pollution in mining areas. Full article

Background/Objective: The aryl hydrocarbon receptor (AHR) is an important mediator of intestinal homeostasis. The AHR senses certain classes of phytochemicals, including many flavonoids and tryptophan metabolites generated in the intestinal tract. Several in vitro studies demonstrate the presence of AHR ligands in numerous plants commonly consumed by humans. However, it has not been established that these foods can activate the AHR in vivo. The aim of this study was to evaluate how phytochemicals in foods can lead to AHR activation in vivo through modulating CYP1A1 activity. Methods: Freeze-dried spinach, corn, red potatoes, kidney beans, parsley, onion, carrots, bell peppers, and broccoli were fed to C57BL6/J female mice at 15% w/w in a semi-purified diet to evaluate the AHR activation potential. In vitro CYP1A1 microsomal assays were utilized to establish specific phytochemicals as CYP1A1 substrates. Results: Broccoli, onion, and carrots increased expression of the AHR target gene Cyp1a1 in the duodenum. Broccoli consumption led to the formation of the potent AHR ligand indolo[3,2-b]carbazole (ICZ), which is also a CYP1A1 substrate. Relative to the other vegetables, parsley contained a high concentration of apiin, a diglycoside of the flavone apigenin. Mice were fed a diet with either 10% parsley, 10% broccoli, or both vegetables. Parsley consumption increased broccoli-mediated Cyp1a1 induction in the duodenum, liver, and lung. Apigenin is a CYP1A1 substrate that can attenuate ICZ metabolism in vitro and increase broccoli-mediated Cyp1a1 expression in the lung. Conclusions: These results suggest that phytochemical competition for intestinal AHR binding and CYP1A1 metabolism modulates systemic AHR activity. Full article

The objective of this work is to evaluate the nutritional and functional composition of microgreens of different species. Beet, pea, adzuki bean, popcorn, onion, and carrot were studied. The nutritional composition was determined according to the AOAC. The content of total phenolic compounds, flavonoids, chlorophylls, total carotenoids, and the in vitro antioxidant activity were evaluated by spectrophotometry. The results show that the aduki bean showed the highest levels of chlorophylls and carotenoids. For total phenolic compounds and flavonoids, onion and carrot micro vegetables had the highest content of these bioactive compounds that also showed the highest antioxidant activity. The results obtained show that micro vegetables are an excellent alternative to fresh foods, providing the scope and importance for the introduction of these vegetables into the diet, as they, sometimes, require long production cycles and more resources or are not usually accepted by consumers. Full article

This study provides a comprehensive analysis of the composition of onion peels, tomato peels, and pistachio green hulls, with a focus on their structural and bioactive compounds. Onion peels, regardless of cultivar, were found to be rich in quercetin and its derivatives, along with other flavonoids and pectin. Tomato peels emerged as a notable source of naringenin (0.52 mg/g in ethanol extract) and rutin (0.24 mg/g in water extract) and showed an unexpectedly high lignin content, comprising nearly 50% of their structural components. Pistachio green hulls demonstrated a high extractive content (63.4 g/100 g), 73% of which were water-soluble. Protocatechuic acid, rutin, and quercetin derivatives were the dominant phenolic compounds in the water extract, while luteolin was most abundant in the ethanol extract. Regarding structural composition, tomato peels and pistachio green hulls shared similarities, exhibiting a high lignin content (53.4% and 33.8%, respectively) and uronic acids (10–15%). In contrast, onion peels were characterized by high levels of glucans (around 38%) and galacturonic acid (33%). The insights from this study pave the way for the design of sustainable and efficient extraction processes, enabling the sequential recovery of valuable bioactive compounds and promoting the valorization of these agro-industrial by-products. Additionally, onion and tomato peels were evaluated as sources of pectin using two extraction methods: conventional acid water extraction and subcritical water extraction. The results revealed significant differences in the pectin composition (53–68% galacturonic acid) and degree of esterification (79–92%) compared to commercial pectin (72.8% galacturonic acid and 68% esterification), highlighting the influence of the raw material and extraction method on the final properties of pectin. Full article

