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  • Title: Structural carbohydrate differences and potential source of dietary fiber of onion (Allium cepa L.) tissues.
    Author: Jaime L, Mollá E, Fernández A, Martín-Cabrejas MA, López-Andréu FJ, Esteban RM.
    Journal: J Agric Food Chem; 2002 Jan 02; 50(1):122-8. PubMed ID: 11754555.
    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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