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© 2019 by the authors; licensee Asian Online Journal Publishing Group 
 

Agriculture and Food Sciences Research 
Vol. 6, No. 1, 9-14, 2019 

ISSN(E) 2411-6653/ ISSN(P) 2518-0193 
DOI: 10.20448/journal.512.2019.61.9.14 

© 2019 by the authors; licensee Asian Online Journal Publishing Group 

    

 
 
 
Influences of Storage Conditions, Cultivation and Culinary Practices, On the 
Antioxidant Capacity of Red Bulbs of Some Onion Varieties Grown in Burkina Faso 

 
Virginie Marie Dakéné1 
Abdoulaye Sérémé2 
Moumouni Koala3  
Marius K. Somda4  
Hagrétou Sawadogo - Lingani5  
Alfred S. Traoré6 

 

 
( Corresponding Author) 

1National Laboratory of Public Health; 09 BP 24 Ouagadougou 09; Burkina Faso 

 
2Substances Department / IRSAT / CNRST, 03 BP 7047 Ouagadougou 03; Burkina Faso 
3Department of Medicine and Traditional Pharmacopoeia / IRSS / CNRST, 03 BP 7047 Ouagadougou 03; 
Burkina Faso 
5Food Technology Department / IRSAT / CNRST, 03 BP 7047 Ouagadougou 03; Burkina Faso 
4,6Department of Biochemistry-Microbiology; University Ouaga I Pr Joseph KI-ZERBO; 03 BP 7021 Burkina 
Faso 

 
Abstract 

Red onion bulb is a vegetable containing micronutrients with antioxidant properties. However, 
certain factors can have an impact on the content of these compounds. The present research 
evaluate the effects of parameters such as cultural practices, storage conditions and culinary 
practices, on the antioxidants content of red onion bulb of some varieties grown in Burkina Faso. 
The identification of the factors was carried out through field surveys, and their effects on the 
antioxidants content were assessed and appreciated through especially specific related 
bibliographic and laboratory test data. The results showed that84.78% of farmers use chemical 
fertilizers and all of them use chemical pesticides on onion crop. They don’t use premises or 
equipment suitable for storage. About dishes,7.61% of cooks, peel, cut and wash onion bulb before 
steam cooking, boiling water cooking or oil frying them at high temperature during 30 minutes to 
3 hours. Some cooks use to braise onion bulb scales as ingredients for different dishes such as 
barbecue. Only 02,72% of cooks grind the onion bulbs with a pestle, before using the crushed as 
such on barbecue, or slow cooking it in different sauces. Research results show that these culinary 
practices contribute declining significantly the final intake of antioxidant for the consumer's body. 

 
Keywords: Crops, Cultivation, Storage, Culinary practices, Onion. 

 

 

Contents 
1. Introduction ...................................................................................................................................................................................... 10 
2. Material and Methods ..................................................................................................................................................................... 10 
3. Results and Discussion ................................................................................................................................................................... 11 
4. Conclusion ......................................................................................................................................................................................... 13 
References .............................................................................................................................................................................................. 13 

 
 

 

Citation | Virginie Marie Dakéné; Abdoulaye Sérémé; Moumouni 
Koala; Marius K. Somda; Hagrétou Sawadogo – Lingani; Alfred S. 
Traoré (2019). Influences of Storage Conditions, Cultivation and 
Culinary Practices, On the Antioxidant Capacity of Red Bulbs of 
Some Onion Varieties Grown in Burkina Faso. Agriculture and 
Food Sciences Research, 6(1): 9-14. 
History:  
Received: 22 October 2018 
Revised: 30 November 2018 
Accepted: 10 January 2019 
Published: 7 March 2019 
Licensed: This work is licensed under a Creative Commons 

Attribution 3.0 License  
Publisher:  Asian Online Journal Publishing Group 
 

Contribution/Acknowledgement: All authors contributed to the conception 
and design of the study. 
Funding: This research project was supported by a grant from the West 
Africa Agricultural Productivity Program/National Center of Specialization - 
Fruits and Vegetables (WAAPP / NCS-FV).  
Competing Interests: The authors declare that they have no conflict of 
interests. 
Transparency: The authors confirm that the manuscript is an honest, 
accurate, and transparent account of the study was reported; that no vital 
features of the study have been omitted; and that any discrepancies from the 
study as planned have been explained. 
Ethical: This study follows all ethical practices during writing.   

