The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Structural Carbohydrate Differences and Potential Source of Dietary Fiber of Onion (Allium cepa L.) Tissues
Abstract
Onion tissues of three varieties were evaluated for dietary fiber (DF) composition. Insoluble (IDF) and soluble (SDF) dietary fibers were subjected to acid hydrolysis, and the resultant neutral sugars, uronic acids, and Klason lignin were quantified. Brown skin exhibited the highest total dietary fiber (TDF) content (65.8%) on a dry matter basis, followed by top (48.5%) and bottom (38.6%), IDF being the main fraction found. The SDF:IDF ratio decreased from inner to outer tissues. Brown skin and outer leaves byproducts appear to be the most suitable sources of DF that might be used in food product supplementation. The chemical composition reveals that cellulose and pectic polysaccharides were the main components of onion DF in all tissues, although differences between them were noticed. An increase in the uronic acids/neutral sugars ratio from inner to outer tissues was found, suggesting that the galactan side chain shows a DF solubilization role.
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Cites
New method for quantitative determination of uronic acids
Blumenkrantz, N., & Asboe-Hansen, G. (1973) · Analytical Biochemistry · doi:10.1016/0003-2697(73)90377-1 · Cited by 7,140
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Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization
Sagar, N. A., Pareek, S., Sharma, S., Yahia, E. M., & Lobo, M. G. (2018) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12330 · Cited by 1,237
O'Shea, N., Arendt, E. K., & Gallagher, E. (2012) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2012.06.002 · Cited by 416
Bioactive potential of fruit and vegetable wastes
(2020) · Advances in Food and Nutrition Research · doi:10.1016/bs.afnr.2019.07.001 · Cited by 317
Characterization of Chemical Composition of Bee Pollen in China
Yang, K., Wu, D., Ye, X., Liu, D., Chen, J., & Sun, P. (2013) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf304056b · Cited by 269
Vergara-Valencia, N., Granados-Pérez, E., Agama-Acevedo, E., Tovar, J., Ruales, J., & Bello-Pérez, L. A. (2007) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2006.02.028 · Cited by 260
Metadata
- Authors
- Jaime, L., Mollá, E., Fernández, A., Martín-Cabrejas, M. A., López-Andréu, F. J., & Esteban, R. M.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2001-11-20
- Volume
- 50
- Issue
- 1
- Pages
- 122-128
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2057511608
- Cited by
- 174
- References
- 1
- FWCI
- 2.14
- Type
- journal article
- Language
- en
- Open access
- closed
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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