● Liliana Gıˆtin , Rodica Dinica ,Camelia Neagu , Loredana Dumitrascu

Pyruvic acid concentration is a critical factor in determining Allium spp. pungency. This study was
initiated to accurately measure the background pyruvic acid levels in Romanian Allium spp. From the
pungency point of view, all analyzed plant varieties in this study are considered low pungent cultivars
based on the enzymatically produced pyruvate
level (between 42 mmol/g and 222 mmol/g fresh wt). Chromatographic analysis was carried out for the
different varieties of the most popular fresh leaves (Allium cepa var. “Diamant”,Allium cepa var.
“Rubiniu”, and Allium ursinum L.) in order to identify the sulfur compounds. The thin layer
chromatography analysis led to the identification of allicin, with Rf ¼ 0.377e0.47, as an important sulfur
compound. The gas chromatography-mass spectrometry
analysis of the leaves’ extracts detected disulfides as the major sulfur compounds. Principal component
analysis was performed to establish the differences in plant composition. These studies suggest the
potential good uses of the fresh leaves of Romanian Allium spp.as condiment, ingredient, or preservative
in the food industry.

● Ekta Kundra Arora1, VibhaSharma1, Anil Khurana2, Ananya Manchanda, Dilsheen Kaur
Sahani1, SijoAbraham1,Deepa Kundu1, Himani Gupta1, Lunthanglien Babui
Chiru1,Nakul Sharma1, Nitika Garg1, Stephy Jomy1
The controversy regarding Homoeopathy medicines having high potencies i.e., 30C and 200C which
involve huge dilution factors (10 − 60 and 10 − 400, respectively), such that theoretically there should be
no measurable remnants ofthe starting materials
is being disputed by many scientists. The results for the quantitative evaluation of flavonoid and phenolic
content and the
qualitative phytochemical analysis of Allium cepa extract, MT,30Cand 200Cshow that various bioactive
phytochemicalssuch
as alkaloids, tannins,saponins, carbohydrates, cardiac glycosides and proteins are retained even in
ultra-dilute solutions. The prepared Allium cepa extract and MT show good antioxidant properties,
whereas Allium cepa 30C and 200C show limitedantioxidant potential. Recentstudiesindicate that
nanoparticles of active material exist in solutions of homoeopathic formulations. Further interdisciplinary
research is necessary to unravel the mystery of these wonderful formulations.

● Loredana Liguori,1 Rosa Califano, 1 Donatella Albanese,1 Francesco Raimo,2 Alessio

Crescitelli,3 and Marisa Di Matteo1
Five onion landraces belonging to Bianca di Pompei cv., cultivated in Campania region (Italy), were
characterized for their main
quality parameters. The onion landraces were harvested at the end of the growth cycle corresponding to
the ripening time and harvest month, respectively: February, March, April, May, and June. The total
content of volatile compounds as well as the sulfur containing compounds in Aprilatica was significantly
(𝑝 ≤ 0.05) higher than the other landraces investigated. The nutraceutical
feature investigated through the total phenols, phenols profile, and antioxidant activity showed higher
values for the samples
harvested in spring months. High pungency values ranging from 9 to 14 𝜇mol/g FW were found in all
onion landraces investigated
as enzymatically (alliinase) produced pyruvate (EPY). The organic acids profile (malic, citric, succinic,
pyruvic, oxalic, ascorbic, and tartaric acids) highlighted malic and citric acids in higher amounts in all
landraces. Fructose, glucose, and sucrose were found as soluble sugars and fructose was the most
abundant. Generally, the results highlighted the growth temperature influence on the investigated quality
parameters.

