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Allium Discoloration: the Nature of Onion Pinking and Garlic Greening
Czech J. Food Sci. Vol. 22, Special Issue Allium Discoloration: The Nature of Onion Pinking and Garlic Greening R. KUBEC1*, M. HRBÁČOVÁ1, R. A. MUSAH2 and J. VELÍŠEK1 1Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: [email protected]; 2Department of Chemistry, SUNY Albany, Albany, NY, USA Abstract: Precursors involved in the formation of pink and green-blue pigments during onion and garlic process- ing, respectively, have been studied. It has been confirmed that the formation of both pigments is of a very similar nature, with (E)-S-(1-propenyl)cysteine sulfoxide (isoalliin) serving as the primary precursor. Upon disruption of the tissue, isoalliin and other S-alk(en)ylcysteine sulfoxides are enzymatically cleaved, yielding prop-1-enyl- containing thiosulfinates [CH3CH = CHS(O)SR; R = methyl, allyl, propyl, 1-propenyl], among others. The latter compounds subsequently react with amino acids to produce the pigments. Whereas the onion and leek-related propyl, prop-1-enyl and methyl derivatives can form pink, pink-red and magenta compounds, those containing the allyl group yield dark blue products after reacting with glycine at pH 5.0. Keywords: Allium; garlic; onion; discoloration; pigment INTRODUCTION sulfoxide (isoalliin, 1). Isoalliin is the major free amino acid occurring in onion and it is also present During processing of garlic (Allium sativum L.), as a minor S-substituted cysteine sulfoxide deriva- onion (A. cepa L.) and leek (A. porrum L.) intensely tive in garlic. The key role of isoalliin in the dis- colored pigments are often formed. In the case of coloration of garlic was later confirmed by L���� garlic, green, blue-green or blue compounds are [5]. -
Nutritional and Therapeutic Potential of Allium Vegetables
18 Journal of Nutritional Therapeutics, 2017, 6, 18-37 Nutritional and Therapeutic Potential of Allium Vegetables Ravi Kant Upadhyay* Department of Zoology, D D U Gorakhpur University, Gorakhpur 273009, U.P., India Abstract: Allium vegetables are highly nutritional, its dietary use improves digestion and mental health and lower down cholesterol level. Use of onions, garlic, scallions, chives and leeks show therapeutic efficacy against cardiovascular disease, hyperglycemia, and stomach cancer, Onions contain allylsulfides and flavonoids particularly quercetin that is an important anti-oxidative and reduces hepatocytes apoptosis in streptozotocin-induced diabetic rat. Steroid saponins and sapogenins present in garlic bulbs are used to prepare soft soaps. β-chlorogenin is a characteristic steroid sapogenin from garlic that is used for skin ointment and as a shiner. Both garlic paste and soft garlic preparations are used for flavoring the food items. Garlic products that contain the most safe, effective, stable, and odorless components are the most valuable as dietary supplements. Garlic also contains non sulfur compounds such as steroid saponins. Alliums showed antimicrobial, antithrombotic, antitumor, anti-hyperlipidaemic, antiarthritic, anti-hyperglycemic anticarcinogenic potential. Allium vegetables contain organosulfur compounds, including DATS, diallyl disulfide (DADS), ajoene, and S- allylmercaptocysteine (SAMC), have been found to induce cell cycle arrest in cancer cells. Alliums have great ethnomedicinal importance as these are used as native remedies against wide spectrum of diseases including diabetes. Allium origin natural products are of great therapeutic and dietary use. These are most preferred items used by nutritionists, physicians, food technologists, food chemists. Green allium vegetables are good source of natural pharmaceutics which are good for health and act against nutritionally induced acute and chronic diseases. -
Sunday, June 3 Opening 15.00-18.00 Registration 18.00-18.50 Opening Lecture Prof
