Comparison of the antioxidant activity of two Spanish onion varieties

The free radical scavenging and antioxidant activities of pod and seed extract of Clitoria fairchildiana (Howard)- an underutilized legume

“…Traditionally, solvents such as methanol, ethanol, and acetone have been routinely used to extract phenolic/antioxidant compounds from fresh plants at different concentrations in the presence of water (Alothman et al 2009b). Because the extraction method used plays a significant role in the accurate quantification of antioxidants, it is very difficult to compare the data available in the literature (Santas et al 2008;Alothman et al 2009b). However, generally, solvents such as methanol, ethanol, and acetone have different polarities, vapor pressures, and viscosities; solvents with low viscosity have low density and high diffusivity, which can allow them to easily diffuse into the pores of the plant materials to leach out the active constituents (Hemwimol et al 2006;Naczk and Shahidi 2006).…”

Caracterización de compuestos fenolicos presentes en el extracto etanolico de hojas de Alternanthera lanceolata (Benth.) Schinz, Lancetilla

“…Estudios previos en otras especies han mostrado que la capacidad antioxidante guarda relación con la polaridad de la solución, siendo el metanol el solvente puro más eficiente para la extracción de componentes antioxidantes (13)(14)(15) . Esto apoya el planteamiento de que el extracto estudiado posee un buen potencial antioxidante, lo que debe ser explorado como objetivo de futuras investigaciones.…”

Chemical Composition and Biological Activity of A. cepa L. and A.  × cornutum (Clementi ex Visiani 1842) Methanolic Extracts

“…× cornutum TPC 6.63 ± 0.31 mg CA/g DW; A. cepa TPC 6.24 ± 0.23 CA/g DW) accounted for this onion species. [21]. In their study, TPC values of the two methanolic extracts of Spanish onion varieties ranged from 5.15 to 6.33 mg GAE/g DW for white onion, and 2.48 to 2.58 mg GAE/g DW for Calçot de Valls onion.…”

“…In their study, TPC values of the two methanolic extracts of Spanish onion varieties ranged from 5.15 to 6.33 mg GAE/g DW for white onion, and 2.48 to 2.58 mg GAE/g DW for Calçot de Valls onion. However, it should be noted that TPC values could vary depending on the location of the cultivar and on the solvent used during the extraction process [1,[21][22][23][24].…”