Record Details

Title:
Free-radical scavenging capacity and antioxidant properties of some selected onions (Allium cepa L.) and garlic (Allium sativum L.) extracts
Author(s):
Publication date:
2005
Summary:
The radical scavenging activity (RAS), chain-breaking activity, H2O2-scavenging, reducing capacity and total phenolics of four types of onions (Green onion, Yellow, Red and Purple) and garlic were investigated. Total phenolics varied from 30 mg (green onion) to 49 mg.100 g -1 fresh weight (garlic). Garlic extract showed thehighest RAS, while green onion showed the lowest one. The chain-breaking activity of green onion extract was higher (0.48) than garlic extract (0.029). Chain-breaking activity of yellow, red and purple onion extracts was 0.19, 0.048 and 0.032 respectively. However, heating treatment (90 ºC, 3h) caused an increase in this Low ability of green onion extract to scavenge hydrogen peroxide was noted (35%), whereas high ability was noted in other onion and garlic extracts and ranged from 60 to 90%. The lowest reducing capacity was noted green onion extract (18%), whereas the highest in garlic extract (196%). Statistically, high significant correlations were observed between total phenolics content and reducing power, scavenging of hydrogen peroxide and chain-breaking activity of extracts.
Call number:
E02376
Journal citation:
Linked resources:
Fulltext: e02376 - PDF
Contact information:
harvest@worldveg.org

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 Record created 2010-03-11, last modified 2019-06-12

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