Comparison of the antioxidant activity of two Spanish onion varieties |
| |
| Authors: | J Santas R Carbó MH Gordon MP Almajano |
| |
| Affiliation: | 1. Food Engineering and Biotechnology Department, College of Agricultural Engineering of Barcelona, The Technical University of Catalonia, Av. Canal Olímpic, s/n, 08860 Castelldefels, Barcelona, Spain;2. Hugh Sinclair Unit of Human Nutrition, Department of Food Biosciences, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, UK;3. Chemistry Engineering Department, The Technical University of Catalonia, Av. Diagonal 649, 08034 Barcelona, Spain |
| |
| Abstract: | 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. |
| |
| Keywords: | White onion Calç ot Extraction Phenol content Antioxidant capacity Emulsion Peroxide value |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
