Preprint Review Version 1 Preserved in Portico This version is not peer-reviewed

A Comprehensive Review of the Nutritional, Pharmacological, and Industrial Value of Polyphenolic Antioxidants Found in Onions

Version 1 : Received: 4 September 2021 / Approved: 8 September 2021 / Online: 8 September 2021 (08:48:16 CEST)

How to cite: Sharma, M.; Bandi, A. A Comprehensive Review of the Nutritional, Pharmacological, and Industrial Value of Polyphenolic Antioxidants Found in Onions. Preprints 2021, 2021090136 (doi: 10.20944/preprints202109.0136.v1). Sharma, M.; Bandi, A. A Comprehensive Review of the Nutritional, Pharmacological, and Industrial Value of Polyphenolic Antioxidants Found in Onions. Preprints 2021, 2021090136 (doi: 10.20944/preprints202109.0136.v1).

Abstract

Onions are an excellent source of a variety of essential antioxidants, polyphenols, and other phytonutrients. These onions were used to enhance the meal's flavour and aroma. Additionally, onions have long been recognised for their ability to change food texture, making it more pleasant for eating. Among the most significant phenolic compounds identified in onions was Quercetin, which has been proven to be very helpful for maintaining good health by reducing the risk of heart disease, cancer, and a number of other severe conditions. Polyphenol extraction is essential for the effective usage and research of these phytochemicals. Previously, the extraction process was complicated by a variety of traditional methods, but with the aid of contemporary technology, the procedure was simplified. Additionally, it was found that red onions had greater health benefits than yellow onions, which were the most commonly used kind at the time. Apart from their health benefits, polyphenols were well recognised for their industrial use in dyeing, polymer manufacturing, and resin synthesis.

Keywords

onion; polyphenolics; antioxidants; extraction; health

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