Analysis of the nutritional quality and micro components of textured and ordinary onions

Abstract The goal of this study is to establish a theoretical foundation for the further development and utilization of textured onions' edible value and health benefits, thereby laying the groundwork for a quality evaluation system. The experiment selected three onion varieties as subjects of the research: the yellow-skinned “Jinbao” onion, the Powdered onions “Qin Hongbao” onion, and the taste-type “Baiyu” onion. The experiment then measured and analyzed the flavor quality of these onions. The results showed that the polyphenol content of the three onion varieties ranged from 69.11 to 129.34 (mg/kg). Testy onions had a polyphenol content more than 1.3 times higher than ordinary onions, indicating a higher antioxidant capacity. The range of organic acid content is 2,952.01–34,773.03 µg/g. Taste-type onions have an organic acid content more than seven times higher than ordinary onions. In terms of sugar content, the range is between 18.39 and 41.29 mg/g. The sugar content of testy onions is more than 1.2 times that of ordinary onions, which is the key factor contributing to their higher sweetness compared to ordinary onions. In terms of amino acid content, the content was 878.38–1757.49 µg/g, and the content of taste-type onion was the highest, reaching 1757.49 ug/g, which was more than twice that of yellow-skinned onion. Based on the analysis of the above indicators, the comprehensive quality of tasty onion is significantly better than that of ordinary onion, and it has more advantages in terms of edible value and health care function, and has a broad application prospect and development potential.