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标题：CHEMICKÉ ZLOŽKY CIBULE KUCHYNSKEJ (Allium cepa L.) S POZITÍVNYMI ÚČINKAMI NA ĽUDSKÉ ZDRAVIECHEMICAL COMPONENTS OF ONION (Allium cepa L.) WITH THE BENEFIT FOR HUMAN HEALTH
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作者：Judita Bystrická ; Ján Tomáš ; Július Árvay 等
期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2010
卷号：4
页码：264-271
出版社：Association HACCP Consulting
摘要：The aim of this study was to analyse differences among three varietes of young onion. The onions (white, yellow, red) were obtained directly from a producer - PD Madunice (year 2009, earlier harvest) and analyzed for total polyphenols, vitamin C amount and their antioxidant activity. Total polyphenols (TP) were determinated using Folin-Ciocalteaus phenolic reagent and antioxidant activity (AA) using DPPH stable free radical by spectrophotometric methods. Differences in the occurrence and concentrations of antioxidants were found between the individual onion types. Polyphenolic concentration was found to range from 6051,6 mg.kg-1 FW (red variety Kamal F1) to 2892,48 mg.kg-1 FW (white variety Stardust). Vitamin C was determined by HPLC on the Waters TM chromatograph with PDA and its content in following order was: red onion (53,85 mg.kg-1) > yellow onion (28,93 mg.kg-1) > white onion (19,98 mg.kg-1). Obtained results show statistically significant differences among analyzed varieties (P< 0.05). AA was significant both, for TP as well as vitamin C in relation to varieties. AA was higher in the red onion (70,32%) in comparison to white and yellow onions.ses
关键词：onion; antioxidant activity; total polyphenols; vitamin C