%0 Journal Article
%T Physicochemical and Biochemical Characterization, Total Phenolic and Energy Value from Bulbs of Different Onion (<i>Allium cepa</i> L.) Varieties in Senegal
%A Ndeye Adiara Ndiaye
%A Lahat Niang
%A Modou Dieng
%A Ndeye Coumba Kane Tour¨¦
%J Food and Nutrition Sciences
%P 129-139
%@ 2157-9458
%D 2024
%I Scientific Research Publishing
%R 10.4236/fns.2024.152007
%X The purpose of this study is to investigate the physicochemical
properties of some local varieties of onion (Allium cepa L.) and compare them with an imported variety, all
collected in May 2021. Proteins, reducing sugars, lipids, and polyphenol content were estimated according to
the AFNOR standardized methods. The determination of calcium, magnesium,
iron, sodium, potassium and phosphorus was performed by atomic absorption
spectrophotometer coupled with a CCD detector. The results highlighted an
average acidity of 0.377% ¡À 0.002% lower than the value of the imported variety
which is 0.520% ¡À 0.001%. Local varieties have a pH ranging from 6.35 ¡À 0.003 to 6.42 ¡À
0.004, while the variety has a pH of 6.36 ¡À 0.003. The ash and dry matter
contents vary respectively from 4.788% ¡À
0.004% to 8.253% ¡À 0.003% and 7.945% ¡À
0.021% to 11.945% ¡À 0.007% for the local varieties. Moreover, the imported one has ash and dry matter contents of 5.175% ¡À 0.007% and 10.035% ¡À 0.021% respectively. The results show that the protein, reducing sugar
and lipid contents in the local onion varieties vary respectively from 2.815 ¡À
0.000 to 15.634 ¡À 0.001 g¡¤100 g-1; 4.691 ¡À 0.001 to 12.596 ¡À 0.002
%K <
%K i>
%K Allium cepa<
%K /i>
%K L.
%K Characterization
%K Physicochemical
%K Biochemistry
%K Total Phenolic
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=131224