 

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1. Introduction 
Onion is a plant native from Central Asia [1]. It is now grown worldwide and is one of the basic ingredients in 

many dishes [2]; [3]. 

Onion is rich in trace elements including manganese, selenium, phosphorus, zinc, vitamins (B, C, E, β-carotene), 
polyphenols [4]. Some of these compounds have antioxidant properties [5] which gives onion therapeutic virtues. 
Indeed, many studies attribute to onion bulb the properties to fight against certain diseases related to oxidative 
stress such as cancer, cardiovascular disease, diabetes, age-related diseases [2]; [6]; [7]; [8]; [9]. All of these 
diseases are increasingly important causes of disability and premature death in both developing countries such as 
Burkina Faso and developed countries. In 2001, they were responsible for about 60% of the 56.5 million deaths 
worldwide, and 46% of the global burden of disease. This morbidity rate will rise to 57% in 2020, and these 
oxidative stress-related diseases will account for nearly 3/4 of all deaths worldwide [10]. In developing countries, 
deaths from these diseases dominate mortality statistics [11]. Burkina Faso is not left out of this situation. The 
epidemiological profile of the country is marked, among other things, by the gradual increase in the prevalence of 
diseases related to oxidative stress [12]. Although there are no national survey data, these diseases are currently a 
real public health problem nowadays [13].  

One of the main causes of these diseases is the action of free radicals, chemical molecules naturally produced in 
the body during different metabolic reactions. When they are in excess in the body, they are responsible for 
oxidation of biological molecules such as proteins, lipids, carbohydrates and even DNA [5]; [14]; [15]; [16]. 

Antioxidants are chemical molecules that help the body fight free radicals and repair the damage they cause 
[17]; [18]; [19]. They play a very important role in the prevention of diseases related to oxidative stress. 

Synthetic antioxidants exist but are very difficult to access because of their cost. In addition, in high doses, they 
become pro-oxidant agents potentially dangerous for health Favier [5]; Pelli and Lyly [20]; Defraigne and 
Pincemail [21]; Edeas [22]. Pincemail, et al. [23] and also many studies pointed out that a high level of 
antioxidants in the body obtained thanks to a diet rich in fruits and vegetables, makes it possible to reduce without 
danger the relative risk mortality due to oxidative stress.  

Many foods are used as a source of antioxidants, but do not cover the need of this natural substance. It is 
necessary to look for other more abundant and easily accessible sources of antioxidants and the way to optimize the 
body intake, hence the present investigation on the onion. 

Burkina Faso is one of the major producers of onions in West African (4th rank after Nigeria, Niger and 
Senegal). This production is lower than domestic demand [24]. It could be used as a natural source of antioxidants 
and would therefore enable vulnerable populations such as children, pregnant women, old people, and AIDS 
patients to prevent diseases linked to oxidative stress by strengthening the immunity of their bodies against other 
opportunistic diseases. 

However, some factors such as cultivation techniques, environmental conditions, could have an impact on the 
biosynthesis of  antioxidant compounds in plants [25]; [26]; [27]; [28]; [29].  

The aim of  this work is  to evaluate the effect of  storage conditions, cultivation and culinary practices, on the 
antioxidant content of  red bulb of  some onion varieties grown in Burkina Faso, and thus to propose the ways for 
optimizing antioxidant intake in the consumer’s body. 

. 

2. Material and Methods 
2.1. Study Areas 

Data on cropping practices, storage conditions and culinary practices were collected through field surveys 
carried out in nine (09) regions of  Burkina Faso, namely Mouhoun, Waterfalls, High-basins, North, Central, West-
central, Central-plateau, East-central and East. Figure 1. 
 

 
Figure-1. Map of  Burkina Faso and location (in yellow) of  the study areas. 

