A Study on Isolation and Characterization of Flavonoids and Anthocyanins Found in Primary Red Onions

Abstract

Onions have a relatively high dietary energy content compared to other fresh vegetables, and they are also high in protein, carbs, and calcium and riboflavin, making them an excellent source of these nutrients. When it comes to making sure that your food is safe to eat, hygiene is the most important factor. With proper food hygiene, the majority of food-borne illnesses can be avoided. Food handling is concerned with ensuring that food is handled, stored, and prepared in a manner that minimizes the risk of contamination or infection from farm to fork. So the current study's objectives were to separate and characterize the flavonoids and anthocyanins found in the primary red onion cultivar that was cultivated, as well as to assess the stability of the pigments when shredded red onion was stored in perforated films. Result of the study is shows that the shredded onion was stored under porous and non-perforated polypropylene films in an initial investigation accomplished. The product was unsatisfactory due to the concentration of off flavors caused by the non-perforated films. The commodity experienced shriveling due to water loss while kept on open trays.