Barbara Mysiak

University of Life Sciences in Lublin

Maria Tendaj

University of Life Sciences in Lublin


Studies carried out in 2003–2005 included determinations of free phenolic acids content in edible parts (shoots, pseudostem) of onion, shallot, and Welsh onion grown for green bunching in the field and forced in the greenhouse. Plants for phenolic acids contents analyses were achieved from setting the small bulbs (common onion, shallot) or annual plants from the seedling setting in the case of Welsh onion. In the field cultivation, plants were grown under short-term covers made of perforated PE film and non-woven PP, while forcing was realized in heated and unheated greenhouse. Free phenolic acids contents were determined after plant harvest, when plants reached the size useful for trading in bunches. Phenolic acids contents were determined in shoots and pseudostem by means of spectrometric Arnova method with recalculation onto caffeic acid. Performed study revealed that shoots contained significantly more free phenolic acids as compared to the pseudostem. Referring to the field cultivation, the component concentration in shoots was 0.23 mg·100 g-1 FW, whereas due to forcing 0.135 mg·100 g-1 FW, on average. Contents of phenolic acids at pseudostems of studied plants from the field cultivation were 0.05 mg·100 g-1 FW, while at forced plants 0.04 mg·100 g-1 FW. No significant differences related to the level of phenolic acids between common onion and shallot were found, both in shoots and pseudostem. However, shoots of Welsh onion contained significantly less phenolic acids, regardless the cultivation place and cover application. The accelerated
field cultivation resulted in shoots of Welsh onion was 0.19 mg·100 g-1 FW phenolic acids in FW, whereas the greenhouse forcing 0.11 mg·100 g-1 FW. Regardless the species, forced plants contained considerably less phenolic acids (namely in shoots) as compared to plants grown in the field.


phenolic acids, onion, shallot, Welsh onion, shoots, pseudostem

Brat P., George S., Bellamy A., Chaffaut L.D., Scalbert A., Mennen L., Arnault N., Amiot M.J., 2006. Daily polyphenol intake in France from fruit and vegetables. Am. Soc. Nutr. J. Nutr., 136, 2368–2373.
Chu Y.F., Sun J., Wu X., Liu R.H., 2002. Antioxidant and antiproliferative activities of common vegetables. J. Agric. Food Chem., 50, 6910–6916.
Framakopea Polska V., 1999. Wyd. PT Farm. Warszawa.
Horbowicz M., 1999. Changes of the flavonols content in onion during the vegetation period and storage. Veg. Crops Res. Bull. 50, 81–91.
Kroon P.A., Williamson G., 1999. Hydroxycinnamates in plants and food: current and future perspectives. J. Sci. Food Agric., 79, 335–361.
Manach C., Scalbert A., Morand C., Rémésy C., Jiménez J., 2004. Polyphenols: food sources and biaavailability. Am. J. Clin. Nutr., 79, 727–747.
Mattila P., Hellström J., 2006. Phenolic acids in potatoes, vegetables and some of their products. J. Agic. Food Chem. 54, 8954–8961.
Ng A., Parker M.L., Parr S.J., 2000. Physicochemical characteristics of onion (Allium cepa L.) tissues. J. Agric. Food Chem. 48, 5612–5617.
Pellegrini N., Colombi B., Salvatore S., Brenna O., Galavema G., Del Rio D., Bianchi M., Bennett R.N., Brighenti F., 2006. Evaluation of antioxidant capacity of some fruit and vegetable foods: efficiency of extraction of a sequence of solvents. J. Sci. Food Agric. 87(1), 103–111.
Szaufer-Hajdrich M., 2004. Phenolic acide in leaves of species of the Aquilegia L. genus. Herba Pol. 50, 2, 50–54.
Tanaka T., Kojima T., Kawamori T., Wang A., Suzui M., Okamoto K., Morl H., 1993. Inhibition of 4-nitroquinoline-1-oxide-induced rat tongue carcinogenesis by the naturally occuring plant phenolics caffeic, ellagic, chlorogenic and ferulic acids. Carcinogenesis, 14, 1321–1325.
Tendaj M., Mysiak B., 2006. Yield of onion and shallot grown for the green bunching. Folia Hort. Supl. 2, 186–191.
Tendaj M., Mysiak B., 2007. Usefullness of Japanese bunching onion (Allium cepa L.) for forcing in greenhouse. Acta Agrobot. 60 (1), 143–146.
Tomas-Barberan F.A. Clifford M.N., 2000. Dietary hydroxybenzoic acid derivatives and their possible role in health protection. J. Sci. Food Agric. 80, 1024–1032.
Yang J., Meyers K.J., Heide J., Liu R.H., 2004. Varietal differences in phenolic content and antioxidant and antiproliferative activities of onion. J. Agric. Food Chem. 52, 6787–6793.


Barbara Mysiak 
University of Life Sciences in Lublin
Maria Tendaj 
University of Life Sciences in Lublin



Articles are made available under the conditions CC BY 4.0 (until 2020 under the conditions CC BY-NC-ND 4.0).
Submission of the paper implies that it has not been published previously, that it is not under consideration for publication elsewhere.

The author signs a statement of the originality of the work, the contribution of individuals, and source of funding.


Most read articles by the same author(s)