Advances in Food Science and Engineering

Download PDF (324.5 KB) PP. 29 - 36 Pub. Date: September 1, 2019

DOI: 10.22606/afse.2019.33001

• Maman Moustapha RABIOU^*
  Laboratoire de Nutrition et de Valorisation des Agro ressources, Département de Chimie, Faculté des Sciences et Techniques, Université Abdou Moumouni, BP 10662 Niamey, Niger.
• Yaya Alain KOUDORO
  Unité de réaction sur les Interactions Moléculaires (URIM), Laboratoire d’Etude et de Recherche en Chimie Appliquées (LERCA); Ecole Polytechnique d'Abomey-Calavi, Université d'Abomey-Calavi. 01 BP 2009 Cotonou, République du Bénin.
• Cokou Pascal AGABANGNAN DOSSA
  Unité de réaction sur les Interactions Moléculaires (URIM), Laboratoire d’Etude et de Recherche en Chimie Appliquées (LERCA); Ecole Polytechnique d'Abomey-Calavi, Université d'Abomey-Calavi. 01 BP 2009 Cotonou, République du Bénin.
• Haoua SABO
  Laboratoire de Nutrition et de Valorisation des Agro ressources, Département de Chimie, Faculté des Sciences et Techniques, Université Abdou Moumouni, BP 10662 Niamey, Niger.
• Hassimi SADOU
  Laboratoire de Nutrition et de Valorisation des Agro ressources, Département de Chimie, Faculté des Sciences et Techniques, Université Abdou Moumouni, BP 10662 Niamey, Niger.
• Dominique C.K. SOHOUNHLOUE
  Unité de réaction sur les Interactions Moléculaires (URIM), Laboratoire d’Etude et de Recherche en Chimie Appliquées (LERCA); Ecole Polytechnique d'Abomey-Calavi, Université d'Abomey-Calavi. 01 BP 2009 Cotonou, République du Bénin.

Gabou is a traditional seasoning derived of onion commonly used in Niger. It is obtained by roasting the different organs of Allium cepa. The secondary metabolites, total phenolic content and antiradical activity of the different onion organs were determined and compared to those of their roasted products (Gabou). The results obtained showed the presence of flavonoids and reducing compounds in the samples analyzed. Depending on the type of Gabou, leucoanthocyanins, mucilages, saponosids, anthraquinons, sterols and terpens were detected or not detected. The levels of total phenols and total flavonoids ranged from 65.6 to 78.6 mg EAG/100g and 61.1 to 65.2 mg EQ/100g respectively. The antiradical activity ranged from 24.3 to 94.4 mg EAA/100g. Roasting caused a significant increase (p<0.05) in antiradical activity and a no significant increase (p>0.05) in total flavonoid and phenol levels.

Gabou, Allium cepa, traditional seasoning, roasting, metabolites, phenolic compounds, antiradical activity

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