Non-structural carbohydrates in processed soft fried onion (Allium cepa L.)

The effects of curing, removal of top and root, peeling, storage of raw and peeled onion on the content of non-structural carbohydrates and the ability of onion to develop a brown colour were studied. Glucose, fructose, sucrose, 1-kestose, neokestose, nystose, 1(F)-beta-D-fructofuranosylnystose and four unknown oligofructosides were quantified using high performance anion exchange chromatography coupled with pulsed amperometric detection (HPAEC-PAD). Field drying affected the concentration of fructose only. Glucose, fructose and an unknown fructan decreased in concentration while the concentration of, e.g. 1-kestose, neokestose and nystose increased by removal of root and top of the onions when stored at 15 degreesC for one week. Peeling had minor influence on changes in non-structural carbohydrates. Storage of non-peeled (raw) onions at 5 degreesC and storage of mechanically damaged and peeled onion at 20 degreesC promoted fructan hydrolysis and browning of soft fried onion. Similar changes were produced by long-term storage of cultivars of common onion. Dry matter and fructose increased during storage of peeled onions at both 5 and 20 degreesC. The increase in fructose content during storage was due to a significantly decrease in the content of 1-kestose, neokestose, 1(F)-beta-D-fructofuranosylnystose, an unknown fructan and total fructans. It was concluded that the missing ability of industrially processed onions to develop a brown colour may be overcome by storage of the peeled onions for a few hours or even overnight at 5 degreesC.