Content of total polyphenols and antioxidant activity in selected varieties of onion (Allium cepa L.)

Authors

  • Petra Kavalcová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76 Nitra
  • Judita Bystrická Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76 Nitra
  • Pavol Trebichalský Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76 Nitra
  • Miriama Kopernická Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76 Nitra
  • Miroslava Hrstková Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76 Nitra
  • Marianna Lenková Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/524

Keywords:

onion, variety, color, polyphenols, antioxidant activity

Abstract

Onion (Allium cepa L.) is one of the most important vegetable crops widely consumed in the world. The bulb onion is grown as fresh shoots and as bulbs for consuming uncooked, cooked, and pickled or production of seed and sets. They can be eaten raw, boiled, steamed and roasted. Onion has high nutritional value. Onions are a good source of vitamins, minerals and major component like polyphenols, flavonoids, fructooligosaccharides, thiosulfinates and other sulfur compounds. Polyphenols belong to significant antioxidants in human diet. Antioxidant compounds (polyphenols, flavonoids) scavenge free radicals, inhibit the oxidative mechanisms that lead to degenerative diseases. Antioxidant compounds in food play an important role as a health protecting factor. Onions have a wide range of beneficial properties for human health, such as anti-cholesterolaemic, anti-mutagenic and antioxidant capacity. In this work we evaluated content of total polyphenols and antioxidant activity in selected varieties of onion. Samples of plant material we collected at the stage of full maturity in the locality of Pružina. Pružina is locality without negative influences and emission sources. Total polyphenols content and antioxidant activity were measured in six varieties of onion, namely in red variety (Red matté), in yellow varieties (Boston, Bingo, Sherpa) and white varieties of onion (Diamond, White dry). The content of the total polyphenols was determined by using the Folin-Ciocalteu reagent (FCR).  Antioxidant activity was measured by using a compound DPPH˙. In the present experiment it was detected, that total polyphenols content in samples ranges from 142.01 mg.kg-1 GAE (white variety of onion- White dry) to 1083.04 mg.kg-1GAE (red variety of onion- Red matté). Statistically significant highest value of total polyphenols (1083.04 mg.kg-1 GAE) was recorded in variety Red matté. Another indicator that has been evaluated and compared was the antioxidant activity. The values of antioxidant activity were in interval from 7.74% to 41.67%. Based on the measured values of antioxidant activity in onion the samples can beclassified as follows: Red matté (41.67%) > Boston (25.77%) > Sherpa (24.34%) > Bingo (19.54%) > White dry (8.10%) > Diamond (7.74%).

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Al-Mamary, A. M. 2002. Antioxidant activity of commonly consumed vegetables in Yemen. Malaysian Journal Nutrition, vol. 8, p. 179-189. PMid: 22692476

Andrejiová, A., Kóňa, J., Barátová, S. 2011. Effect of fertilization and cultivar on total polyphenol content in onion (Allium cepa L.). Nutrition and Health, p. 12-17.

Armand, B. A., Toua, V., Bernard, G. N., Nicolas, Y. N., Dimitry, Y. M., Montet, D., Joel, S., Omf, M. 2012. Effect of Solar and Electric Dryingon the Content of the Phenolic Compounds and Antioxidant activity of three varietes of onion (Allium cepa L.). International Journal of Biology, Pharmacy and Allied Sciences, vol. 1, no. 3, p. 204-220. Available at: http://ijbpas.com/pdf/1336900060MS%20IJBPAS%202012%201049.pdf

Amin, F., Wani, S. M., Gani, A., Masoodi, F. A. 2013. Polyphenolic Estimation and Antioxidant Activity of Some Vegetables of J &K India-A Correlation Study. International Journal of Engineering Research and Applications, vol. 3,

p. 595-603. Available at: http://www.ijera.com/papers/Vol3_issue2/CT32595603.pdf

Apak, R., Güçlü. K., Demirata, B., Özyürek, M., Çelik, S. E., Bektaşoğlu, B., Berker, K. I. 2007. Evaluation of Various Total Antioxidant Capacity Assays Applied to Phenolic Compounds with the CUPRAC Assay. Molecules, vol. 12,

p. 1496-1547. https://doi.org/10.3390/12071496 DOI: https://doi.org/10.3390/12071496