Sunday, June 3 Opening 15.00-18.00 Registration 18.00-18.50 Opening Lecture Prof. Giovanni Dugo – University of Messina “Comprehensive two -dimensional chromatography in lipid analysis: an overview” 18.50-19.40 Plenary Prof. Daniele Piomelli – University of California, Irvine USA “A role for oleoylethanolamide (OEA) in the regulation of fat-induced satiety” 20.30 Welcome Cocktail Party Monday, June 4 Food Quality and Functional Foods 9.00-9.40 Plenary Prof. Rosangela Marchelli - University of Parma “Foods and Health Claims” 9.40-10.40 Oral Communications - Antonio Serna - AB SCIEX “The detection of allergens in food matrices by LC-MS/MS” - Gianni Galaverna – University of Parma “Masked mycotoxins in durum wheat: occurrence, significance and metabolic fate” - Alessandra Amoroso – University of Pavia “The influence of in vitro simulated digestion process on α-dicarbonyl compound citotoxycity” - Giorgia Sarais – University of Cagliari “Lipidomic approach to the analysis of goat and cow yogurts” 10.40-11.10 Coffee Break 11.10-13.00 Oral Communications - Stefania Corti – Velp Scientifica “Application of the Oxitest® method to evaluate the Oxidation stability of vegetable oils at different working temperatures under accelerated conditions” - Eleonora Mazzucco – University of Piemonte Orientale “Authentication and traceability study on truffles from Piedmont” - Laura Siracusa – CNR Catania “Flavonol content and agronomical traits as a tool for the characterization of "Cipolla di Giarratana", a traditional onion landrace cultivated in Sicily” -
FDA OTC Reviews Summary of Back Issues
Number 23 The Journal of the AMERICAN BOTANI CAL COUNCIL and the HERB RESEARCH FOUNDATION Chinese Medicinals -A Comprehensive Review of Chinese Materia Medica Legal and Regulatory- FDA OTC Reviews Summary of Back Issues Ongoing Market Report, Research Reviews (glimpses of studies published in over a dozen scientific and technical journals), Access, Book Reviews, Calendar, Legal and Regulatory, Herb Blurbs and Potpourri columns. #1 -Summer 83 (4 pp.) Eucalyptus Repels Reas, Stones Koalas; FDA OTC tiveness; Fungal Studies; More Polysaccharides; Recent Research on Ginseng; Heart Panel Reviews Menstrual & Aphrodisiac Herbs; Tabasco Toxicity?; Garlic Odor Peppers; Yew Continues to Amaze; Licorice O.D. Prevention; Ginseng in Perspec Repels Deer; and more. tive; Poisonous Plants Update; Medicinal Plant Conservation Project; 1989 Oberly #2- Fall/Winter 83-84 (8 pp.) Appeals Court Overrules FDA on Food Safety; Award Nominations; Trends in Self-Care Conference; License Plates to Fund Native FDA Magazine Pans Herbs; Beware of Bay Leaves; Tiny Tree: Cancer Cure?; Plant Manual; and more. Comfrey Tea Recall; plus. #17-Summer 88. (24 pp.) Sarsaparilla, A Literature Review by Christopher #3-Spring 84 (8 pp.) Celestial Sells to Kraft; Rowers and Dinosaurs Demise?; Hobbs; Hops May Help Metabolize Toxins; Herbal Roach Killer; Epazote Getting Citrus Peels for Kitty Litter; Saffron; Antibacterial Sassafras; WHO Studies Anti· More Popular, Aloe Market Levels Off; Herbal Tick Repellent?; Chinese Herb fertility Plants; Chinese Herbal Drugs; Feverfew Migraines; -
Illinois Exotic Species List
Exotic Species in Illinois Descriptions for these exotic species in Illinois will be added to the Web page as time allows for their development. A name followed by an asterisk (*) indicates that a description for that species can currently be found on the Web site. This list does not currently name all of the exotic species in the state, but it does show many of them. It will be updated regularly with additional information. Microbes viral hemorrhagic septicemia Novirhabdovirus sp. West Nile virus Flavivirus sp. Zika virus Flavivirus sp. Fungi oak wilt Ceratocystis fagacearum chestnut blight Cryphonectria parasitica Dutch elm disease Ophiostoma novo-ulmi and Ophiostoma ulmi late blight Phytophthora infestans white-nose syndrome Pseudogymnoascus destructans butternut canker Sirococcus clavigignenti-juglandacearum Plants okra Abelmoschus esculentus velvet-leaf Abutilon theophrastii Amur maple* Acer ginnala Norway maple Acer platanoides sycamore maple Acer pseudoplatanus common yarrow* Achillea millefolium Japanese chaff flower Achyranthes japonica Russian knapweed Acroptilon repens climbing fumitory Adlumia fungosa jointed goat grass Aegilops cylindrica goutweed Aegopodium podagraria horse chestnut Aesculus hippocastanum fool’s parsley Aethusa cynapium crested wheat grass Agropyron cristatum wheat grass Agropyron desertorum corn cockle Agrostemma githago Rhode Island bent grass Agrostis capillaris tree-of-heaven* Ailanthus altissima slender hairgrass Aira caryophyllaea Geneva bugleweed Ajuga genevensis carpet bugleweed* Ajuga reptans mimosa -
