Vol 6 No 1 (2019)
Articles

Influences of Storage Conditions, Cultivation and Culinary Practices, On the Antioxidant Capacity of Red Bulbs of Some Onion Varieties Grown in Burkina Faso

Virginie Marie Dakéné
National Laboratory of Public Health; 09 BP 24 Ouagadougou 09; Burkina Faso
Abdoulaye Sérémé
Substances Department / IRSAT / CNRST, 03 BP 7047 Ouagadougou 03; Burkina Faso.
Moumouni Koala
Department of Medicine and Traditional Pharmacopoeia / IRSS / CNRST, 03 BP 7047 Ouagadougou 03; Burkina Faso
Marius K. Somda
Department of Biochemistry-Microbiology; University Ouaga I Pr Joseph KI-ZERBO; 03 BP 7021 Burkina Faso
Hagrétou Sawadogo - Lingani
Food Technology Department / IRSAT / CNRST, 03 BP 7047 Ouagadougou 03; Burkina Faso
Alfred S. Traoré
Department of Biochemistry-Microbiology; University Ouaga I Pr Joseph KI-ZERBO; 03 BP 7021 Burkina Faso.
Published February 2, 2019
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Abstract

Red onion bulb is a vegetable containing micronutrients with antioxidant properties. However, certain factors can have an impact on the content of these compounds. The present research evaluate the effects of parameters such as cultural practices, storage conditions and culinary practices, on the antioxidants content of red onion bulb of some varieties grown in Burkina Faso. The identification of the factors was carried out through field surveys, and their effects on the antioxidants content were assessed and appreciated through especially specific related bibliographic and laboratory test data. The results showed that84.78% of farmers use chemical fertilizers and all of them use chemical pesticides on onion crop. They don’t use premises or equipment suitable for storage. About dishes,7.61% of cooks, peel, cut and wash onion bulb before steam cooking, boiling water cooking or oil frying them at high temperature during 30 minutes to 3 hours. Some cooks use to braise onion bulb scales as ingredients for different dishes such as barbecue. Only 02,72% of cooks grind the onion bulbs with a pestle, before using the crushed as such on barbecue, or slow cooking it in different sauces. Research results show that these culinary practices contribute declining significantly the final intake of antioxidant for the consumer's body.

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