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<p>Onion (<i>Allium cepa</i> L.) is a globally important crop valued for its culinary uses, nutritional composition, and medicinal properties. Comprehensive knowledge of its biochemical attributes and genetic diversity is essential for dietary, therapeutic, and breeding applications. This study evaluated 37 onion genotypes through biochemical profiling and phylogenetic diversity based on 15 simple sequence repeat (SSR) markers. Significant variation was observed in pyruvic acid (1.60 ± 0.013 to 6.46 ± 0.010&#xa0;µmol&#xa0;g⁻<sup>1</sup>), antioxidant activity (35.38 ± 2.427 to 96.06 ± 2.461%), total flavonoids (12.43 ± 2.176 to 56.37 ± 2.546&#xa0;mg&#xa0;g⁻<sup>1</sup>), mineral content, carbohydrates (4.99 ± 0.881 to 18.97 ± 0.952%), crude fat (0.1 ± 0.057 to 0.91 ± 0.025%), crude protein (0.193 ± 0.011 to 2.165 ± 0.15%), crude fiber (1.2 ± 0.092 to 3.95 ± 0.025%), and energy value (24.708 ± 1.265 to 88.68 ± 2.200&#xa0;kcal/100&#xa0;g). Genotypic clustering based on biochemical traits identified groups of genotypes characterized by elevated antioxidant and flavonoid content, as well as those with high energy values and mineral concentrations. A positive correlation was detected between carbohydrate and energy value. Molecular analysis revealed substantial genetic diversity among the evaluated genotypes<b>. </b>This integrated biochemical and molecular characterization represents a novel contribution by linking nutritional and pungency-related traits with genetic diversity, providing a robust foundation for onion breeding programs aimed at enhancing nutritional quality, bulb traits, and adaptability.</p>

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Biochemical Characterization and Phylogenetic Diversity Assessment of Onion (Allium Cepa L.) Genotypes

  • 期刊论文

  • 发表日期：

    2026年4月22日

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  • Samira Habib,
  • Syed Dilnawaz Ahmad Gardezi,
  • Ahmed Mahmoud Ismail,
  • Safira Attacha,
  • Sajid Fiaz,
  • Muhammad Imran Hamza,
  • Armghan Shehzad,
  • Shazia Arif

摘要

Onion (Allium cepa L.) is a globally important crop valued for its culinary uses, nutritional composition, and medicinal properties. Comprehensive knowledge of its biochemical attributes and genetic diversity is essential for dietary, therapeutic, and breeding applications. This study evaluated 37 onion genotypes through biochemical profiling and phylogenetic diversity based on 15 simple sequence repeat (SSR) markers. Significant variation was observed in pyruvic acid (1.60 ± 0.013 to 6.46 ± 0.010 µmol g⁻1), antioxidant activity (35.38 ± 2.427 to 96.06 ± 2.461%), total flavonoids (12.43 ± 2.176 to 56.37 ± 2.546 mg g⁻1), mineral content, carbohydrates (4.99 ± 0.881 to 18.97 ± 0.952%), crude fat (0.1 ± 0.057 to 0.91 ± 0.025%), crude protein (0.193 ± 0.011 to 2.165 ± 0.15%), crude fiber (1.2 ± 0.092 to 3.95 ± 0.025%), and energy value (24.708 ± 1.265 to 88.68 ± 2.200 kcal/100 g). Genotypic clustering based on biochemical traits identified groups of genotypes characterized by elevated antioxidant and flavonoid content, as well as those with high energy values and mineral concentrations. A positive correlation was detected between carbohydrate and energy value. Molecular analysis revealed substantial genetic diversity among the evaluated genotypes. This integrated biochemical and molecular characterization represents a novel contribution by linking nutritional and pungency-related traits with genetic diversity, providing a robust foundation for onion breeding programs aimed at enhancing nutritional quality, bulb traits, and adaptability.