● K. P. Sampath Kumar*1,Debjit Bhowmik2, Chiranjib2, Biswajit2

and Pankaj Tiwari2
Allium cepa is highly valued for its therapeutic properties. It has been used as a food remedy from time
immemorial.Research shows that onions may help guard against many chronic diseases. That's probably
because onions contain generous amounts of the flavonoid quercetin. Studies have shown that quercetin
protects against cataracts, cardiovascular disease, and cancer. In addition, onions contain a variety of
other naturally occurring chemicals known as organosulfur com-pounds that have been linked to lowering
blood pressure and cholesterol levels.Although rarely used specifically as a medicinal herb, the onion has
a wide range of beneficial actions on the body and when eaten (especially raw) on a regular basis will
promote the general health of the body. The bulb is anthelmintic, anti-inflammatory, antiseptic,
antispasmodic, carminative, diuretic, expectorant, febrifuge,hypoglycaemic, hypotensive, lithontripic,
stomachic and tonic. When used regularly in the diet it offsets tendencies towards angina, arteriosclerosis
and heart attack. This is used particularly in the treatment of people whose symptoms include running
eyes and nose. The onions ability to relieve congestions especially in the lungs and bronchial tract, is hard
to believe until you have actually witnessed the results. The drawing of infection, congestion and colds
out of the ear is also remarkable. The onion will relieve stomach upset and other gastrointestinal disorders
and it will also strengthen the appetite. Pharmacologically know as Allium cepa, onion is found in every
household. The purple skinned onion tastes great.Additionally, it has several health benefits and is part of
many home remedies and beauty solutions.

● *S. Y. Gazuwa, E. R. Makanjuola, K.H. Jaryum, J. R. Kutshik and S. G. Mafulul

This research was carried out to compare the effects of the extracts of cooked and raw forms of Allium
cepa (onions) and
Allium sativum (garlic) on blood cholesterol (CHOL)l, triglycerides (TG), high density lipoprotein
(HDL), low density lipoprotein (LDL) and very low density lipoprotein (VLDL) levels in female adult
albino Wistar rats applying spectrophotometric technique. Alkaloids, flavonoids, cardiac glycosides,
terpenes and resin were detected in both forms of the plants. Fifteen rats were divided into five groups.
Aqueous extracts of the cooked and raw forms of both vegetables were then administered orally to all the
groups but control. The animals had almost identical weights; hence, isovolumetric
quantity of the extracts was administered. Treatment resulted in increased levels of CHOL, TG, HDL,
LDLand VLDLlevels
compared to control group values (P<0.05) albeit the elevated concentrations of HDL, TG and VLDL was
not statistically
significant (P>0.05) relative the control group values. Generally, extracts of cooked forms of both plants
resulted in higher
effects on the parameters than the extracts of their raw forms; activity of alkaline phosphatase in test
group was however
lower than the control values. Results obtained showed changes in the levels of the parameters. Increase
in the activities of
the transaminases could suggest adverse effects on the liver owing to the treatment. Heat did not affect
the phytochemical
composition of both plants.

● *1J, A. OYEWUSI,.2 A. B. SABA, 1 J. O. OLUKUNLE.

The acute toxic effects following oral pre-exposure, rested for a week and intraperitoneal administration
of methanol extract of onion (Allium cepa L.) in wista albino ratswas studied. Phytochemical and
Elemental analysis of the onion extract was also studied. Eighteen rats were randomly distributed into 6
groups of 3 rats per group. 300mg/kg, 600mg/kg, 1200mg/kg, 2400mg/kg and 4800mg/kg was
administered orally to each rat in groups 1, 2, 3, 4 and 5 respectively. Group 6 (the control group),
received no extract. The same dosage of the same extract was administeredintraperitoneally to the same
groups of rats after a weekof rest was observed from the oral doses. The extract of Allium cepa was
screened for the presence of phytochemical compounds using standard methods as described by
Sofowora, 1993.The elemental analysis of the plant was done using atomic spectrophotometer.There was
no mortality among any of the groups of rats during both oral and intraperitoneal toxicity tests. The rats
significantly (p<0.05) increased in weight within the one week of rest. However, some behavioural,
abnormalities such as anorexia, depression, and unsteady gait were observed. Respiratory depression and
muscular rigidity were equally observed. All of these abnormal observations resolved within 24 hours.
Phytochemical analysis revealed presence of Alkaloid,Flavonoid, Tannin, Saponins,
Glycosides, Cadenolide, Phlobatanins, Oxalate, Phytate and Trypsin-inhibitor. Elemental analysis
revealed presence of P, Na, K, Mg, Ca and Fe.In conclusion,methanolic extract of onion (Allium cepa) is
generally safe but safer when administered orally.

