Reginaldo Ferreira Sulino

Changes in chlorophyll, anthocyanins and phenolic compounds concentration in fresh-cut onion

The minimal processing of onion is practical and convenient to consumers, eliminating the inconvenience of peeling, cutting, unwanted odour and tearing effect. The study aimed to estimate the levels of chlorophyll, anthocyanins and phenolic compounds in fresh-cut onions, triturated in the form. Onions, white and purple, obtained in Pombal-PB were conducted in the Laboratory of Food Analysis, Federal University of Campina Grande, Campus Pombal and subjected to minimal processing: selection, removal of external catophilos, sanitising and rinsing, 10 minutes, with 200 and 5 mg.L–1 free chlorine (Sumaveg®), respectively; drain up to 60 minutes, placing in pot of polystyrene (PS 6, 100 mL) with lid, and stored at 4 ± 0.5°C under 65 ± 5% RH for eight days. Overall, there was a reduction in chlorophyll content in onions during storage, especially in purple. The anthocyanin content decreased about 30% during storage in the purple onion. Levels of phenolics increased until day 2 of testing, thereby reducing days until end of analysis.