Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy

Lu, Xiaonan; Wang, Jun; Al-Qadiri, Hamzah M.; Ross, Carolyn F.; Powers, Joseph R.; Tang, Juming; Rasco, Barbara

doi:10.1016/j.foodchem.2011.04.105

Cited by 264 publications

(158 citation statements)

References 57 publications

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“…The highest value of this parameter was measured in the red cultivar Kama1 F1 (6052±267 mg kg -1 ). Our results are similar to those published by LU andco-workers (2011). PRAKASH andco-workers (2007) reported values of polyphenols in onion in the range of 4600-74 100 mg kg -1 .…”

Section: Resultssupporting

confidence: 93%

Dynamics of quercetin formation in onion (Allium cepaL.) during vegetation

Bystrická¹,

Musilová²,

Tomáš³

et al. 2015

Acta Alimentaria

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Onion bulbs (Allium cepa L.) are good sources of fl avonoids. The aim of this study was to analyse the changes in dynamics of quercetin formation in three varieties of onions (white, yellow, and red) during the vegetation period. Quercetin content was determined after acid hydrolysis (1.2 M HCl in 50% aqueous methanol) by high-performance liquid chromatography (HPLC). The content of total phenolics was determined using Folin-Ciocalteu reagent (FCR) according to LACHMAN and co-workers (2003). The content of polyphenols in onion ranged from 2893 to 6052 mg kg -1 and the content of quercetin ranged from 52.44 to 280.72 mg kg -1 in fresh matter. The highest content of polyphenols and quercetin was found in the red variety. According to statistical analysis the dynamic of quercetin formation in all cultivars had statistically moderate (P<0.05) increasing tendency. Increasing content of polyphenols was accompanied with slight increase of quercetin, but the differences remained insignifi cant (P0.05).Keywords: onion, quercetin, total polyphenolics, dynamicsAllium genus vegetables belong to a very important group of vegetables in the Slovak Republic. Onions (Allium cepa L.) are one of the world's oldest cultivated vegetables and are the second most produced vegetable crop after tomatoes (GRIFFITHS et al., 2002). This vegetable is often classifi ed as medicinal plant and also has signifi cance as spice plant of high dietary value. From the point of view of the consumers and agricultural producers the most widespread type of Allium vegetables is onion (Allium cepa L.). The main production areas are China, Iran, India, and the United States. Onion (Allium cepa L.) has a great importance in human nutrition and has been recognized as an important source of valuable phytonutrients as fl avonoids, fructooligosaccharides, thiosulphinates and other sulphur compounds (SLIMESTAD et al., 2007). Onion is mainly rich in fl avonoids. The amount of phenolic compounds signifi cantly changes during the maturation process. WANG and co-workers (2009) found that amounts of cyanidinbased anthocyanins increased during fruit ripening, but other polyphenols, such as ellagic acid, quercetin 3-glucoside, quercetin derivative, and kaempferol 3-glucuronide, signifi cantly decreased during fruit ripening. The changes in the rutin content are often connected with the developmental stage of the crop. In common buckwheat the rutin content in leaves increases with the age of the plant, is at the maximum at the stage of maturity or at the stage of full fl owering in case of dry weather conditions after fl owering, and in stems the rutin content slightly decreases (KALINOVA et al., 2006). Flavonoids improve blood circulation, reduce infl ammatory processes and block the development of cancer cells (CHENG et al., 2003;

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Section: Resultssupporting

confidence: 93%

Dynamics of quercetin formation in onion (Allium cepaL.) during vegetation

Bystrická¹,

Musilová²,

Tomáš³

et al. 2015

Acta Alimentaria

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“…phenolic composition and thus the nutritional quality of crops (Yang et al, 2004;Özgen et al, 2008;Lu et al, 2011). In summary, the highest concentration of selected macroelements was predominantly observed in Fireball, except for phosphorus, which was at its lowest concentration in this cultivar.…”

Section: Antioxidant Capacity and Total Phenolic Contentmentioning

confidence: 88%

The antioxidant capacity and macroelement content of several onion cultivars

Mlček

Valšíková²,

Družbíková³

et al. 2015

Turk J Agric For

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The aim of this study was to determine the phosphorus, magnesium, sodium, potassium, and calcium contents, as well as the total phenolic content and antioxidant activity in white, yellow, and red onion varieties. It is evident from the results that the highest content of all of these macroelements except phosphorus was found in the cultivar Fireball. In this cultivar, the phosphorus content was the lowest of all cultivars. The total phenolic content ranged from 1.17 to 2.10 g of gallic acid equivalents kg -1 and the antioxidant capacity ranged from 1.26 and 1.86 g of ascorbic acid equivalents kg -1 of fresh weight and was slightly higher in red onion cultivars than in white and yellow cultivars. The significant influence of color was determined by total phenolic content, antioxidant capacity, and macroelements except phosphorus (P < 0.05). While the season had influence on phosphorus and potassium content and on antioxidant capacity, the growing season significantly influenced the total phenolic content of the onions.

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“…1. The peaks at 3400-3100 cm -1 correspond to -OH bond (Boeriu et al, 2004), 2970-2900 cm -1 to the C-H stretching (Boeriu et al, 2004), 1740-1720 cm -1 to C=O stretching (Boeriu et al, 2004), 1620-1590 cm -1 to the aromatic C=C stretching (Lu et al, 2011), 1410-1390 cm -1 mainly to -CH 3 asymmetric deformation (Lu et al, 2011), 1270-1220 cm -1 to the C-O stretching of glycosides (Liu et al, 2012). Finally the peak at 1000-1300 cm -1 correspond to the combination of C-OH hydrogen bond with C-OH oligosaccharides and C-O stretching coupled with C-O bending of C-OH of carbohydrates (Lu et al, 2011).…”

Section: Spectroscopic Analysismentioning

confidence: 99%