• Boards • • Start • • Soups & Salads • • Between Bread
• BOARDS • • BETWEEN BREAD • CHEESE THE WALDORF afinee bleu, aged gruyere, 4 year cheddar, chicken salad, celery, candied walnuts, dark cherries, spanish almonds, honeycomb 12 sliced grapes, mayonnaise, fresh tarragon, everything croissant, green apple, fries 15 CHARCUTERIE sopressata, prosciutto, truffle ham, chorizo, VANTAGE BURGER parmesan, smoked almonds 14 cajun spiced half-pound prime beef patty, bacon onion jam, afinee bleu jalapeño aioli, applewood smoked bacon, fries 17 MEDITERRANEAN roasted garlic hummus, kalamata olive tapenade, sundried THE GROUPER RUEBEN tomato pesto, warm pita, crostini, olive oil, garlic bulb 12 pastrami seasoned local black grouper, swiss cheese saurkraut, 1000 island dressing, grilled rye, fries 22 BIG BOARD a combination of our three boards 29 • START • PIMENTO CHEESE & PORK RINDS house spice, homemade southern cheese spread 12 • ENTRÉES • SHRIMP COCKTAIL ROASTED HALF CHICKEN lemongrass infused jumbo shrimp, bloody mary cocktail 14 Italian seasoned, garlic, sea salt, lemon thyme jus, charred carrots, roasted shallots, whipped potatoes 24 FRESH SHUCKED OYSTERS west coast & east coast, half shell raw, GROUPER PICCATA watermelon granita, mignonette 16 local grouper, lemon butter, caper panko crust, garlic, cream, white wine, rice pilaf, broccolini 32 SHELLFISH PLATTER oysters, shrimp cocktail, SHRIMP & GRITS chilled Maine lobster tail, accoutrements 34 spiced royal red shrimp, stone ground grits, NEW ORLEANS OYSTERS creole butter, andouille sausage, roasted corn, garlic, butter, parsley, parmesan crumble, -
History, Benefits, Food List & Recipes
History, Benefits, Food List & Recipes The Daniel fast brings healing breakthrough in the body, mind and spirit. “This is the fast that I have chosen…to loose the bonds of wickedness, to undo the heavy burdens, to let the oppressed go free, and that you break every yoke. Then your light shall break forth like the morning, Your healing shall spring forth.” – Isaiah 58:6 HISTORY What is a fast? Fasting is abstaining from something like food, drink or entertainment for a period of time. There are many types of fasts which include: -Standard Fast (water only) -Absolute Fast (No water or food) -Partial Fast (restrict certain food and drink categories) -Intermittent Fast (Only eat during small daily window, for example: 1pm-6pm) What is the Daniel Fast? The Daniel Fast is a biblically based partial fast referenced in the Bible, particularly in two sections of the Book of Daniel: “Please test your servants for ten days, and let them give us vegetables [pulses] to eat and water to drink.” Daniel 1:12 “In those days I, Daniel, was mourning three full weeks. I ate no pleasant food, no meat or wine came into my mouth, nor did I anoint myself at all, till three whole weeks were fulfilled.” Daniel 10: 1-2 The Daniel Fast Story Daniel was among the best and the brightest of the Israelites of his time. In the book of Daniel in the Bible, the backdrop is set: King Nebuchadnezzar of Babylon had seized Jerusalem, the capital city of Judah, and had taken King Jehoiakam captive and overrun God’s temple. -
Seedimages Species Database List
