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Bulletin of the National Research Centre

Table 4 Colors of leaves of Welsh onion and fresh onion after boiling treatment

From: Taste characteristics, volatile components, sensory properties, and antioxidant activity of fresh onion (Allium cepa L.) leaves

 

Green part

White part

Welsh onion leaves

Fresh onion leaves

Welsh onion leaves

Fresh onion leaves

L*

23.91 ± 0.04

24.34 ± 0.02*

69.09 ± 0.02

54.84 ± 0.03*

a*

-17.36 ± 0.07

− 10.13 ± 0.03*

− 7.37 ± 0.03

− 7.96 ± 0.03*

b*

20.69 ± 0.11

16.04 ± 0.07*

22.68 ± 0.01

18.84 ± 0.01*

  1. Values are the mean ± SD (n = 15). * p < 0.05 (Welch's t test), compared between Welsh onion and flesh onion leaves in each value
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