              Source: PAFASP (Agro Sylvo Pastoral  Support Program) [24]. 
 
 



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2.2. Methodology for Field Data Collection 
2.2.1. Sampling 

The nine (09) regions selected are those where the production activity of  onion bulb is very promising. Among 
these regions are the three largest regions producing onions, namely, the regions of  Mouhoun, North and West-
central. Sampling was random and involved 30 producers and 20 households in each locality. 
 

2.2.2. Field Data Collection Tools 
Field data collection was conducted from surveys by interviews of  producers and consumers in the nine (09) 

regions. The technique adopted was the semi-structured interview where the respondent must answer exhaustively 
with his own terms and his own frame of  reference to the questions asked to him by the investigator [30]; [31].  
A survey form was designed and administered in local languages (Mooré, Dioula, Karaboro, Goulmatchéma).  

Information about culinary practices was collected only from women as they are those who deal with culinary 
issues within households.  

The survey data were processed, analyzed and commented in relation to specific bibliographic data and 
laboratory test results. 
 

3. Results and Discussion 
A total of  276 producers and 184 households were surveyed. 

 

3.1. Cultural Practices and Influence on the Antioxidant Content of  Onion Bulb 
The data collected on the cultural practices applied to onion bulb among 276 people surveyed are presented in  

Table 1. These practices concern soil fertilization and the use of chemical pesticides for the treatment of plants. 
 

Table-1. Cultural practices applied to onion bulb by 276 respondents. 

Operation Number of  respondents practicing it Percentage 

Use of  chemical fertilizers 234 84,78 % 

Use of  organic manure 42 15,22 % 

Use of  chemical pesticides 276 100 % 
          Source : Field work data. 

 
Data show that the majority of  respondents (84.78%) use chemical fertilizers, which are generally NPK 

(Nitrogen, Phosphorus, Potassium) and urea in onion bulb production, and only 15.22% use organic manure for this 
purpose. All the producers surveyed (100%) use chemical pesticides for the treatment of  onion crops. 

The use of  chemical fertilizers and pesticides may have a negative impact on the antioxidant content of  onion 
bulbs grown. Indeed, previous work has shown that the application of  chemical fertilizers including large amounts 
of  nitrogen allow an increase in yield at the expense of  the antioxidant content of  plants [32]; [33]; [34]. This 
phenomenon called "dilution effect" has also been highlighted by Farrell [35] and Davis, et al. [36]. As for the 
effect of  plant chemical pesticides studies have shown that more the plant is left on its own to deal with aggressors 
and diseases, more it synthesizes antioxidants to defend itself [37]; [38]; [39]. Thus, the application of  pesticides 
could prevent plants from being in a defense situation and thus synthesize antioxidants. 

Organic production methods are characterized by a culture without chemical fertilizers or chemical pesticides. 
Organic production of  onions is difficult because of  the inaccessibility of  biological fertilizers and pesticides due to 
their high cost. While a lot of  research has shown that such production methods could therefore make it possible to 
ensure that bulbs have better levels of  phenolic compounds and a high antioxidant capacity. Ren, et al. [40] have 
shown that the antioxidant capacity of  organic onions is 20 to 50% higher than those of  conventional onions. 
These data were confirmed by Benbrook [41] who pointed out that 85% of  the cases studied showed that organic 
farming practices can increase the antioxidant content of  plants by more than 30% compared with plants derived 
from conventional agriculture. The same source states that, soils rich in humus with high biological activity can 
positively modify the concentration and the combination of  antioxidants in harvested fruits and vegetables, 
compared to soils that are regularly fumigated and extensively chemical fertilized, and which have a generally 
lower bioactivity [41]. It could be argued that the ability of  organic farming practices to increase the antioxidant 
content of  fruits and vegetables would come from the use of  organic fertilizers and pesticides, which are very rich 
in organic and probably other agro-ecological parameters could explain the increase of  antioxidant content in 
organic farming according to many authors, Dakéné, et al. [42]; Sereme, et al. [43]; Dabire, et al. [44].   
 

