کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1189052 963503 2008 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Comparison of the antioxidant activity of two Spanish onion varieties
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Comparison of the antioxidant activity of two Spanish onion varieties
چکیده انگلیسی

Phenol content and antioxidant activity of two Spanish onion varieties, namely white onion and Calçot de Valls, have been studied. White onions contained higher phenol content than Calçot onions, with values which ranged from 2.57 ± 0.51 to 6.53 ± 0.16 mg gallic acid equivalents/g dry weight (GAE/g DW) and 0.51 ± 0.22 to 2.58 ± 0.16 mg GAE/g DW, respectively, depending on the solvent used. Higher phenol content was associated with higher antioxidant capacity. White onion extracts had the highest antioxidant activity at 86.6 ± 2.97 and 29.9 ± 2.49 μmol Trolox/g DW for TEAC and FRAP assays, respectively, while the values for the Calçot variety were 17.5 ± 0.46 and 16.1 ± 0.10 μmol Trolox/g DW.The antioxidant capacity of freeze dried powder from both onion varieties was also tested in sunflower oil-in-water emulsions, and hydroperoxide formation was monitored during storage at 40 °C. In accordance with differences in phenol content, Spanish white onions had better antioxidant activity, while Calçot was only effective in the early stages of the oxidation process.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 107, Issue 3, 1 April 2008, Pages 1210–1216
نویسندگان
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