Antioxidative phenolic constituents of skins of onion varieties and their activities
Antioxidative phenolic constituents of skins of onion varieties and their activities
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DOI：
10.1016/j.jff.2013.04.002
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发表时间：
2013-07-01
影响因子：
5.6
通讯作者：
Shahidi, Fereidoon
中科院分区：
文献类型：
--
作者：
Albishi, Tasahil;John, Jenny A.;Shahidi, Fereidoon
测定了不同颜色洋葱（珍珠、红、黄、白色）皮和果肉中酚类物质的抗氧化活性。红洋葱发芽后获得的绿色芽也进行了分析，以研究发芽过程中酚类成分的变化。首次对洋葱样品中游离、酯化和不溶结合的酚类成分分别进行了检测。从洋葱皮中提取的酚类化合物的含量约为6倍，高于他们的肉对应物。在洋葱品种中，珍珠洋葱皮表现出最高的酚类物质含量（26.4毫克槲皮素当量/克冻干样品）。对于测试样品的自由基清除活性观察到类似的趋势。洋葱可食部分提取物在所有抗氧化试验中均表现出较低的活性。HPLC-MS分析表明，槲皮素3，4 '-二葡萄糖苷、槲皮素和山萘酚是所有洋葱提取物中的主要酚类物质。(C)2013爱思唯尔有限公司保留所有权利。
The antioxidant activity of phenolic constituent of skin and selected flesh of different coloured onions (Pearl, Red, Yellow and White) were determined. The green shoot obtained after sprouting of the red onion was also analyzed to study the changes in the phenolic constituents during germination. For the first time, all tests were carried out separately for the free, esterified and insoluble-bound phenolic constituents of onion samples. The content of phenolics extracted from onion skins was approximately six times higher than that of their flesh counterparts. Among onion varieties, pearl onion skin showed the highest phenolic content (26.4 mg quercetin eq/g freeze dried sample). A similar trend was observed for free radical scavenging activity of the tested samples. Extracts from edible part of onion showed lower activity in all antioxidant tests carried out. The HPLC-MS analysis showed that quercetin 3,4'-diglucoside, quercetin, and kaempferol were the predominant phenolics in all onion extracts tested. (C) 2013 Elsevier Ltd. All rights reserved.