3.2. Storage Conditions and it Influence on the Antioxidant Content of  the Onion Bulb 
Onion bulb storage facilities used by producers in surveyed areas are presented in Table 2. Data shows that 

only 8.33% have a sufficiently ventilated store with shelves for onion bulbs storing Photo 1. Some (15.22%) have a 
room (shed or straw hut) Photo 2 for the bulbs storage, and 56.52% of  the respondents use their dwelling house 
Photo 3 for the storage. It is noticed that 19, 93% of  the respondents have no means of  storing for the bulbs after 
the harvest. 
 

Table-2. Storage conditions of  the onion bulb among the respondents (n = 276). 
Storage medium Number of  respondents owning it Percentage 

Store ventilated and provided with shelves 23 8,33% 
Case or shed made of  straw 42 15,22 % 
Living house 156 56,52 % 
No way 55 19,93 % 

Note: Storage temperature: ambient temperature, uncontrolled. 
Relative humidity (RH), oxygen and carbon dioxide content (CO2): uncontrolled. 
Source: Field work data. 

 



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Photo-1. Store ventilated and. equipped 
shelves. 

 
Photo-2. Straw box. 

 
Photo-3. Living house. 

   (Field work photos). 
 
In addition, the storage is done in the ambient air and the shelves are often overloaded. The temperature, 

relative humidity, oxygen content and carbon dioxide (CO2) of  the storage room are not controlled. 
These storage conditions, if  they make it possible to minimize losses due to rotting of  the bulbs, could have a 

significant impact on the nutritional quality of  the product, particularly its antioxidant content. Indeed, Agblor and 
Waterer [45] have shown that to maintain the nutritional quality of  onion bulbs during storage, the optimal 
temperature should be 0 °C and the relative humidity between 65 and 70%. The storage could also be done at room 
temperature as is the case for the producers surveyed, but provided that it is between 20 and 30 °C and that the 
bulbs are properly dried [46]. The oxygen in the air should be as low as possible to limit bulb respiration as Renard 
and Chervin [47] have shown. In this study, among the producers surveyed, no storage room is equipped with a 
device for monitoring and adjusting these parameters in order to ensure that they are suitable for the proper 
storage and preservation of  the nutritional quality of  the bulb. It is therefore possible that such an environment is 
unfavorable to maintaining the antioxidant content of  stored bulb. 
 

3.3. Culinary Practices and Influence on the Antioxidant Content of  Onion Bulb 
In order to identify the culinary practices and their influence on the antioxidant concentration of  the onion 

bulb, a household survey was carried out especially among women those are in charge of  the family's cooking 
issues. One hundred and eighty-four (184) households were surveyed for this purpose. The information sought was 
related to onion bulb culinary practices as an ingredient of  different dishes. 

 
3.3.1. Modes of  Preparation of  the Onion before Consumption or Cooking 

Data on the methods of  processing of  onion bulb before consumption are presented in Table 3. 
 

Table-3. Modes of  preparation of  the onion bulb before consumption or cooking in the households surveyed (n = 184). 

Operation Number of  households surveyed practicing it Percentage 

Peeling and cutting 23 12,50 % 
Peeling, cutting, washing 106 57,61 % 
Peeling, washing, cutting 55 29,89 % 

             Source : Field work data. 
 

From these data, it appears that 57.61% of  respondents peel, cut the onion scales into small pieces and wash 
them before eating without any processing, or after cooking. 29.89% peel, but wash before cutting the onion scales, 
and 12.50% only peel before cutting them. Peeling, cutting and washing are a set of  practices that could contribute 
to a decrease in the antioxidant content of  bulbs. Indeed, previous work has shown that antioxidant micronutrients 
are generally more concentrated in the epidermal parts of  fruits and vegetables [41]; [48]; [49]. Peeling, 
although essential in some cases, such as the red bulb of  onion, could therefore contribute to reducing these 
compounds in ready-to-eat products. The losses during the cutting would be explained by the fact that during this 
operation, there is an alteration of  the cellular integrity. This would then bring into contact the soluble compounds 
generally accumulated within the vacuoles, and the degradation enzymes initially present in the cell walls and the 
cytoplasm [50]. Washing, meanwhile, would lead to the loss of  water-soluble compounds by diffusion in water, as 
shown by Arroqui, et al. [51]. However, the losses could be at different levels: 57.61% of  the households surveyed 
practice washing after cutting, which could cause more losses of  water-soluble compounds because the diffusion of  
these is facilitated and therefore higher. 29.89% of  the households surveyed practice washing before cutting, which 
would cause fewer losses. Thus, a best practice will be to perform:  (i) peeling consisting simply of  the removal of  
dry outer scales;  (ii)  washing of  peeled bulbs before cutting; (iii) cutting while avoiding the reduction of  onion 
bulb into too small pieces.  