● Judita Bystrická*, Janette Musilová*, Ján Tomáš*, Tomáš Tóth*, Petra Kavalcová*, Oliver
Šiatkovský*
Soil is the starting point for the entry of heavy metals into plants and then into the food chain. The results
of monitored heavy metals (Zn, Cu, Ni, Pb and Cd) revealed that the content of Pb is the main polluting
factor of soil in this region (Klasov, Stiavnik and Pruzina). Increased levels of heavy metal (Pb) in soil are
reflected in increased Pb concentration in onions. The highest value of Pb was recorded in yellow variety
Boston. From the aspect of other heavy metals (Zn, Cu, Ni and Cd) content, the onion cultivation in the
monitored localities is safe.

● Mr. Fadipe, Ebenezer Adegoke

Onion bulbs were purchased from local market in Ile-Ife, Osun State, Nigeria.The food industry produces
a large amount of onion waste and there is need to search for
possible ways of their utilization. This research has found that onion peel has a high content of
carbohydrate, flavonoid, and phenol. It further revealed that onion peel ethanolic extract could delay
oxidation in cooked beef as well as the inhibited growth of some pathogenic bacteria. It may be suggested
that after proper cleaning, onion peel may be included in food processing instead of discarding it. Also,
further studies should be done to investigate the capability of onion peel to serve as a functional
ingredient in food formulations.

● Professor A. Omololu and Dr O.Obigbesan.

Four Nigerian cultivars of Allium cepa were analysed for the proximate chemical
composition, i.e. carbohydrate constituents, mineral make-up and the amino acid pattern to provide basic
information on their nutritive value. Crude protein ranged from 6.4% in 'Kano" to 19.6% in 'Oyo', ethe r
extract from 1.7% in 'Kano' to 35-2% in 'Oyo', nitrogen-free extract (nfe) from 18.2 % in 'Oyo" to 85.6 %
in "Kano'. Sugars identified in 80 % ethanolic extracts of samples were glucose, fructose, sucrose and an
oligosaccharide containing a ketose portion. Total sugars figures ranged from 13.2 % in "Oyo' to 71.8 %
in 'Kano' ; hemicellulose, from 8.5 % in 'Zaria" to 13-2 % in 'Oyo'; cellulose from 10.9 % in "Kano' to 24-
6 % in 'Oyo'. Paper chromatography of hemicellulose hydrolysates of samples revealed the presence of
galactose, arabinose,
xylose, rhamnose and ribose. Nitrogen-free extract overestimated available carbohydrates by 19-26 % to
40.04 ~. The onions were rich in calcium, magnesium and potassium; 'Oyo' was higher in iron (8"1
mg/lO0 g) and the essential amino acids than other cultivars.

● William Briggs, Irwin Goldman,

Michael Havey, Kevin Marckx,Kathryn Orvis, Martha Stone.
The health benefits of dietary
consumption of onions have been reviewed.
Organosulfur compounds such as diallyl sulfide and thiosulfinates, as well as flavonoids such as
quercetin, have been the focus of much research pertaining to antioxidant activity, cancer prevention,
coronary heart disease, and many other factors relating to human disease.Researchers using
epidemiological data have shown a relationship between increased onion consumption and lower risk of
certain cancers, especially in areas of the body involved in the digestive system. Other research focused
on lipid and cellular oxidation and subsequent damage to cellular function and overall health. In vitro and
in vivo results both support and refute claims regarding the potential benefits from phytochemicals found
in onions. Many promising aspects concerning high daily intake of onions have been elucidated.
However, it is apparent that more research is still needed in order to clearly identify in vivo health
benefits from increased onion consumption in the human diet.

● Yemane Kahsay1, Fasigaw Belay1

and Alemat Embaye2.
The main reason of low production and productivity is restricted use of inputs,notably improved seeds
and fertilizers. Different vegetable seeds are imported
which results in different problems like disease outbreak, timely unavailability and costly etc. The
demand of vegetable seed is increasing from time to time. Though vegetable seed production is difficult,
there are attempts and efforts to produce them at local level. Strengthening of community based seed
multiplication is a means to develop the vegetable seed production techniques and business. In order to
bring this to practical, demonstration and scaling up activities was conducted since 2009 to 2014. Farmers
Research Group (FRG) approach was used to implement the research. In 2013, an average yield of 7q/ha
of onion seed was recorded while the maximum was 10 q/ha, while in 2014, a maximum yield 16 q/ha
was recorded at farmer’s field. The yield increment might be due to skill development by the farmers.
Farmers could get gross income of 24, 000 thousand from a parcel of 300 m2 land. Thus, local seed
production practice is technically possible and economically feasible and should be encouraged and
promoted by all stakeholders so as to enhance the income
and livelihood of farmers.

