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

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F04%3A9644" target="_blank" >RIV/60460709:41210/04:9644 - isvavai.cz</a>

Alternative codes found

RIV/60460709:41210/04:6023

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

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

Original language description

In this study polyphenolic antioxidant compounds in three onion varieties (red - cv. Karmen, yellow - cv. Všetana and white - cv. Ala) regarding their total content and qualitative composition of flavonoid complex were studied. Also the effects of temperature and storage period during storage of onion were studied. The total content of polyphenols was estimated spectrophotometrically with Folin-Ciocalteau´s phenolic reagent and individual flavonoid components by HPLC method using Waters TM chromatographon Watrex 250x4 mm Sepharon SGX C18 7mm column with gradient elution. The highest amount of polyphenolic compounds was found in red variety Karmen (108,300 mg.kg-1 DM), the lowest amount in white variety Ala (26,445 mg.kg-1 DM), meanwhile the yellow variety Všetana had average content of total polyphenolic compounds 65,210 mg.kg-1 DM. An increase of total polyphenols during storage in red and yellow varieties was found, esp. during storage at laboratory temperature (22 0C). Among flavon

Czech name

Celkové polyfenolické a hlavní flavonoidní antioxidanty v různých odrůdách cibule (Allium cepa L.)

Czech description

In this study polyphenolic antioxidant compounds in three onion varieties (red - cv. Karmen, yellow - cv. Všetana and white - cv. Ala) regarding their total content and qualitative composition of flavonoid complex were studied. Also the effects of temperature and storage period during storage of onion were studied. The total content of polyphenols was estimated spectrophotometrically with Folin-Ciocalteau´s phenolic reagent and individual flavonoid components by HPLC method using Waters TM chromatographon Watrex 250x4 mm Sepharon SGX C18 7mm column with gradient elution. The highest amount of polyphenolic compounds was found in red variety Karmen (108,300 mg.kg-1 DM), the lowest amount in white variety Ala (26,445 mg.kg-1 DM), meanwhile the yellow variety Všetana had average content of total polyphenolic compounds 65,210 mg.kg-1 DM. An increase of total polyphenols during storage in red and yellow varieties was found, esp. during storage at laboratory temperature (22 0C). Among flavon

Type

D - Article in proceedings

CEP classification

GE - Plant cultivation

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2004

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

Sustain Life - Secure Survival II Conference Papers

ISBN

80-213-1197-5

ISSN

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e-ISSN

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Number of pages

1

Pages from-to

0-0

Publisher name

ČZU Praha

Place of publication

Praha

Event location

Praha

Event date

Sep 22, 2004

Type of event by nationality

WRD - Celosvětová akce

UT code for WoS article

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