By taking into account these improvements, the loss of  anti-oxidants during cooking operations could be 
significantly reduced. 
 

3.3.2. Cooking Methods Used and Cooking Time of  the Bulbous Onion in the Households Surveyed 
The different cooking methods of  the onion bulb used by the respondents are presented in Table 4. 

 
 
 
 
 
 



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Table-4.  Modes, time and cooking temperature of  the onion bulb among the respondents (n =184). 

Onion bulb cooking method among respondents Number of  households surveyed practicing it Percentage 

Cooking with oil and then with water 184 100 % 

Cooking with water 117 63,59 % 

Oil cooking 49 26,63 % 

Steam cooking 20 10,87 % 

Braising 13 07,07 % 

Muffled  cooking 5 02,72 % 
Note: Duration of  cooking: between 30 minutes to 3 hours. 
Cooking temperature: uncontrolled. 

    Source: Field work data. 

 
The data show that frying followed by cooking with water is the one most practiced by the households 

surveyed (100% of  the respondents).For 63.59% cooking is done with water and 26.63% of  the households 
surveyed are oil frying. Steaming and braising are used respectively by 10.87% and 07.07% of  respondents. As for 
the braising, it is used only by 02.72% of  the households surveyed. 

It is noted that heat processing is the common factor in all these practices. Heat causes loss of  antioxidant 
compounds such as carotenoids and vitamin C. This loss is explained by the sensitivity of  these compounds to heat 
and oxidation as shown [47]. Cooking time is also a factor that could contribute to the decline the antioxidant 
content of  onion bulbs. Indeed, Renard and Chervin [47] have shown that the importance of  losses during 
cooking depends on the time-temperature pair: the higher the cooking temperature and the longer the duration, the 
more the destruction of  the heat-sensitive compounds is important. This destruction can reach 95% of  the content 
with regard to vitamin C. In the case of  the consumers surveyed, the possible losses of  antioxidant compounds 
could be explained by maladjustment of  the time-temperature pair: the cooking times (30 min to 3h) are 
sufficiently long to cause losses. Indeed, Eduvigis, et al. [52] showed that for a heat processing up to 100 o C, the 
cooking time should be 11-17 minutes to maintain a good antioxidant capacity. The time-temperature pair must 
therefore be taken into consideration when cooking the onion bulb.  For a high cooking temperature, the time 
should be short and vice versa. 
 

4. Conclusion 

This study shows that: (i) certain cultural practices, namely the use of  chemical fertilizers and chemical 
pesticides, (ii) room storage conditions such as temperature, relative humidity, oxygen and carbon dioxide content, 
(iii) culinary practices such as peeling, cutting, washing, cooking time and cooking temperature, are a combination 
of  factors that could contribute to a decrease in the antioxidant content of  onion bulbs. Therefore, the use of  an 
organic farming, the conservation of  the onion bulb under ideal conditions of  storage (temperature of  0 °C, 
relative humidity between 65 and 70%, limitation of  the respiration of  the bulb by reducing the degree of  
oxygenation in the storage room and increasing the carbon dioxide content); the use of  appropriate cooking 
process (peeling only external dry scales, washing peeled bulb before cutting, cutting onion bulb into big pieces, 
cooking time from 11 to 17 minutes for a temperature under 100oC, cooking with water retention or steaming), 
could on the one hand maintained the antioxidant content of  the bulb, and on the other hand, minimize losses in 
antioxidant compounds during the processing. 
 

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