Antioxidant and free radical scavenging activities of phenols from onion (Allium cepa)

Four (red, violet, white and green) varieties of Allium cepa were studied for their total phenolic contents (TPC), antioxidant (AOA) and free radical scavenging activities (FRSA). The TPC varied from 4.6 to 74.1 mg/g GAE, AOA varied from 13.6% to 84.1% and FRSA showed wide range in terms of IC50 (inhibitory concentration) from 0.1 to 15.2 mg/ml, EC50 (efficient concentration) from 4.3 to 660.8 mg/mg and ARP (antiradical power) from 0.15 to 23.2. The outer dry layers of red and violet varieties showed better inhibition of lipid peroxidation assayed by ammonium thiocyanate than α-tocopherol. The non-site-specific inhibition of hydroxyl radical induced deoxyribose degradation was also higher in the outer dry layers of red and violet varieties than in their middle and inner layers. The outer layers were also potential inhibitors of nitroblue tetrazolium chloride (NBT) reduction caused by superoxide anions. On the other hand the ferrous ion chelating capacity of the red and violet varieties was highest in the inner layers. Specific phenolic composition performed through HPLC and LC–MS/MS showed the presence of gallic acid, ferulic acid, protocatechuic acid, quercetin, and kaempferol. The unutilised outer layers of the red variety were a rich source of quercetin (5110 μg/g) with high AOA, FRSA and also showed significant protection of DNA damage caused by free radicals.