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Effect of gamma irradiation and temperature on fructan (fructo-oligosaccharides) of stored onion bulbs Allium cepa L.

Author(s) : BENKEBLIA N., ONODERA S., SHIOMI N.

Type of article: Article

Summary

The effects of gamma irradiation doses and temperatures on fructo-oligosacharrides of onion bulbs after 6 months storage were investigated. Bulbs were ionized at doses of 0.15 and 0.30 kGy, and kept at 4, 10 and 20 °C during 24 weeks. The concentrations of glucose, fructose, sucrose and other fructo-oligosaccharides were then determined. Fructan content decreased with degree of polymerization (DP), and glucose, fructose and sucrose constituted major proportions of total carbohydrates, averaging 28, 24 and 10% respectively. Trisaccharides averaged 12%, while tetra-saccharides averaged 10% of total carbohydrates. High polymerized fructo-oligosaccharides averaged 13% for DP 5-8 and 5% for DP up to 12 U. After 6 months, glucose, fructose and sucrose of control and both irradiated bulbs decreased slightly but not significantly, while temperature and irradiation significantly influenced fruco-oligosaccharides of bulbs.

Details

  • Original title: Effect of gamma irradiation and temperature on fructan (fructo-oligosaccharides) of stored onion bulbs Allium cepa L.
  • Record ID : 2006-0313
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 87 - n. 3
  • Publication date: 2004

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