Seedimages.com Scientific List (possibly A. cylindrica) Agropyron trachycaulum Ambrosia artemisifolia (R) not Abelmoschus esculentus Agrostemma githago a synonym of A. trifida Abies concolor Agrostis alba Ambrosia confertiflora Abronia villosa Agrostis canina Ambrosia dumosa Abronia villosum Agrostis capillaris Ambrosia grayi Abutilon theophrasti Agrostis exarata Ambrosia psilostachya Acacia mearnsii Agrostis gigantea Ambrosia tomentosa Acaena anserinifolia Agrostis palustris Ambrosia trifida (L) Acaena novae-zelandiae Agrostis stolonifera Ammi majus Acaena sanguisorbae Agrostis tenuis Ammobium alatum Acalypha virginica Aira caryophyllea Amorpha canescens Acamptopappus sphaerocephalus Alcea ficifolia Amsinckia intermedia Acanthospermum hispidum Alcea nigra Amsinckia tessellata Acer rubrum Alcea rosea Anagallis arvensis Achillea millifolium Alchemilla mollis Anagallis monellii Achnatherum brachychaetum Alectra arvensis Anaphalis margaritacea Achnatherum hymenoides Alectra aspera Andropogon bicornis Acmella oleracea Alectra fluminensis Andropogon flexuosus Acroptilon repens Alectra melampyroides Andropogon gerardii Actaea racemosa Alhagi camelorum Andropogon gerardii var. Adenostoma fasciculatum Alhagi maurorum paucipilus Aegilops cylindrica Alhagi pseudalhagi Andropogon hallii Aegilops geniculata subsp. Allium canadense Andropogon ternarius geniculata Allium canadense (bulb) Andropogon virginicus Aegilops ovata Allium cepa Anemone canadensis Aegilops triuncialis Allium cernuum Anemone cylindrica Aeginetia indica Allium fistulosum Anemone -
Onion and Leek Seed Production
PNW 433 ONION AND LEEK SEED PRODUCTION M. K. THORNTON, s. K. MOHAN, D. 0. WILSON, R. G. BEAVER, & w. M. COLT Onion (Allium cepa) and to a lesser degree leek (Allium ONION PRODUCTION porrum) are important vegetable crops in the Pacific Northwest. METHODS Most of the seed for these crops is produced under contract in Onions are a biennial crop, and the irrigated areas of the Snake River Valley of Idaho and most seed is produced from bulbs that Oregon. Smaller acreages are also grown in the Willamette are grown from seed planted in the Valley and Madras regions of Oregon and in the Columbia spring and carried over through the Basin of Washington. winter as small plants in the field. Production practices vary among the growing areas of These plants flower the following the Pacific Northwest due to variations in amount of rainfall, spring. This is called the seed-to-seed seasonal temperatures, and disease incidence. Net returns vary method. Onion seed is also produced depending upon cost of production and gross returns as influ from bulbs grown, harvested, and enced by seed yield, quality, purity, and type of contract. replanted in the fall, or stored and replanted the following spring. This approach, known as the bulb-to-seed method, is more expensive, but offers certain advantages. SEED-TO-SEED METHOD Yield of onion seed produced by the seed-to-seed method is often higher than that from the bulb-to-seed method because most of these fields have a greater number of plants per acre. Production costs are lower be cause the plants are produced directly from seed and bulbs are not harvested and stored. -
Onion and Leek Consumption, Garlic Supplement Use and the Incidence of Cancer
Onion and leek consumption, garlic supplement use and the incidence of cancer Citation for published version (APA): Dorant, E. (1994). Onion and leek consumption, garlic supplement use and the incidence of cancer. Maastricht: Datawyse / Universitaire Pers Maastricht. Document status and date: Published: 01/01/1994 Document Version: Publisher's PDF, also known as Version of record Please check the document version of this publication: • A submitted manuscript is the version of the article upon submission and before peer-review. There can be important differences between the submitted version and the official published version of record. People interested in the research are advised to contact the author for the final version of the publication, or visit the DOI to the publisher's website. • The final author version and the galley proof are versions of the publication after peer review. • The final published version features the final layout of the paper including the volume, issue