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Total polyphenol and main flavonoid antioxidants in different onion (Allium cepa L.) varieties

Author

Listed:
  • J. Lachman

    (Czech University of Agriculture, Faculty of Agriculture, Prague, Czech Republic)

  • D. Proněk

    (Czech University of Agriculture, Faculty of Agriculture, Prague, Czech Republic)

  • A. Hejtmánková

    (Czech University of Agriculture, Faculty of Agriculture, Prague, Czech Republic)

  • J. Dudjak

    (Czech University of Agriculture, Faculty of Agriculture, Prague, Czech Republic)

  • V. Pivec

    (Czech University of Agriculture, Faculty of Agriculture, Prague, Czech Republic)

  • K. Faitová

    (Czech University of Agriculture, Faculty of Agriculture, Prague, Czech Republic)

Abstract

Polyphenolic antioxidant compounds were studied in three onion varieties (red - cv. Karmen, yellow - cv. Všetana and white - cv. Ala) regarding their total content and qualitative composition of flavonoid complex. The effects of temperature and storage period during onion storage were also studied. The total content of polyphenols was estimated spectrophotometrically with Folin-Ciocalteau's phenolic reagent and individual flavonoid components by HPLC method using WatersTM chromatograph on Watrex 250 × 4 mm Sepharon SGX C18 7DM. An increase in total polyphenols during storage was found in red and yellow varieties, esp. during storage at a laboratory temperature (22°C). Among the flavonoid and polyphenolic compounds as major constituents spiraeoside (quercetin-4´-O--D-glucoside), rutin and quercetin and three other not identified compounds were found. Significant varietal differences were found. The compound with the highest content was spiraeoside (32,234 mg/kg DM in red cv. Karmen, 23,283 mg/kg DM in yellow cv. Všetana and 265 mg/kg DM in white cv.Ala). Rutin ranged from 15 mg/kg DM in cv.Ala to 157 mg/kg DM in cv. Karmen and similarly quercetin from 1 mg/kg DM in cv.Ala to 163 mg/kg DM in cv. Karmen. During storage an increase in flavonoids could be observed, esp. at a laboratory temperature compared to storage at a lower temperature.

Suggested Citation

  • J. Lachman & D. Proněk & A. Hejtmánková & J. Dudjak & V. Pivec & K. Faitová, 2003. "Total polyphenol and main flavonoid antioxidants in different onion (Allium cepa L.) varieties," Horticultural Science, Czech Academy of Agricultural Sciences, vol. 30(4), pages 142-147.
    • Handle: RePEc:caa:jnlhor:v:30:y:2003:i:4:id:3876-hortsci
    DOI: 10.17221/3876-HORTSCI
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    Citations

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    Cited by:

    1. Simona OANCEA & Olga DRĂGHICI, 2013. "pH and thermal stability of anthocyanin-based optimised extracts of Romanian red onion cultivars," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(3), pages 283-291.
    2. Miroslav ŠLOSÁR & Ivana MEZEYOVÁ & Alžbeta HEGEDÜSOVÁ & Alena ANDREJIOVÁ & Peter KOVÁČIK & Tomáš LOŠÁK & Tomáš KOPTA & Anna J. KEUTGEN, 2017. "Effect of zinc fertilisation on yield and selected qualitative parameters of broccoli," Plant, Soil and Environment, Czech Academy of Agricultural Sciences, vol. 63(6), pages 282-287.

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