Investigation of the Physical and Chemical Properties of Different Species of Onion

Volume: 11 | Issue: 02 | Year 2025 | Subscription
International Journal of Chemical Synthesis and Chemical Reactions
Received Date: 09/29/2025
Acceptance Date: 10/02/2025
Published On: 2025-12-23
First Page: 1
Last Page: 15

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By: C. P. Ukpaka, Victor Chukwuemeka Ukpaka, Abraham Peter Ukpaka, and Joy Chukwuemeka Peter Ukpaka.

1Research Student, College of Allied Medical Sciences, Department of Pharmacy, Lyceum of the Philippines University Cavite, Cavite, Philippines.
2Research Student, College of Engineering, Computer Studies and Architecture, Department of Industrial Engineering, Lyceum of the Philippines University Cavite, Cavite, Philippines.
3Research Student, College of Engineering, Computer Studies and Architecture, Department of Computer Engineering, Lyceum of the Philippines University Cavite, Cavite, Philippines.
4Professor, Department of Chemical/Petrochemical Engineering, Rivers State University, Port Harcourt, Rivers State, Nigeria.

Abstract

An investigation on the physical and chemical properties of white, red, and brown onions was carried out to assess the potential applications of the different species sampled in this study. The physical properties monitored include refractive index, viscosity, and density. For red onion, the refractive index, viscosity, and density were measured as 1.35322, 1.631 cSt, and 1.1140 g/cm³, respectively. Brown onion exhibited values of 1.3571, 3.045 cSt, and 1.1130 g/cm³, while white onion showed 1.34926, 2.45 cSt, and 1.1036 g/cm³. These measurements indicate variations in optical and flow properties among the species, which may influence their suitability for different industrial and medicinal formulations. Regarding chemical properties, the iodine value, saponification value, free fatty acid (FFA), peroxide value, and acid value were evaluated. The iodine values were 15.2802%, 18.092%, and 28.1082% for red, brown, and white onions, respectively, suggesting differences in the degree of unsaturation of oils extracted from each species. The saponification values were determined as 3.927%, 15.708%, and 10.94%, while FFA values recorded were 23.04%, 20.48%, and 11.264% for red, brown, and white onions, respectively, indicating differences in hydrolytic stability and potential nutritional quality. Furthermore, the peroxide values were found to be 60%, 55%, and 45%, reflecting the extent of oxidation, whereas the acid values were 2.384%, 2.244%, and 2.106%, providing additional insights into the oil quality and freshness. Overall, the results demonstrate significant variations in both physical and chemical characteristics among the three onion species, highlighting their distinct compositional profiles. These differences suggest that the oils and extracts obtained from these onions possess diverse bioactive properties, making them suitable for applications in pharmaceutical, nutraceutical, and medical industries, particularly in areas such as antioxidant formulations, anti-inflammatory treatments, and natural preservative production. The findings underscore the importance of species-specific evaluation to optimize the use of onion-derived products for targeted industrial and therapeutic applications.

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How to cite this article: C. P. Ukpaka, Victor Chukwuemeka Ukpaka, Abraham Peter Ukpaka, and Joy Chukwuemeka Peter Ukpaka Investigation of the Physical and Chemical Properties of Different Species of Onion. International Journal of Chemical Synthesis and Chemical Reactions. 2025; 11(02): 1-15p.

How to cite this URL: C. P. Ukpaka, Victor Chukwuemeka Ukpaka, Abraham Peter Ukpaka, and Joy Chukwuemeka Peter Ukpaka, Investigation of the Physical and Chemical Properties of Different Species of Onion. International Journal of Chemical Synthesis and Chemical Reactions. 2025; 11(02): 1-15p. Available from:https://journalspub.com/publication/ijcscr/article=22125

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