and page numbers. Link to publication General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights. • Users may download and print one copy of any publication from the public portal for the purpose of private study or research. • You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal. If the publication is distributed under the terms of Article 25fa of the Dutch Copyright Act, indicated by the “Taverne” license above, please follow below link for the End User Agreement: www.umlib.nl/taverne-license Take down policy If you believe that this document breaches copyright please contact us at: [email protected] providing details and we will investigate your claim. -
Onions and Leeks
for the Gardener Growing Onions and Leeks here are approximately 400 species of wild onions, leeks, and their relatives found world-wide. The principal garden Tspecies are – Allium cepa u Bulbing onions Allium cepa aggregatum u Shallots, multiplier onions, potato onions Allium cepa proliferum u Topset onions, Egyptian onions, tree onions Allium sativum sativum u Softneck, artichoke garlic Allium sativum ophioscorodon u Stiffneck, ophio, topsetting garlic Allium ampleloprasum (porrum) u Leeks, elephant garlic Allium fistulosum u Bunching onions, scallions Allium schoenoprasum u Chives Onions’ dry, papery outer layers protect the bulbs’ Allium tuberosum u Chinese chives stocks reduce tree size (15-20 feet) succulent inner layers from drying and damage. Illustration by Megan O’Dea ONIONS – Allium cepa The cultivated species of onions are thought to be native to Central and Southwest Asia—Iran, Afghanistan, and Pakistan. Evidence of cultivated onions dates back to 2,800-3,200 bc in Egypt, with onions in evidence both in the decoration and hieroglyphics of the pyramids. The bulbs were also used as part of the embalming and mummification process. Onions are biennial herbaceous plants commonly grown as annuals. They are seeded in the fall or early spring, harvested in the summer, and used fresh or stored for winter. They feature a restricted, shallow root system, with unbranched, pure white succulent roots measuring 6 x 6 inches. Much like the perennial grasses of the steppes and plains, Alliums are constantly sloughing off old roots (almost on a daily basis) and developing new feeding roots. As a result they add significant amounts of organic matter to the soil and contribute to much-improved surface soil structure. -
ROBINSON's SEEDS and PLANTS
ROBINSON’S SEEDS and PLANTS Over 150years of Growing and Showing Vegetables SEASON 2021 www.mammothonion.co.uk Established 1860 and still family owned ‘Vegetables which taste as good as they look’. Visiting, watch for the sign Peardrop Tomato Mammoth Improved Onion Mammoth Blanch Leeks. Ringo Sweet Pepper Marconi Sweet Pepper Kingston Gold French Bean Mammoth Blanch Leek Stonehead F1cabbage Genovese Courgette Karella Crown Prince Squash Big Green F1 Tomato Hispi F1 Cabbage Solent Wight Garlic W. Robinson & Son (Seeds & Plants) Ltd Sunny Bank, Forton, Nr. Preston, Lancs, PR3 0BN Tel: +44 (0)1524 791210 Fax: +44 (0)1524 791933 www.mammothonion.co.uk e-mail: [email protected] find us on Facebook.com/mammothvegetables OUR HISTORY, Our founder, William Robinson, started the nursery in 1860. At that time the nursery grew a very different range of crops, ranging from soft fruit, apples, plums and pears, to onions, leeks and all the usual vegetables of the time. He also kept cows and horses to use on the smallholding. The nursery was as is now a spread of over 22acres. The next generation, also called William Robinson, started to improve the size of onions and leeks in particular. This was done as it is still done today by selection. Only the best specimens were allowed to seed. He started to exhibit the results in the local Flower Shows of the time, winning many prizes. Soon other exhibitors wanted to grow the strain and the vegetable business as we know it was born. He called all his large varieties of vegetable by the prefix Mammoth, as we still do today.