● Feiyue Ren1,2, Camila A.Perussello1*, Zhihang Zhang1,Michael T. Gaffney3,Joseph P. Kerry2

and Brijesh K. Tiwari1.
Blanching of onion slices at 60°Cfor 3 min and at 70°C for 1 min prior to drying increased their bioactive
compounds and antioxidant activity compared to the control samples and other treatments. Eighteen
drying models were evaluated. TheModified Page and Two-term exponential models best represented the
drying data. The effective diffusivity ranged from
3.32× 10-11m²s-1(control) to 5.27×10-11m²s-15.01 × 10-11m2s-1, and 4.74×10-11m2s-1for onions blanched
at 60 °C, 70 °C and 80 °C,respectively. The higher activation energy was observed for the control
(unblanched) sample and slightly lower values were found for 1 min and 3 min-blanched samples,
confirming the higher drying efficiency as a result of the blanching pre-treatment.
 ● Hasan Yalcin and Hatice Kavuncuoglu.
The higher total fat content and fatty acid composition rich in polyunsaturated fatty acids of onion seed
oil makes it desirable in terms of nutrition and it may be used as edible oil. However, the safety of this oil
must be tested before use for human nutrition. Volatile aroma components are taken into account, onion
seeds could be used in the production of natural flavorings with the appropriate extraction conditions.

● Ministero dell’Is-truzione, and Regione Cam-’pania.

In our study, we highlighted the differences, of the most important quality parameters, existing among
five onion landraces belonging to “Bianca di Pompei” cv. In regard to the investigation of onion volatile
compounds, the volatile fraction was clearly dominated by sulfur compounds. These compounds seemed
to be influenced by harvest month and so from by temperature of growth; in fact, the landraces Aprilatica,
Maggiaiola and Giugnese grown during the milder time period showed higher amount of sulfur
compounds than those registered in Febbrarese and Marzatica cultivated and harvested in winter months.
Similarly, total phenols,phenols profile, and antioxidant activity increased in onion landraces harvested in
spring months. The pungency of all landraces was found to be high according to pungency classification
of the onion. Also, for this parameter, the highest values were found for onion samples grown during mild
months. Thus, even if the genetic factors as reported in the literature are predominant for the expression
of quality and sensory parameters, this study highlights the notion that also the external factors, such as
the period of growth, influence some of the sensory attributes such as aroma and taste.

● Misgana Mitiku *1, Awoke Tadesse 2

The results indicated that all three onion varieties were not statistically significantly different from each
other for their bulb yield but, the variety local was the best onion variety as it produced the highest bulb
yield of 3.3167kg/plot numerically. Based on varietal characteristics of relative bulb size, good yield,
easy availability of seeds and cheaper price of seeds in the local market, we recommend farmers to use
local variety followed by Nasick red and Adama red.
Observing the numerical value of the yield, it can be concluded that Local is be the best onion variety
followed by Nasick red which can improve onion production in South Ari woreda and therefore should be
promoted for cultivation in South Ari woreda of South Omo zone of Southern Nations and Nationality
People Regional state of Ethiopia. The Ministry of Agriculture along with the potential farmers across the
country provides can effective platform for development and evaluation of onion new varieties. Planting
dates can be a determining factor in productivity performance of the onion varieties and therefore; effects
of different planting dates on yield of onion varieties especially, Local and Nasick red should be
considered for future research.

● Chun-Lin Ye*, De-Hui Dai, Wei-Lian Hu.

The aims of this study were to test the efficacy of essential oil of Allium cepa against food spoilage and
food-borne pathogenic microorganisms and its antioxidant activity. The essential oil revealed an
interesting antimicrobial effect against the tested microorganisms with the MIC and MBC values in the
ranges of 0.18e1.80 mg/mL and 0.54e3.6 mg/mL, respectively. The antioxidant activities of the essential
oil were investigated and the oil showed moderate antioxidant activities in ABTS assay (0.67 mg/mL as
IC50 value),
DPPH test (IC50 value ¼ 0.63 mg/mL) and metal chelating assay (IC50 value of 0.51 mg/mL).
Furthermore,the reducing power of the oil was dose dependent, and the reducing capacity of the oil was
inferior to butylated hydroxytoluene, which is known to be a strong reducing agent. It was suggested that
theessential oil from A. cepa may be a new potential source as natural antimicrobial and antioxidant
agents applied in food systems.

