Muscolo Adele, Maffia Angela, Marra Federica, Battaglia Santo, Oliva Mariateresa, Mallamaci Carmelo, Russo Mariateresa
Department of Agraria, Mediterranea University, Feo di Vito, 89122 Reggio Calabria, Italy.
Molecules. 2025 Apr 14;30(8):1758. doi: 10.3390/molecules30081758.
Onions ( 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.
洋葱（L.）在全球范围内被广泛食用，因其富含具有潜在健康益处的生物活性化合物而受到认可。本研究调查了三种洋葱品种——特罗佩亚红洋葱、红洋葱和黄洋葱——的营养和植物化学特性，对其整个形态以及外皮和果肉进行了分析。采用了一种创新的干燥系统来评估其对生物活性化合物保留的影响。结果突出了不同品种和洋葱部位在营养成分上的显著差异。外皮中蛋白质、酚类化合物、黄酮类化合物和抗氧化剂的浓度最高，其次是整个洋葱和果肉。特罗佩亚红洋葱因其卓越的抗氧化能力、维生素C含量和酚酸水平而脱颖而出，增强了其在功能性食品应用中的潜力。本研究还表明，不同洋葱品种的矿物质含量，特别是钙、钾和硫酸盐含量有所不同，这影响了它们的营养和促进健康的特性。这些发现支持了对洋葱副产品因其生物活性潜力和在食品工业中的可持续性进行增值利用。数据强调需要对创新加工技术进行进一步研究，以提高源自洋葱的促进健康化合物的生物利用度和功效。