Benkeblia, N. 2005. Free-radical scavenging capacity and antioxidant properties of some selected onions (Allium cepa L.) and garlic (Allium sativum L.) extracts. Brazilian Archives of Biology and Technology, vol. 48, vol. 753-759. https://doi.org/10.1590/S1516-89132005000600011 DOI: https://doi.org/10.1590/S1516-89132005000600011

Brand-Williams, W., Cuvelier, M. E., Berset, C. 1995. Use of a free radical method to evaluate antioxidant activity. Lebensmittel-Wissenschaft and Technologie, vol. 28, no. 1, p. 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5 DOI: https://doi.org/10.1016/S0023-6438(95)80008-5

Brat, P., George, S., Bellamy, A., Du Chaffaut, L., Scalbert, A., Mennen, L., Arnault, N. 2006. Daily Polyphenol Intake in France from Fruit and Vegetables. The Journal of Nutrition, vol. 136, p. 2368-2373. Available at: http://jn.nutrition.org/content/136/9/2368.full DOI: https://doi.org/10.1093/jn/136.9.2368

Bystrická, J., Kavalcová, P., Vollmannová, A., Tomáš, J., Orsák, M. 2014. The role of sulphur on the content of total polyphenols and antioxidant activity in onion (Allium cepa L.). Potravinarstvo, vol. 8, no. 1, p. 284-289. https://doi.org/10.5219/401 DOI: https://doi.org/10.5219/401

D'Archivio, M., Filesi, C., Di Benedetto, R., Gargiulo, R., Giovannini, C., Masella, R. 2007. Polyphenols, dietary sources and bioavailability. Ann Ist Super Sanita Journal, vol. 43, p. 348-361. PMid:18209268

Griffiths, G., Trueman, L., Crowther, T., Thomas, B., Smith, B. 2002. Onions-a global benefit to health. Phytotherapy Research, vol. 16, p. 603-615. https://doi.org/10.1002/ptr.1222 DOI: https://doi.org/10.1002/ptr.1222

Cheng, A., Chen, X., Jin, Q., Wang, W., Shi, J., Liu, Y. 2013. Comparison of Phenolic Content and Antioxidant Capacity of Red and Yellow Onions. Czech Yournal Food Science, vol. 1, p. 501-508. Available at: http://www.agriculturejournals.cz/publicFiles/100652.pdf DOI: https://doi.org/10.17221/566/2012-CJFS

Karadenyz, F., Burdurlu, H. S., Koca, N., Soyer, Y. 2005. Antioxidant activity of selected fruits and vegetables grown in Turkey. Turkish Jurnal of Agriculture & Forestry. vol. 29, p. 297-303. Available at: http://journals.tubitak.gov.tr/agriculture/issues/tar-05-29-4/tar-29-4-9-0409-12.pdf

Kavalcová, P., Bystrická, J., Tomáš, J., Karovičová, J., Kuchtová, V. 2014. Evaluation and comparing of the content of total polyphenols and antioxidant activity in onion, garlic and leek. Potravinarstvo, vol. 8, no. 1, p. 272-276. https://doi.org/10.5219/394 DOI: https://doi.org/10.5219/394

Kong, J. M., Chia, L. S., Goh, N. K., Chia, T. F., Brouillard, R. 2003. Analysis and biological activities of anthocyanins. Phytochemistry, vol. 64, no. 5, p. 923-933. https://doi.org/10.1016/S0031-9422(03)00438-2 DOI: https://doi.org/10.1016/S0031-9422(03)00438-2

Lachman, J., Proněk, D., Hejtmánková, A., Pivec, V., Faitová, K. 2003. Total polyphenol and main flavonoid antioxidants in different onion (Allium cepa L.) varieties. Scientia Horticulturae, vol. 30, p. 142-147. DOI: https://doi.org/10.17221/3876-HORTSCI

Available at: http://www.agriculturejournals.cz/publicFiles/51932.pdf

Lu, X., Wang, J., Hamzaf, M., Ross, C. F., Powers, J. R., Tang, J., Rasco, B. A. 2011. Determination of total phenolic content and antioxidant capacity of onion and shallots using infrared spectroscopy. Food Chemistry, vol. 129, p. 637-644. https://doi.org/10.1016/j.foodchem.2011.04.105 DOI: https://doi.org/10.1016/j.foodchem.2011.04.105