● Bedassa M1*, Abebaw A2 and Desalegn T1

In this study, onion bulb and onion leaf were analyzed for the concentration of heavy metals (Cu, Zn, Cr,
Fe, Mn, Pb and Cd). The
pattern concentration of metal in onion bulb at Mojo was in the order of (Fe>Zn>Mn>Cr>Cu>Pb>Cd),
Meki (Fe>Mn>Zn>Cr>Cu>Cd) and Ziway (Zn>Mn>Cu>Fe>Cd). Out of the tested metals Cr
concentration was found to be above the permissible limit collected from Mojo, Meki and Ziway sites and
Pb also found above the permissible limit in Mojo
sampling site in onion bulb; which indicates that consumption of onion from this area could be a health
risk. Onion leaf had high concentration of Fe, Zn, Mn and Cu than onion bulb. But the concentration of
Cr was
the reverse; i.e., was high in onion bulb than onion leaf.The result of bio-concentration factors indicates
high heavy metal concentration in soil in relation to levels in onion bulb and therefore low uptake of
heavy metals to onion.

● Reta Birhanu Kitata and Bhagwan Singh Chandravanshi*

Moderate onion consumption contributes for the daily nutritional requirements of many
essential metals, including major (Na, K, Ca and Mg) and trace metals (Cu, Co, Cr, Mn, and Zn). The
toxic metal Pb was not detected in the onion bulbs and irrigation waters revealing that the Ethiopian
onions from Meki Town contain either very low concentration (< 0.5 mg/kg) of Pb or may be free from
this metal. However the other toxic metal Cd in the Meki onions were found to be 0.6 and 0.5 mg/kg for
the onion bulb grown with water from well and water from
Lake Ziway, respectively. The values in this study are within the range reported in the literature. However
the levels determined in this study are above the WHO/FAO limit (0.02−0.2 mg/kg) and WHO/EU limit
(0.01 mg/kg) but did not reach phytotoxic level range of 1−30 mg/kg [18]. In general the levels of major
and trace metals found in the Ethiopian onions are comparable with previously reported data on onions
from other origin.

● Abdullahi, M. S.*, Uzairu, A. and Okunola, O. J.

Vegetables are very important part of a diet. With increasing health consciousness and the growing
number of vegetarians nowadays, vegetable safety is a very important issue. The results of this study
indicate the
pollution tendencies of tomatoes and onions and perhaps other vegetable crops grown within the same
vicinity. Thetrace metals concentrations were found to be above the
allowed limits of FAO/WHO and WHO/EU of all the metals analysed. However, the concentration levels
of Cu and Zn are below the MAFF allowed limits of 50 and 20
mg kg-1, respectively. Although, the essential elements Cu, Zn, Ni and Mn are beneficial to man and
plants, but found in excessive amounts above the WHO limits in
food, which could prove detrimental to health. The results further showed that with continuous discharge
of Industrial effluents from industries into the Challawa River, pollution within the study area is likely to
have severe but localized effect, except where and when water courses and levels may tend to spread the
pollutants to other areas.

● Sanjivani P. Gondane1*, P.M. Chandan2 and K.N. Panchal1

An field experiment was carried out during rabi season in the year 2013-2014 at Main Garden,
Department of Horticulture, Dr. PDKV, Akola with the objectives, to study the effect of sulphur
application on yield and quality parameters of onion and to find out optimum dose of sulphur for better
yield and quality of onion. The sulphur levels were found to be varied in yield and quality parameter. The
sulphur application @ 40 kg ha-1 found to be better in yield contributing characters like weight of fresh
as well as cured bulb, diameter of bulb, number of marketable bulbs, weight of marketable bulb per plot,
total yield per plot and total yield per hectare. The same treatment was also responsible for exhibiting
significantly
minimum splitting and bolting percentage and days required for maturity. However, better bulb quality
parameters viz., Total soluble solid, chlorophyll content and oleoresin content was observed superior in
60 kg S ha-1