title: Morphological, nutritional and chemical description of "Vatikiotiko", an onion local landrace from Greece.
abstract: "Vatikiotiko" is an onion local landrace from Greece with special quality features, such as strong and pungent taste and storability. In this study, we tried for the first time to describe this landrace and record its morphological traits and nutritional value in comparison with commercially cultivated genotypes ("Creamgold", "Red Cross F1" and "Sivan F1"). Nutritional value of "Vatikiotiko" was higher than commercial genotypes, whereas total sugars, fructose and glucose content were lower in "Vatikiotiko" and "Creamgold" onions. Fatty acids composed mostly from polyunsaturated fatty acids (linoleic and α-linolenic acid), whereas for "Vatikiotiko" saturated and monounsaturated fatty acids were detected in equal amounts (29.79% and 30.60%, respectively). "Vatikiotiko" and "Creamgold" had low antioxidant activity (DPPH radical scavenging activity), especially when comparing with "Sivan F1" and "Red Cross F1", whereas no flavonoids were detected in "Vatikiotiko". The overview of "Vatikiotiko" landrace supported its special character regarding its nutritional value (sugar content, mineral composition and fatty acids profile) and the necessity to revalorize and protect its traditional culture. The potential of introducing it as Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) product has also been discussed.
authors.affiliation: Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, 38446 N. Ionia, Magnissia, Greece. Electronic address: fangio57gr@gmail.com.
authors.forename: Spyridon A
authors.initials: SA
authors.lastname: Petropoulos
authors.affiliation: Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5301-855 Bragança, Portugal.
authors.forename: Ângela
authors.initials: Â
authors.lastname: Fernandes
authors.affiliation: Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5301-855 Bragança, Portugal.
authors.forename: Lillian
authors.initials: L
authors.lastname: Barros
authors.affiliation: Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5301-855 Bragança, Portugal. Electronic address: iferreira@ipb.pt.
authors.forename: Isabel C F R
authors.initials: IC
authors.lastname: Ferreira
authors.affiliation: Department of Crop Production, Agricultural University of Athens, Iera odos 75, 11855 Athens, Greece.
authors.forename: Georgia
authors.initials: G
authors.lastname: Ntatsi
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D005419:Flavonoids / Q000032:analysis*; D005504:Food Analysis; D005838:Genotype; D006115:Greece; D008903:Minerals / Q000032:analysis; D009753:Nutritive Value; D019697:Onions / Q000737:chemistry* / Q000235:genetics / Q000254:growth & development; D017962:alpha-Linolenic Acid / Q000032:analysis*
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D008903:Minerals; D017962:alpha-Linolenic Acid
keywords: Alliaceae; Allium cepa L.; Alpha-linolenic acid (PubChem CID: 5280934); Alpha-tocopherol (PubChem CID: 2116); Antioxidant activity; Citric acid (PubChem CID: 311); Flavonoids; Fructose (PubChem CID: 3426); Fumaric acid (PubChem CID: 21418); Landrace; Linoleic acid (PubChem CID: 3931); Malic acid (PubChem CID: 525); Onion; Oxalic acid (PubChem CID: 971); Palmitic acid (PubChem CID: 985); Sucrose (PubChem CID: 5988)