Comparison of Phenolic Content and Antioxidant Capacity of Red and Yellow Onions

文献类型： 外文期刊

第一作者： Cheng, Anwei

作者： Cheng, Anwei;Chen, Xiangyan;Jin, Qiong;Wang, Wenliang;Shi, John;Liu, Yaobo;Shi, John

作者机构：

关键词： Allium cepa L.; antioxidant activity; polyphenols; flavonoids

期刊名称：CZECH JOURNAL OF FOOD SCIENCES （ 影响因子：1.279； 五年影响因子：1.829 ）

ISSN： 1212-1800

年卷期： 2013 年 31 卷 5 期

页码：

收录情况： SCI

摘要： The total polyphenol (TP), flavonoid, proanthocyanidin (PAC) content, and antioxidant capacity of both onion varieties (red and yellow) were compared. The content of TP, flavonoids, and PAC was determined by Folin-Ciocalteu colorimetric method, AlCl3, and by DMAC colorimetric method, respectively. The results showed that the contents of TP and flavonoids decreased from the outer to the inner layers in both onions, but there was no significant difference in PAC content. The outer layers had the highest antioxidant activity of extracts followed by a continuous decrease towards the inner layers in both varieties. The contents of phenolic acids and flavonoids were quantified by HPLC. Gallic acid, ferulic acid, and quercetin, as the main compounds in polyphenols, were detected in each layer of both onions. The red variety showed better antioxidant activity than yellow onion according to the linoleic acid system and DPPH assay. The higher contents of TP and flavonoids were associated with higher antioxidant activity.

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