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Comparison of phenolic content and antioxidant capacity of red and yellow onions

Author

Listed:
  • Anwei Cheng

    (Institute of Agri-food Science and Technology, Shandong Academy of Agricultural Science, Jinan, P.R. China)

  • Xiangyan Chen

    (Institute of Agri-food Science and Technology, Shandong Academy of Agricultural Science, Jinan, P.R. China)

  • Qiong Jin

    (Institute of Agri-food Science and Technology, Shandong Academy of Agricultural Science, Jinan, P.R. China)

  • Wenliang Wang

    (Institute of Agri-food Science and Technology, Shandong Academy of Agricultural Science, Jinan, P.R. China)

  • John Shi

    (Institute of Agri-food Science and Technology, Shandong Academy of Agricultural Science, Jinan, P.R. China
    Guelph Food Research Center, Agriculture and Agri-Food Canada, Ontario, Guelph, Canada)

  • Yaobo Liu

    (Institute of Agri-food Science and Technology, Shandong Academy of Agricultural Science, Jinan, P.R. China)

Abstract

The total polyphenol (TP), flavonoid, proanthocyanidin (PAC) content, and antioxidant capacity of both onion varieties (red and yellow) were compared. The content of TP, flavonoids, and PAC was determined by Folin-Ciocalteu colorimetric method, AlCl3, and by DMAC colorimetric method, respectively. The results showed that the contents of TP and flavonoids decreased from the outer to the inner layers in both onions, but there was no significant difference in PAC content. The outer layers had the highest antioxidant activity of extracts followed by a continuous decrease towards the inner layers in both varieties. The contents of phenolic acids and flavonoids were quantified by HPLC. Gallic acid, ferulic acid, and quercetin, as the main compounds in polyphenols, were detected in each layer of both onions. The red variety showed better antioxidant activity than yellow onion according to the linoleic acid system and DPPH assay. The higher contents of TP and flavonoids were associated with higher antioxidant activity.

Suggested Citation

  • Anwei Cheng & Xiangyan Chen & Qiong Jin & Wenliang Wang & John Shi & Yaobo Liu, 2013. "Comparison of phenolic content and antioxidant capacity of red and yellow onions," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(5), pages 501-508.
    • Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:5:id:566-2012-cjfs
    DOI: 10.17221/566/2012-CJFS
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    Cited by:

    1. Jan Bedrníček & Ivana Laknerová & Zuzana Linhartová & Jaromír Kadlec & Eva Samková & Jan Bárta & Veronika Bártová & Jan Mráz & Milan Pešek & Renata Winterová & Naděžda Vrchotová & Jan Tříska & Pavel S, 2019. "Onion waste as a rich source of antioxidants for meat products," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 37(4), pages 268-275.

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