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Nutritional and biochemical profile and bioactive properties of four Greek local landraces of onion

2026Artigo científico Acesso aberto
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dc.contributor.authorPolyzos, Nikolaos
dc.contributor.authorAlmeida, Daiana
dc.contributor.authorFernandes, Ângela
dc.contributor.authorPires, Tânia C.S.P.
dc.contributor.authorSilveira, Tayse F. F. da
dc.contributor.authorBarros, Lillian
dc.contributor.authorPetropoulos, Spyridon A.
dc.date.accessioned2026-03-06T11:20:00Z
dc.date.available2026-03-06T11:20:00Z
dc.date.issued2026
dc.description.abstractThe preservation of genetic diversity of horticultural crops is essential for modern agroecosystems that face pressure from climate change and the intensification of crop production. Methodology In the present work, the nutritive value, chemical profile and bioactive properties of four Greek onion local landraces were investigated for the first time. The tested genotypes included three local landraces originated from the region of Thiva, one landrace collected from Evoia, as well as one commercial cultivar which was used as the control treatment. All the genotypes were assessed in terms of nutritional value, chemical composition and bioactivities. Results and discussion Our results indicate a high variability in the nutritive value and the chemical profile of the studied genotypes, while varied bioactive properties were also recorded. The bulbs of the local landrace ON5 were the richest in polyphenols and quercetin in particular, a finding which was also accompanied by the highest antioxidant activity. On the other hand, the commercial cultivar was the richest in total and individual free sugars, as well as in total dietary fibers and total organic acids, results which indicate a sweeter taste and higher pungency. In conclusion, the studied landraces showed promising properties and they could be further valorized through the implementation of breeding programs aiming to produce new elite onion genotypes with high nutritional and bioactive potential.pt_PT
dc.description.sponsorshipThe author(s) declared that financial support was received for this work and/or its publication. This work was financially supported by national funds through FCT/MCTES (PIDDAC): CIMO, UIDB/00690/2020 (DOI: 10.54499/UIDB/00690/2020) and UIDP/00690/2020 (DOI: 10.54499/UIDP/00690/2020); and SusTEC, LA/P/0007/2020 (DOI: 10.54499/LA/P/0007/2020). The authors are also grateful to the National funding by FCT, through the institutional to LB (CEEC-INST, DOI: 10.54499/CEECINST/00107/2021/CP2793/CT0002) and AF (2023.11031.TENURE.014), and the PhD fellowship (2024.01522.BD) of DA.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPolyzos, Nikolaos; Almeida, Daiana; Fernandes, Ângela; Pires, Tania S. P.; Silveira, Tayse F. F. da; Barros, Lillian; Petropoulos, Spyridon A. (2026). Nutritional and biochemical profile and bioactive properties of four Greek local landraces of onion. Frontiers in Plant Science. ISSN 1664-462X. 17, p. 1-15pt_PT
dc.identifier.doi10.3389/fpls.2026.1743587pt_PT
dc.identifier.issn1664-462X
dc.identifier.urihttp://hdl.handle.net/10198/29484
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherFrontierspt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relationCEECINST/00107/2021 - IPB
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAlliaceaept_PT
dc.subjectAllium cepa Lpt_PT
dc.subjectAntimicrobial propertiespt_PT
dc.subjectAntioxidant activitypt_PT
dc.subject Fatty acidspt_PT
dc.subjectMacronutrients
dc.subjectNutritional value
dc.subjectPhenolic compounds
dc.titleNutritional and biochemical profile and bioactive properties of four Greek local landraces of onionpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardNumberUIDP/00690/2020
oaire.awardNumberLA/P/0007/2020
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardTitleCEECINST/00107/2021 - IPB
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.awardURIhttp://hdl.handle.net/10198/35838
oaire.citation.endPage3909pt_PT
oaire.citation.issue5pt_PT
oaire.citation.startPage3870pt_PT
oaire.citation.titleComprehensive Reviews in Food Science and Food Safetypt_PT
oaire.citation.volume22pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
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oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamH2020
oaire.fundingStream6817 - DCRRNI ID
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person.givenNameJoana S.
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person.givenNameTânia C.S.P.
person.givenNameTayse F. F. da
person.givenNameLillian
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project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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