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Impact of freezing on flavonoids/radical-scavenging activity of two onion varieties

Author

Listed:
  • Carina PINHO

    (LAQV-REQUIMTE, Laboratory of Bromatology and Hidrology,)

  • M. Teresa SOARES

    (LAQV-REQUIMTE, Laboratory of Bromatology and Hidrology,)

  • Isabel F. ALMEIDA

    (Laboratory of Pharmaceutical Technology, Faculty of Pharmacy and)

  • Ana A.R.M. AGUIAR

    (Department of Geosciences, Environment and Spatial Plannings, Faculty of Science, University of Porto, Porto, Portugal)

  • Catarina MANSILHA

    (Environmental Health Department, National Institute of Health Doutor Ricardo Jorge, Porto, Portugal; 5LAQV-REQUIMTE, University of Porto, Porto, Portugal)

  • Isabel M.P.L.V.O. FERREIRA

    (LAQV-REQUIMTE, Laboratory of Bromatology and Hidrology,)

Abstract

Flavonols, anthocyanins, and radical-scavenging activity of two Portuguese onion cultivars (Branca da Póvoa, white; and Vermelha da Póvoa, red) were evaluated simulating domestic freezing conditions (-18°C). Frozen portions of onions with different periods of domestic storage at ambient temperature presented increased flavonoid content when compared with the respective composition before freezing. No significant differences were observed on radical-scavenging activity. Domestic freezing of onion portions extended its shelf life. Thus, domestic freezing can be a good alternative to prevent the loss of unused fresh onions, preserving its antioxidant capacity, since frozen onions can be a useful natural antioxidant source.

Suggested Citation

  • Carina PINHO & M. Teresa SOARES & Isabel F. ALMEIDA & Ana A.R.M. AGUIAR & Catarina MANSILHA & Isabel M.P.L.V.O. FERREIRA, 2015. "Impact of freezing on flavonoids/radical-scavenging activity of two onion varieties," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(4), pages 340-345.
    • Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:4:id:704-2014-cjfs
    DOI: 10.17221/704/2014-CJFS
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