Manach, C., Scalbert, A., Morand, C., Rémésy, C., Jimenez, L. 2004. Polyphenols: food sources and bioavailability. American Society for Clinical, vol 79, p. 727-747. DOI: https://doi.org/10.1093/ajcn/79.5.727

Available at: http://ajcn.nutrition.org/content/79/5/727.full

Nuutila, A. M., Puupponen-Pimia, R., Aarni, M., Oksman-Caldentey, K. M. 2003. Comparison of antioxidant activities of onion and garlic extracts by inhibition of lipid peroxidation and radical scavenging activity. Food Chemistry, vol. 81, p. 485-493. https://doi.org/10.1016/S0308-8146(02)00476-4 DOI: https://doi.org/10.1016/S0308-8146(02)00476-4

Pandey, K. B., Rizvi, S. I. 2009. Plant polyphenols as dietary antioxidants in human health and disease. Oxidative Medicine and Cellular Longevity, vol. 2, p. 270-278. https://doi.org/10.4161/oxim.2.5.9498 DOI: https://doi.org/10.4161/oxim.2.5.9498

Parr, A. J., Bolwell, G. P. 2000. Phenols in the plant and in man. The potential for possible nutritional enhancement of the diet by modifying the phenol content or profile. Journal of the Agriculture and Food Science, vol. 80, p. 985-1012. https://doi.org/10.1002/(SICI)1097-0010(20000515)80:7<985::AID-JSFA572>3.0.CO;2-7 DOI: https://doi.org/10.1002/(SICI)1097-0010(20000515)80:7<985::AID-JSFA572>3.0.CO;2-7

Prakash, D., Singh, B. N., Upadhyah, G. 2007. Antioxidant and free radical scavenging activities of phenols from onion (allium cepa). Food chemistry, vol. 102, no. 4, p. 1389-1393. https://doi.org/10.1016/j.foodchem.2006.06.063 DOI: https://doi.org/10.1016/j.foodchem.2006.06.063

Qusti, S. Y., Ahmed, N., Abo-khatwa, Bin Lahwa, M. A. 2010. Screening of antioxidant activity and phenolic content of selected food items cited in the holly quran. Yournal Biological Science, vol. 2, p. 40-51.

Silva, E. M., Souza, J. N. S., Rogez, H., Rees, J. S., Larondelle, Y. 2007. Antioxidant activities and polyphenolic contents of fifteen selected plant species from the Amazon region. Food Chemistry, vol. 101, p. 1012-1018. https://doi.org/10.1016/j.foodchem.2006.02.055 DOI: https://doi.org/10.1016/j.foodchem.2006.02.055

Spencer, J. P., Abd El Mohsen, M. M., Minihane, A. M., Mathers, J. C. 2008. Biomarkers of the intake of dietary polyphenols: strengths, limitations and application in nutrition research. British Journal of Nutrition, DOI: https://doi.org/10.1017/S0007114507798938

vol. 99, p. 12-22. PMid:17666146

Škerget, M., Majheniè, L., Bezjak, M. 2009. Antioxidant, Radical Scavenging and Antimicrobial Activities of Red Onion (Allium cepa L.) Skin and Edible Part Extracts. Chem. and Biochem. Eng. Q., vol. 23,

p. 435-444, Available at: http://pierre.fkit.hr/hdki/cabeq/pdf/23_4_2009/Cabeq_2009_04_05.pdf

Tawaha, K., Alali, F. S., Gharaibeh, M., Mohammad, M., El-Elimat, T. 2007. Antioxidant activity and total phenolic content of selected Jordanian plant species.

Food Chemistry, vol. 104, p. 1372-1378. https://doi.org/10.1016/j.foodchem.2007.01.064 DOI: https://doi.org/10.1016/j.foodchem.2007.01.064

Downloads

Published

2015-12-13

How to Cite

Kavalcová, P. ., Bystrická, J. ., Trebichalský, P. ., Kopernická, M. ., Hrstková, M. ., & Lenková, M. . (2015). Content of total polyphenols and antioxidant activity in selected varieties of onion (Allium cepa L.). Potravinarstvo Slovak Journal of Food Sciences, 9(1), 494–500. https://doi.org/10.5219/524

Most read articles by the same author(s)

<< < 1 2 3 

Similar Articles

You may also start an advanced similarity search for this article.