The increasing interest in sustainability has driven research into the utilization of food by-products. Onion by-products, rich in bioactive compounds, represent a valuable resource for developing functional ingredients; however, they are prone to degradation due to environmental factors such as light, heat, and oxygen, leading to reduced efficacy and increased spoilage. Microencapsulation represents an effective approach to meet important goals in the formulation of food products such as the protection against degradation or the control of interactions with other ingredients that may modify and impair their functionality. This study explores the microencapsulation of flavonoid-rich onion by-product extract through spray drying, employing various wall materials (maltodextrin and a mixture of maltodextrin/trehalose and maltodextrin/trehalose/inulin) and their effect on the chemical and physical properties of the powders such as encapsulation efficiency, total flavonoids content, moisture content, water activity, bulk density, and bulk tapped density. The storage stability was further evaluated. This research supports waste reduction and suggests strategies for developing functional ingredients with extended shelf life and controlled release properties. Full article

This review describes the enhanced classification of polyphenols into flavonoids, lignans, phenolic acids, stilbenes, and tannins. Its focus is the natural sources of polyphenols and an in-depth discussion of their antibacterial, antifungal, and antiviral activity. Besides a broad literature overview, this paper contains authors’ experimental data according to some daily consumed vegetables such as tomatoes, different varieties of onion, garlic, parsley, and cayenne pepper and the probable relation of these activities to polyphenols. The isolation of polyphenols via conventional and ultrasonic, pressurized liquids and pulse-field extractions, as well as their methods for detection and determination, are interpreted as well. The main mechanisms by which polyphenols inhibit the growth of bacteria, fungi, and viruses, such as protein synthesis, cell membrane destabilization, and ROS production induction, are in focus. Data on polyphenol concentrations and their respective MIC or the inhibition zone diameters of different bacterial and fungal species and suppressing viral replication are depicted. The toxicity of polyphenols in vitro, ex vivo, and in vivo towards microorganisms and human/animal cells, and the safety of the polyphenols applied in clinical and industrial applications are expanded. This review also characterizes the antimicrobial effects of some chemically synthesized polyphenol derivatives. Biotechnological advances are also reported, especially the entrapment of polyphenols in biocompatible nanoparticles to enhance their bioavailability and efficacy. Polyphenols are promising for exploring molecules’ novel antimicrobial substances and paving the path for effective novel antimicrobial agents’ discovery, taking into consideration their positives and negatives. Full article

This research examines the nutritional characteristics of novel-prepared plant-based vegan snacks (PVSs). The proximate composition, mineral content, amino and fatty acid profiles, volatile compounds, phytochemicals, antioxidant activity, and in vitro protein and carbohydrate digestion in prepared snacks were analyzed. The PVSs were mainly prepared by mixing blanched broccoli, pumpkin, chickpeas, whole oat flour, red sweet pepper, fresh onion and garlic, leafy vegetables, and mixed spices, then homogenated, shaped, and freeze-dried. Consequently, sensory evaluation was used to select the most favored PVS; PVS2 contains 25% broccoli and 25% chickpeas, which was the superior model of this study and was analyzed further. The moisture content, crude protein, crude fat, ash, crude fiber, and available carbohydrates were 74.80, 3.40, 28.18, 4.97, 7.86, 3.69, and 51.89 g 100 g⁻¹ of PVS2 (containing 25% of either broccoli or chickpeas), respectively. The results showed that the highest mineral content in macro-elements was sodium, followed by potassium. The PVS2 formula provides 95.24 Kcal 100 g⁻¹ and 54.28 mg 100 g⁻¹ of vitamin C on fresh weight (fw). Consequently, TPC, TCs, TF, TFL, and AOA exhibited valuable content. The HPLC analysis revealed that fifteen phenolics were quantified, with predomination of chlorogenic acid (1741.60 μg g⁻¹), phenolic acid, and naringenin (302.38 μg g⁻¹) as flavonoids, as well as Daidzein (22.27 μg g⁻¹) as an isoflavone. The GC-MS quantification of volatiles exhibited more components; at least 37 displayed concentrations higher than 0.1%. The predominant volatile was cis-13-octadecenoic acid. The percentage of essential amino acids (EAAs) was 25%, and the percentage of non-essential amino acids (NEAAs) was 75%. Among the EAAs and NEAAs, phenylalanine and glutamic acid were the highest, respectively. The fatty acids (FAs) profile exhibited that saturated fatty acids (SFA) and unsaturated fatty acids (USFA) were 20.2% and 79.2%, respectively. The predominant FA in PVS2 was cis-11,14,17-Eicosatrienoic acid, with a percentage of 37.13%, followed by cis-8,11,14-Eicosatrienoic acid, with a percentage of 36.02%. Omega-3 fatty acids reached 39.04%, followed by omega-6 fatty acids at 38.95%. The degree of protein degradation values for the sample was 292.09 mg NH₃ g⁻¹ before digestion and increased to 2106.77 mg NH₃ g⁻¹ after enzymatic digestion. The glycemic index (GI) of PVS2 was estimated to be 21.12, slightly higher than individual vegetables’ GI. Finally, a prepared PVS may be advantageous for recommending the enhancement and further development of diverse snacks to satisfy the nutritional needs of healthy persons and patients across various age demographics. Full article

