FDBusiness.com

Organic Conditions Boost Flavonoids and Antioxidant Activity in Onions

 Breaking News
  • Change of Leadership at Edrington Edrington, the international premium spirits company, has announced that chief executive officer Ian Curle will retire in March 2019 after 15 years in that role. His successor will be Scott McCroskie, who is currently a member of the Edrington board and managing director of The Macallan. Ian Curle joined the business in 1986 through Edrington’s subsidiary [...]...
  • Guinness to Sponsor Six Nations Rugby The iconic global brand Guinness is to become the new title sponsor of the Six Nations, with the Championship to be known as the Guinness Six Nations from 2019. The Six Nations is one of the world’s best attended sports events and regularly attracts record TV and online audiences in the UK, France, Ireland, Italy [...]...
  • Mondelēz International Expands its Global Technical Center in Poland Mondelēz International has announced a new investment in its Global Technical Center in Wroclaw, Poland. Only 1.5 years after the center opening, the company invested a further $5 million, in addition to the initial $17 million investment, to expand the research and development activities beyond Chocolate and Bakery and serve Gum and Candy innovation. This state-of-the-art facility will now serve [...]...
  • Givaudan Launches a New Innovation Platform Givaudan, the global leader in flavours and fragrances, has launched MISTA, a new innovation platform for the food industry. More encompassing than an incubator or accelerator, MISTA is an optimiser, enabling start-ups and established corporations to optimise ideas, products, people and investments. Located in San Francisco, MISTA will open its physical premises in early 2019. With [...]...
  • Cargill Celebrates a Decade of Sustainability and Innovation in Ghana With Investment Plans and Farmer Support Cargill’s cocoa & chocolate business has commemorated its 10th anniversary in Ghana by announcing plans for future investment and farmer support. Cargill’s 2022 roadmap for Ghana includes: * 80,000 farmers receiving capacity building support and facilitated access to inputs through our Farmer Field Schools * The provision of one million new cocoa seedlings for rehabilitation of old farms [...]...

Organic Conditions Boost Flavonoids and Antioxidant Activity in Onions

Organic Conditions Boost Flavonoids and Antioxidant Activity in Onions
June 26
09:57 2017

Five years ago, a highly publicised meta-analysis of more than 200 studies concluded that organic food was no more nutritious than conventionally grown food. Since then, however, additional work has suggested the organic foods contain more health-benefiting phytochemicals. Now, researchers have found that flavonoid levels and antioxidant activity in organic onions are higher than in conventional onions. Their investigation, in ACS’ Journal of Agricultural and Food Chemistry, is the longest-running study to address the issue.

The authors propose that the conflicting results from previous research on organic and conventional crops’ phytochemical content could be a function of short study periods and the exclusion of variables such as weather. To help address these factors, the researchers undertook a study from 2009 to 2014 of organic (per European Commission standards) and conventional “Red Baron” and “Hyskin” onions, which are rich in flavonoids such as quercetin. Some studies suggest that these flavonoids and others are beneficial for people with a range of health conditions.

Teagasc Research Officer, Dr Dilip Rai, Teagasc Food Research Centre Ashtown, explains: “Over the six-year study, measurements confirmed that weather could be a factor in flavonoid content, regardless of whether they were grown under organic conditions or not. For example, the levels of flavonols decreased in Red Baron onions from 2010, the year with the lowest temperatures, but increased in 2011 and 2014 when temperatures were higher and rainfall was down. The researchers also found that antioxidant activity was higher in both varieties of organic onions. And the flavonols in organic onions were up to 20 percent higher than in conventional ones.”

The authors acknowledge funding from Teagasc , the Teagasc Walsh Fellowship programme and the Irish Department of Agriculture, Food and the MarineFIRM 06/ 543 TNI/AFRC6).

Feiyue Ren, Kim Reilly, Joseph P. Kerry, Michael Gaffney, Mohammad Hossain and Dilip K. Rai. “Higher Antioxidant Activity, Total Flavonols and Specific Quercetin Glucosides in Two Different Onion (Allium cepa L.) Varieties Grown under Organic Production Results from a Six-Year Field Study”. Journal of Agricultural and Food Chemistry.

Available online: http://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b01352

About Author

mike

mike

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • June 18, 2019Multimodal 2019
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements