Comparative Studies on Nutritive and Antinutritive Composition of Onions (Allium cepa) Bulb and Leaves
DOI:
https://doi.org/10.62050/ljsir2026.v4n2.836Keywords:
Allium cepa, Amino acid, Bulb, Leave, Nutritional valueAbstract
Onion (Allium cepa) is a popular food due to its typical taste and attributed medicinal importance. This paper compared the nutritional and antinutritional content of its bulbs and leaves. The proximate composition was determined through standard methods of analysis, and the amino acid profiles and the antinutrient contents were determined using the known procedures. The proximate composition (%) of the bulb and leaves, respectively, was as follows: crude protein (17.37, 3.78), fat (16.47, 3.24), ash (5.19, 11.47), crude fiber (5.31, 4.77), moisture (9.32, 3.37), and carbohydrates (46.38, 71.70). The predominant antinutrients identified included oxalate (22.14, 5.52%), alkaloids (19.71, 12.18%), flavonoids (22.11, 6.03%), and phytate (16.25 and 83.02 mg/100 g, respectively). The percentage of total essential amino acid (TEAA) values (with His) varied between 39.17% in the bulb and 48.27% in the leaves. Amino acid profiling showed that the two samples had an acidic nature. The highest concentration of essential amino acids in the bulb and the leaf samples was leucine, with 7.41 and 6.10 g/100 g crude protein, respectively. The non-essential amino acids showed glutamic acid (12.64 g/100 g crude protein) as the dominant amino acid in the bulb, while aspartic acid (5.80 g/100 g crude protein) was the highest in the leaves. These results highlight the nutritional value of Allium cepa and indicate its possible use as a dietary supplement. Proper intake of the bulbs as well as the leaves can make significant contributions towards fulfilling human nutritional and health requirements.
Downloads
References
Gurib-Fakim, A. (2006). Medicinal plants: traditions of yesterday and drugs of tomorrow. Molecular aspects of medicine. 27(1):1-93. http://dx.doi.org/10.1016/j.mam.2005.07.008
Heinrich, M., Williamson, E.M., Gibbons, S., Barnes, J. and Prieto-Garcia, J. (2017). Fundamentals of pharmacognosy and phytotherapy E-BOOK: Elsevier Health Sciences. https://shop.elsevier.com/books/fundamentals-of-pharmacognosy-and-phytotherapy/
Zhang, H.Y. and Wang, L.F. (2002). Theoretical elucidation on structure – antioxidant activity relationships for indolinonic hydroxylamines.Bioorg. Med. Chem. Lett., 12: 225–227. https://doi.org/10.1016/S0960-894X(01)00724-7
Virgili, F., Scaccini, C., Packer. and Rimbach, G. (2001). Cardiovascular disease and nutritional phenolics. In: Pokorny J, Yanishlieva N, Gordon M (Eds.), Antioxidants in Food. Woodhead Publishing Ltd., Cambridge, pp. 87–99.
Geissler, C. and Powers, H.J. (2017). Human nutrition: Oxford University Press.
Paul, S. (2006). Mineral and trace elements. In Human nutrition (11th ed.). Elsevier Churchill Livingstone, Netherlands
Hussein, W. I., Faizy, H. S., & Youssef, S. M. A. (2022). Nutritional values and phytochemical analysis of Allium calocephalum Wendelbo, a valuable endemic wild garlic to Zagros mountains. Revista Bionatura, 7(4), 1–7. https://doi.org/10.21931/RB/2022.07.04.17
Demirci, K.S., Eroglu, O.E., Mataraci, K.E, Yilmaz, M.A., Zengin, G. and Boga, M. (2019). Comprehensive analysis of an uninvestigated wild edible medicinal garlic species from Turkey: Allium macrochaetum Boiss & Hausskn. Journal of food biochemistry.43(7):e12928 https://doi.org/10.1111/jfbc.12928
Oku, S., Ueno, K and Tsuruta, Y. (2019). Sugar accumulation and activities of enzymes involved in fructan dynamics from seedling to bulb formation in onion (Allium cepa L.). Scientia Horticulturae. 247:147-155. https://doi.org/10.1016/j.scienta.2018.12.013
García-Herrera, P., Morales, P. and Fernández-Ruiz V, (2014). Nutrients, phytochemicals and antioxidant activity in wild populations of Allium ampeloprasum L., a valuable underutilized vegetable. Food research international.62:272-279. https://doi.org/10.1016/j.foodres.2014.03.004
Mahmood, N., Muazzam, M. A., Ahmad, M., Hussain, S., & Javed, W. (2021). Phytochemistry of Allium cepa L. (Onion): An overview of its nutritional and pharmacological importance. Scientific Inquiry and Review, 5(3), 41–59. https://doi.org/10.32350/sir/53.04
Rose, P., Whiteman, M., Moore, P. K., & Zhu, Y. Z. (2005). Bioactive S-alk(en)yl cysteine sulfoxide metabolites in the genus Allium: The chemistry of potential therapeutic agents. Pharmacological Research, 52(5), 419–426. https://doi.org/10.1016/j.phrs.2005.12.007
Akash, M. S. H., Rehman, K., & Chen, S. (2014). Spice plant Allium cepa: Dietary supplement for treatment of type 2 diabetes mellitus. Nutrition, 30(10), 1128–1137. https://doi.org/10.1016/j.nut.2014.02.011
Shokri, S., Abdoli, N., Sadighara, P., Mahvi, A.H., Esrafili, A., Gholami, M., Behrooz Jannat, B. and Yousefi, M. (2022). Risk assessment of heavy metals consumption through onion on human health in Iran. Food Chemistry: X 14, 100283. https://doi.org/10.1016/j.fochx.2022.100283
Aksay, G. and Yavuzaslanoglu, E. (2023). Status of onion production in Turkiye and in the world, effects of abiotic and biotic stress factors. Anatolian Journal of Botany, 7(1), 32-39 https://doi.org/10.30616/ajb.1240014
Adeoti, O., Oyedele, O.A. and Yusuf, A. (2021). The water footprint of dry onion production in Nigeria. Water Resources and Industry, 25, 100147. https://doi.org/10.1016/j.wri.2021.100147
Griffiths, G., Trueman, L., Crowther, T., Thomas, B., & Smith, B. (2002). Onions: A global benefit to health. Phytotherapy Research, 16(7), 603–615. https://doi.org/10.1002/ptr.1222
Association of Official Analytical Chemists (2006). Official Method of Analysis of the AOAC (W. Horwitz Editor) Eighteen Edition, Washington; DC, AOAC.
Association of Official Analytical Chemists (1980). Official Method of Analysis of the AOAC (W. Horwitz Editor) Thirteenth Edition. Washington DC, AOAC
Paul, A. and Southgate, D. (1978). The Composition of Foods. 4th Edn. Eleservier, North, Holland Biomedical Press, Amsterdam.
Haug, W. and Lantzsch, H. J. (1983). Sensitive method for the rapid determination of phytate in cereals and cereal products. Journal of the Science of Food and Agriculture, 34(12), 1423–1426. https://doi.org/10.1002/jsfa.2740341217
Eze, S. O and Obinwa, E. (2014) Phytochemical and nutrient evaluation of the leaves and fruits of Nauclea Latifolia (Uvuru-ilu). Communications in Applied Sciences.2(1): 8-24.
Peace, R. W., & Gilani, G. S. (2005). Chromatographic determination of amino acids in foods. Journal of AOAC International, 88(3), 877–887. https://doi.org/10.1093/jaoac/88.3.877
Aremu, M.O., Passali, D.B., Ibrahim, H. and Akinyeye, R.O. (2018). Chemical composition of wonderful kola (Bucchlozia coriacea) and breadfruit (Artocarpus altilis) seeds grown in south-south, Nigeria. Bangladesh J. Sci. Ind. Res. 53(2), 125-132. https://doi.org/10.3329/bjsir.v53i2.36673.
Gupta, D., Lalwani, D., & Gupta, R. (2022). Extraction and evaluation of Allium cepa for pharmacological action. GSC Biological and Pharmaceutical Sciences, 18(2), 168–172. https://doi.org/10.30574/gscbps.2022.18.2.0043
Ali, A. (2009), Proximate and mineral composition of the marchubeh (Asparagus officinalis), World Dairy and Food Science 4(2): 142 – 149.
Wardlaw, G.M and Kessel, M.W. (2002). Perspectives in Nutrition. 5th Edn., McGraw Hill, New York, pp. 162-452.
Sharma, A., Singh, V.K., Verma, P. and Bhardwaj, R. (2018). Lipid accumulation in storage organs of plants. Plant Physiology and Biochemistry, 130, 236–245.
Shehu, A., Shehu A., Yahaya B, Umar, A. and Mustapha, I. (2023). Proximate and Phytochemical Analysis of Some Selected Spices; Garlic (Allium Sativum), Ginger (Zingiber Officinale) and Onion (Allium Cepa). International Journal of Research Publication and Reviews, 4(9), pp 3405-3415 . https://ijrpr.com/uploads/V4ISSUE9/IJRPR17541.pdf
Akanbi, W.B., Adeboye, C.O., Olaniyan, A.A., & Togun, A. O. (2012). Nutritional composition and sensory properties of dried leafy vegetables. African Journal of Food Science, 6(5) 104–109. https://doi.org/10.5897/AJFS11.160
Ogundola, A.F., Yekeen, T.A., Arotayo, R. A., Akintola A.O., Ibrahim A.O., Adedosu, H. O. and Bello, M.O. (2021). Evaluation of nutrients in leaves and seeds of Calotropis procera (linn); a multipurpose plant. Journal of Pharmacy and Nutrition Science, 11(1), 33 – 39. https://doi.org/10.29169/1927-5951.2021.11.05
UICC/WHO, (2005). Global action against cancer, UICC and WHO Publications Department, Geneva.
Uhegbu, F.O., Iweala, E.E.J. and Kanu, I. (2011). Studies on the chemical and antinutritional content of some Nigerian spices. International Journal of Nutrition and Metabolism Vol. 3(6), pp. 72-76. http://www.academicjournals.org/ijnam
Borquaye, L.S., Darko. G., Laryea M.K., Gasu, E.N, Amponsah, N.A.A. and Appiah, E.N (2017). Nutritional and anti-nutrient profiles of some Ghanaian spices, Cogent Food & Agriculture, 3:1, 1348185, https://doi.org/10.1080/23311932.2017.1348185
Aremu, M.O., Olaofe, O. and Akintayo, E.T. (2006). A comparative composition of some Nigerian under-utilized legume flours. Pak. J. Nutri., 5(1), 34-38. https://doi.org/10.3923/pjn.2006.34.38
Aremu, M.O., Abeekaa, L.P., Zando C., Obasi, B.C., Aremu, D.O., Passali, D.B. and Omotehinwa, F.H. (2023). Proximate, phytochemical and amino acid compositions of sodom apple (Calotropis procera) leaves and fruits. Lafia Journal of Scientific and Industrial Research, 1(1&2), 28 – 37. https://doi.org/10.62050/ljsir2023.v1n2.271.
John, E.K., Bello, H.F. and Thomas, O. (2019). Variability of oxalate content in different parts of edible vegetables. Plant Foods for Human Nutrition, 74(2), 221-228
Zaynab, M., Sharif, Y., Abbas, S., Afzal, M. Z., Qasim, M., Khalofah, A., Ansari, M. J., Khan, K. A., Tao, L., & Li, S. (2021). Saponin toxicity as key player in plant defense against pathogens. Toxicon, 193, 21–27. https://doi.org/10.1016/j.toxicon.2021.01.009
Mainasara, M.M., Aliero, B.L., Aliero, A.A. and Dahiru, S.S. (2011). Phytochemical and antibacterial properties of Calotropis procera (Ait) R. Br. (Sodom Apple) fruit and bark extracts. International Journal of Modern Botany, 1(1), 8-11. https://doi.org/10.5923/j.ijmb.20110101.03
Musa. A. and Ogbadoyi, E.O. (2014). Determination of anti-nutrients and toxic substances of selected fresh leafy vegetables obtained from Minna town, Nigeria. Nigerian J. of Basic and Applied Sci., 22(3&4): 79-83. http://dx.doi.org/10.4314/njbas.v22i3.5
Ahmad, N.A., Alizadeh, B.B., Vasiee, A. and Mehrnia, M.A. (2023). Identification of phytochemical, antioxidant, anticancer and antimicrobial potential of Calotropis procera leaf aqueous extract. Scientific Reports, 13, 14716. https://doi.org/10.1038/s41598-023-42086-1
Oshodi, A.A., Olaofe O. and Hall, G.M. (1993). Amino acid, fatty acid and mineral composition of pigeon pea (Cajanus cajan). International Journal of Food Sciences and Nutrition, 43(4), 187-191. https://doi.org/10.3109/09637489309027541
FAO/WHO/UNU (1985). Energy Requirements. Technical Report and Series Protein No. 724, Geneva. Ghafoornissa.
Olaofe, O. and Akintayo, E.T. (2000). Prediction of isoelectric points of legume and oil seed proteins from amino acid composition, J. Technoscience 4: 49-53
Olaofe, O., Adeyemi, F.O. and Adediran, G.O. (1994). Amino acid and mineral composition and functional properties of some oil seeds. Journal of Agricultural and Food Chemistry. 42, 878 – 881. https://doi.org/10.1021/jf00040a007.
Aisegbu, J.E. (1989). Some biochemical evaluation of fluted pumpkin seed, Journal of the Science Food and Agriculture 40:15-25. https://doi.org/10.1002/jsfa.2740400207
Aremu, M.O., Nweze, C.C. and Alade, P. (2011). Evaluation of protein and amino acid composition of selected spices grown in the middle belt region of Nigeria, Pak. J. Nutri. 10(10): 991 – 995. https://doi.org/10.3923/pjn.2011.991.995
Aremu. M.O., Olaofe, O. and Akintayo, E.T. (2006). Compositional evaluation of cowpea (Vigna unguiculata) and scarlet runner bean (Phaseolus Cocineus) varieties grown in Nigeria, J. Food, Agric and Enviro 4(2): 39-46.
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Matthew Olaleke Aremu, Benjamin Musa, Adeiza Jesse Omeiza, David Bala Passali, Dorcas Oluwakemi Aremu, Stella Chintua Ortutu, Mohammed Alhaji Mohammed (Author)
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
