GENETIC AND BIOCHEMICAL CHARACTERIZATION OF "CIPOLLA ROSSA DI ACQUAVIVA"

Onion (Allium cepa L.), a vegetable consumed fresh as well as in the form of processed products, is characterized by a very complex nutritional composition. It is one of the major sources of dietary flavonoids and is rich in other bioactive compounds, such as fructooligosaccharides and sulfur compounds, responsible for the characteristic pungent odor and flavor. Many epidemiological studies suggested that regular consumption of onions in food is associated with a reduced risk of neurodegenerative disorders, many forms of cancer, cataract formation, ulcer development, reduction in symptoms associated with osteoporosis, prevention of vascular and heart diseases by inhibition of lipid peroxidation and lowering of low density lipoprotein (LDL) cholesterol levels. The onion landrace"Cipolla Rossa di Acquaviva"is grown in a small area of the Apulia region and is characterized by a flattened shape and violet colour. This typical Apulian product is included among the presidia of the "Slow Food" organization and, due to its sweetness, is traditionally used to prepare salades and regional recipes. A genetic characterization of 13 populations of"Cipolla Rossa di Acquaviva" was performed using SSR markers to evaluate genetic variability. Forty primer combinations were used and 15 of them showed polymorphism among populations. Two red commercial varieties (Cipolla rossa di Tropea and Cipolla di Montoro) were used as control. Polymorphic data were used to obtain a dendrogram of genetic similarity. Moreover, biochemical analyses were carried out on bulbs to draw their nutritional profiles, including flavonoids, anthocians, phenols, soluble solid compounds, pyruvic acid content and anti-oxidant activity.