Onions (Allium cepa L.) are nutritious vegetables; however, variations in processing methods can influence their chemical composition and functional properties. Raw processing and cooking are the two main food-processing methods for onions, but it is not clear what kind of changes these two methods cause. In the present study, ultrahigh-resolution liquid chromatography–mass spectrometry (UHPLC–MS) was utilized to observe the changes in onion composition during cooking and to investigate the protective effects of raw and cooked onion extracts against lead damage in vitro and at the cellular level. Many compounds were identified, including amino acids, nucleosides, flavonoids, and organosulfur compounds. Cooking causes changes in the content of numerous amino acids (e.g., DL-glutamine) in onions and increases nucleoside content (e.g., 5’-S-methyl-5’-thioadenosine, adenine). Both raw and cooked onion extracts can reduce neuronal cell damage caused by lead exposure, but cooking increased the free radical scavenging (e.g., DPPH, ABTS, hydroxyl radicals) and chelating of lead ions (up to about 25%) of the onion extracts. In conclusion, cooking can cause changes in the chemical composition of onions and increase their antioxidant and lead chelating capacity. Full article

This study optimized the extraction conditions to maximize the recovery yields of quercetin and total flavonoids from red onion skin waste using sequential microwave/ultrasound-assisted extraction. Five effective factors of quercetin extraction yield were investigated using response surface methodology. The method was successfully performed under optimal 60 s microwave irradiation conditions followed by 15 min sonication at 70 °C with 70% (v/v, water) ethanol with a solvent-to-solid ratio of 30 mL/g. The variance analysis of the model for both quercetin (Y₁) and total flavonoid (Y₂) recovery from DOS demonstrated that ultrasound temperature (X₂) was the most highly significant and influential factor, with a p-value of <0.0001 for both responses. Additionally, three key interaction terms—X₁X₂, X₂X₄, and X₂X₅—were identified as highly significant, further underscoring the critical role of ultrasound temperature in optimizing the extraction process for both quercetin and total flavonoids. The maximum recovery yields of quercetin and total flavonoids from red onion skin were 10.32% and 12.52%, respectively. The predicted values for quercetin (10.05%) and total flavonoids (12.72%) were very close to the experimental results. The recovery yields obtained from different extraction methods under the identical experimental conditions mentioned earlier were ultrasound/microwave-assisted extraction (7.66% quercetin and 10.18% total flavonoids), ultrasound-assisted extraction (5.36% quercetin and 8.34% total flavonoids), and microwave-assisted extraction (5.03% quercetin and 7.91% total flavonoids). The ANOVA confirmed highly significant regression models (p-values < 0.0001), with an insignificant lack of fit (p = 0.0515 for quercetin, p = 0.1276 for total flavonoids), demonstrating the robustness and reliability of the optimization. This study provides valuable insights for improving the extraction of bioactive compounds, which is critical for developing effective cancer treatments and advancing medical research. Additionally, the model shows potential for scaling up food processing applications to recover valuable products from red onion skin waste. Full article

The genus Allium plants, including onions, garlic, leeks, chives, and shallots, have long been recognized for their potential health benefits, particularly in oxidative and cancer prevention. Among them, onions and garlic have been extensively studied, unveiling promising biological activities that are indicative of their potential as potent antioxidant and anticancer agents. Research has revealed a rich repository of bioactive compounds in Allium species, highlighting their antioxidative properties and diverse mechanisms that target cancer cells. Compounds such as allicin, flavonoids, and organosulfur compounds (OSCs) exhibit notable antioxidant and anticancer properties, affecting apoptosis induction, cell cycle arrest, and the inhibition of tumor proliferation. Moreover, their antioxidant and anti-inflammatory attributes enhance their potential in cancer therapy. Studies exploring other Allium species beyond onions and garlic have revealed similar biological activities, suggesting a broad spectrum of natural products that could serve as promising candidates for developing novel anticancer treatments. Understanding the multifaceted potential of Allium plants will pave the way for innovative strategies in oxidative and cancer treatment and prevention, offering new avenues for pharmaceutical research and dietary interventions. Therefore, in this review, we compile an extensive analysis of the diversity of various Allium species, emphasizing their remarkable potential as effective agents. Full article