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Les effets de l'irradiation ionisante et de la température sur les fructo-oligosaccharides des bulbes d'oignon Allium cepa L. entreposées.

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

Auteurs : BENKEBLIA N., ONODERA S., SHIOMI N.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Effect of gamma irradiation and temperature on fructan (fructo-oligosaccharides) of stored onion bulbs Allium cepa L.
  • Identifiant de la fiche : 2006-0313
  • Langues : Anglais
  • Source : J. agric. Food Chem. - vol. 87 - n. 3
  • Date d'édition : 2004

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