کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2507330 1117484 2015 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Temperature-dependent studies on the total phenolics, flavonoids, antioxidant activities, and sugar content in six onion varieties
ترجمه فارسی عنوان
مطالعات وابسته به دما مربوط به کل فنولیک، فلاونوئیدها، فعالیت های آنتی اکسیدانی و محتوای شکر در شش پیاز
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی

Heating effect on total phenol, flavonoids, antioxidant activity, and sugar content of six onion varieties has been quantitatively investigated to explore the effect of different temperatures. The onion varieties comprised one red-skinned variety, two white-skinned varieties, and three yellow-skinned varieties. The heating temperature was scanned at 80°C, 100°C, 120°C, and 150°C for 30 minutes each, and quantitative analysis was performed relative to the powdered onion at ambient temperature. Quercetin, glucosides and sugar content were analyzed using high-performance liquid chromatography. The total phenolic and antioxidant content increased in all six varieties. The total flavonoid levels showed a considerable change. On heating the onion samples at 120°C for 30 minutes, the red-skinned variety showed the highest level of total phenolic content [13712.67 ± 1034.85 μg of gallic acid equivalent/g dry weight (μg GAE/g DW)] and total flavonoids [3456.00 ± 185.82 μg of quercetin equivalents/g dry weight (μg Q/g DW)], whereas the content of total phenolics and total flavonoids were 13611.83 ± 341.61 μg GAE/g DW and 3482.87 ± 117.17 μg Q/g DW, respectively, for the yellow-skinned (Sunpower) variety. Quercetin and its glucoside contents increased up to 120°C and then decreased at 150°C, whereas the sugar content continuously decreased with heating. All cultivars showed the same pattern in the heating effect, and the predominant flavonoids were destroyed at higher temperatures. Therefore, it is improper to expose onion powder to a temperature higher than 120°C.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food and Drug Analysis - Volume 23, Issue 2, June 2015, Pages 243–252
نویسندگان
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