Academic literature on the topic 'Allium odorum'

Allium species are known as a rich source of many compounds with potential healing effects. Biofortification is recognized as an effective agrotechnical measure for raising the level of biogenic elements—especially microelements in the edible parts of these species, so Allium can be considered as a ‘natural dietary supplement’. The aim of this research was to test the effects of foliar application of Se fertilizer (Na2SeO4) in different doses (control—0, 10, 20 and 30 g per ha) on the content of macro, microelements and secondary metabolites (SMs)—free phenolics, flavonoids and hydroxycinnamic acid derivatives in the edible parts, i.e., leaves of two selected Allium species in Serbia (A. odorum and A. schoenoprasum), which grew in open field conditions over the course of two growing seasons. The bioaccumulation factor (BAF), as an indicator of the ability of plants to accumulate biogenic elements, was also determined. Although with no full regularity, the dose of 10 g of Se per ha yielded the highest content for the most biogenic elements for both alliums in the first growing season, i.e., a dose of 20 g of Se per ha for A. schoenoprasum, and a dose of 30 g of Se per ha for A. odorum in the second growing season. The obtained results justified the Se-biofortification of different alliums. The BAF values indicated the ability of both Allium species to accumulate S, K and P in their leaves during both growing seasons. The accumulation of potentially toxic elements was not recorded for either species, emphasizing the safety of the produced plant material for human consumption. Additionally, Se-treated plants had higher SM contents compared to control plants. The growing season also showed an impact on SM content; i.e., in the second season, characterized as drought-stressed, the synthesis of SMs was significantly higher compared to that in the first season. Further research should be directed towards finding the appropriate dose of Se, expanded in the sense of conducting research in controlled conditions, as well as different ways of applying Se fertilizer. The idea of this study was also to popularize the examined Allium species, which are rarely grown in the territory of Serbia.

The object of research is the cream cheese, elaborated using vegetable raw materials. Investigated problem: This article provides information on the biochemical composition of leaves of A. odorum. The leaves of wild onions revealed a high content of vitamin C, macro- and microelements and other biologically active substances, indicating high nutritional and vitamin value and prospects of these species for use as fillers in the dairy industry. The main scientific results: A. odorum refers to green vegetable plants, rich enough variety of biologically active substances. Unlike other perennial species of onion, A. odorum characterized by low protein content (1.1–1.8 %) and a relatively high solids content (in the bulb up to 17 % in the leaves 10,5–11,3 %), sugars (10,9–12,1 %). The area of practical use of the research results: There will be researched a possibility of Allium odorum usage as an addition for new processed cheese production and an influence of plant raw material dosage on structure of the processed cheese. Innovative technological product: Products developed within the framework of integrated technology are distinguished by high quality, nutritional value, safety, preservation of special nutrients: essential amino acids, fatty acids, omega 6 vitamins, bioflavonoids. The recipe solutions about the elements of innovative complex technologies are reflected in the patents that are included in the Derwent database. Scope of the innovative technological product: Plant raw materials can be used both in pharmaceuticals to isolate saponins and to increase the nutritional and biological value of food products. In this article, we considered it in the production of processed cheeses, but it can be used as a seasoning for dishes. Content of inulin, quercetin, saponins, vitamin K, selenium, etc. makes this source very promising, it also has fungicidal properties and allows you to increase the shelf life of food products.

Different perennial species of Allium L. have been studied under Moscow Province conditions as new vegetables and melliferous plants. The results of long-term studies of anthecology of seven species of Allium L.: A. nutans L., A. flavescens Bess., A. odorum L., A. montanum F.W. Schmidt, A. fistulosum L., A. angulosum L., A. schoenoprasum L. are presented in the paper. It is shown that the objects of study differ in terms of the beginning of flowering and length of the growing season. The early-flowering (A. fistulosum, A. montanum, A. schoenoprasum), and late-flowering species (A. angulosum, A. nutans, A. odorum, A. flavescens) were identified. The species features in the daily dynamics of flowering, the timing of development of pistils and the duration of susceptibility of their stigmas are revealed. The significant influence of weather conditions on these processes is established. By nature of blooming flowers within a single inflorescence type are revealed apical (A. schoenoprasum, A. fistulosum) and basal (A. odorum, A. nutans, A. montanum, A. flavescens) types of inflorescence. Besides, groups of species differing with the dynamics of disclosure of flowers in inflorescences are noted. It was found that the daily course of opening flowers within the species, as a whole, is constant, but depends on weather conditions. It is shown that the maximum number of flowers opening per day in all species falls on the middle of the flowering period. The species composition of pollinators and entomophages for the studied species of Allium L. was determined. The taxonomic diversity of the composition of insects visiting the inflorescences of onions is shown. The role of separate insects in the pollination process is established. The main pollinators of early-flowering and late-flowering species of onions are determined. It is stated that the most important as pollinators are species related to the orders of Hymenoptera (bumblebees, bees) and Diptera (flower flies, tachina flies), the activity of which largely depends on weather conditions and time of day.

The object of research is the cream cheese, elaborated using vegetable raw materials.
 Investigated problem: This article provides information on the biochemical composition of leaves of A. odorum. The leaves of wild onions revealed a high content of vitamin C, macro- and microelements and other biologically active substances, indicating high nutritional and vitamin value and prospects of these species for use as fillers in the dairy industry.
 The main scientific results: A. odorum refers to green vegetable plants, rich enough variety of biologically active substances. Unlike other perennial species of onion, A. odorum characterized by low protein content (1.1–1.8 %) and a relatively high solids content (in the bulb up to 17 % in the leaves 10,5–11,3 %), sugars (10,9–12,1 %).
 The area of practical use of the research results: There will be researched a possibility of Allium odorum usage as an addition for new processed cheese production and an influence of plant raw material dosage on structure of the processed cheese.
 Innovative technological product: Products developed within the framework of integrated technology are distinguished by high quality, nutritional value, safety, preservation of special nutrients: essential amino acids, fatty acids, omega 6 vitamins, bioflavonoids. The recipe solutions about the elements of innovative complex technologies are reflected in the patents that are included in the Derwent database.
 Scope of the innovative technological product: Plant raw materials can be used both in pharmaceuticals to isolate saponins and to increase the nutritional and biological value of food products. In this article, we considered it in the production of processed cheeses, but it can be used as a seasoning for dishes. Content of inulin, quercetin, saponins, vitamin K, selenium, etc. makes this source very promising, it also has fungicidal properties and allows you to increase the shelf life of food products.