Content of total polyphenols and antioxidant activity in varieties of onion and garlic
Abstract
Garlic as onion family and the most important Allium species consumed all over the world. Garlic possesses potential health promoting effects due to its high phenolic content and a good source of vitamins, minerals and major component like polyphenols, flavonoids, thiosulfinates and other sulfur compounds. Red onion and garlic are among the important parts of diet in many world populations, and there is also a long-held belief in their health enhancing properties. In this work evaluated content of total polyphenols and antioxidant activity in onion and garlic. Samples of plant material (onion, garlic) were collected at the stage of full maturity in the village (Harmota) in Koysinjac town in Erbil city. The content of the total polyphenols was determined by using the Folin-Ciocalteu reagent (FCR). Antioxidant activity was measured by using a compound DPPH (2.2-diphenyl-1-picrylhydrazyl). Phenolic content and antioxidant activities of one variety of garlic and four varieties of onions have been studied. In the present experiment it was detected, that total polyphenols content in samples onion ranges from 626.61 - 322.83 mg.kg-1 (onion) and 506.7 mg.kg-1 for (garlic). Statistically significant highest value of total polyphenols was recorded in red onion the lowest content of total polyphenols was recorded in white onion 322.83.mg.kg-1, and statistically significant highest value of antioxidant activity was recorded in red onion (33.42%) the lowest value was in white onion (22.68%). The value of antioxidant activity of garlic was (28.47%). Data analysis showed that the red variety onion presents highest value of total polyphenolic compounds. Consequently, antioxidant capacity was highest for red variety compared to other variety of onion and garlic. The order value of TPC was follow: Red Onion (626.61) >Garlic (506.70) >yellow onion (423.94) >pink onion (345.36) >white onion (322.83). Based on the measured values of AOA in onion and garlic samples can be classified as follows: Red Onion (33.42) >Garlic (28.47 >yellow onion (25.95) >pink onion (23.74) >white onion (22.68).
References
Akond, G. M. A. S. M., Khandaker, L., Berthold, J., Gates, L., Peters, K., Delong, H., Hossain, K. 2011. Anthocyanin, total polyphenols and antioxidant activity of common bean. American Journal of Food Technology, vol. 6, no. 5, p. 385-394. http://dx.doi.org/10.3923/ajft.2011.385.394
Albishi, T., John, J. A., Al-Khalifa, A. S., Shahidi, F. 2013 Antioxidant, Anti-Inflammatory and DNA Scission Inhibitory Activities of Phenolic Compounds in Selected Onion and Potato Varieties. Journal of Functional Foods, vol. 5, no. 2, p. 930-939. http://dx.doi.org/10.1016/j.jff.2013.02.005
Amin, F., Wani, S. M., Gani, A., Masoodi, F. A. 2013. Polyphenolic Estimation and Antioxidant Activity of Some Vegetables of J&K India-A Correlation Study. International Journal of Engineering Research and Applications, vol. 3, no. 2, p. 595-603.
Andrejiová, A., Kóňa, J., Barátová, S. 2011. Effect of fertilization and cultivar on total polyphenol content in onion (Allium cepa L.). In Nutrition and Health, Proceeding from the Conference, SPU : Nitra. p. 12-17.
Armand, B. A., Toua, V., Bernard, G. N., Nicolas, Y. N., Dimitry, Y. M., Montet, D., Joel, S., Omf, M. 2012. Effect of Solar and Electric Dryingon the Content of the Phenolic Compounds and Antioxidant activity of three varietes of onion (Allium cepa L.). International Journal of Biology, Pharmacy and Allied Sciences, vol. 1, no. 3, p. 204-220.
Beato, V. M., Orgaz, F. Mansilla, F. Montaño, A. 2011. Changes in phenolic compounds in garlic (Allium sativum L.) owing to the cultivar and location of growth. Plant Food for Human Nutrition, vol. 66, no. 3, p. 218-223. http://dx.doi.org/10.1007/s11130-011- 0236-2
Benítez, V. Molla, E. Martin-Cabrejas, M. A, Aguilera, Y, Lopez-Andreu, F. J, Cools, K. Terry, L. A. Esteban, R. M. 2011a. Characterization of Industrial Onion Wastes (Allium cepa L.): Ditary fiber and Bioactive compounds. Plant Food for Human Nutrition, vol. 66, no. 1, p. 48-57. http://dx.doi.org/10.1016/j.chroma.2011.02.059
Benkeblia, N. 2005. Free-radical scavenging capacity and antioxidant properties of some selected onions (Allium cepa L.) and garlic (Allium sativum L.) extracts. Brazilian Archives of Biology and Technology, vol. 48, no. 5, vol. 753-759. http://dx.doi.org/10.1590/S1516-89132005000600011
Brand-Williams, W., Cuvelier, M. E., Berset, C. 1995. Use of a free radical method to evaluate antioxidant activity. Lebensmittel-Wissenschaft and Technologie, vol. 28, no. 1, p. 25-30. http://dx.doi.org/10.1016/S0023-6438(95)80008-5
Bystrická, J., Kavalcová, P., Vollmannová, A., Tomáš, J., Orsák, M. 2014. The role of sulphur on the content of total polyphenols and antioxidant activity in onion (Allium cepa L.). Potravinarstvo, vol. 8, no. 1, p. 284-289. http://dx.doi.org/10.5219/401
Chan, J. Y, Yuen, A. C, Chan, R. Y., Chan, S. W. 2013. A review of the cardiovascular benefits and antioxidant properties of allicin. Phytotherapy Research, vol. 27, no. 5, p. 637-646. http://dx.doi.org/10.1002/ptr.4796
PMid:22888009
Chen S., Shen X., Cheng S., Li P., Du J., Chang Y., Meng, H. 2013. Evaluation of garlic cultivars for polyphenolic content and antioxidant properties. Plos Medicine, vol. 8, no. 11, p. e79730. http://dx.doi.org/10.1371/journal.pone.0079730
Corzo-Martínez, M. Corzo, N. Villamiel, M. 2007. Biological properties of onions and garlic. Trends in Food Science and Technology, vol. 18, no. 12, p. 609-625. http://dx.doi.org/10.1021/jf960339y
Georgé, S., Brat, P., Alter, P., Amiot, M. J. 2005. Rapid determination of polyphenols and vitamin C in plant-derived products. Journal of Agricultural and Food Chemistry, vol. 53, no. 5, p. 1370-1373. http://dx.doi.org/10.1021/jf048396b
Gorinsteine, S., Leontowicz, M., Jastrzebisky, Z., Najman, K., Tashma, Z., Katrich, E., Heo, B. J. G., Cho, J. Y., Trakhtenberg, S. 2010. The influnce of raw and processed garlic and onions on plasma classical atherosclerosis indices investigation in vitro and in vivo. Phytotherapy Reserach, vol. 24, no. 5, p. 706-714.
Harrison, F., Roberts, A. E. L., Gabrilska, R., Rumbaugh, C. L., Diggle, S. P. 2015. A 1000-Year-Old antimicrobial remedy with antistaphylococcal activity. American Society for Microbiology, vol. 6, no. 4, p. 1-7.
Kalt, W. 2005. Effects of Production and Processing Factors on Major Fruit and Vegetable Antioxidants. Journal of Food Science, vol. 70, no. 1, 2005, p. 11-19. http://dx.doi.org/10.1111/j.1365-2621.2005.tb09053.x
Karadenyz, F., Burdurlu, H. S., Koca, N., Soyer, Y. 2005. Antioxidant activity of selected fruits and vegetables grown in Turkey. Turkish Jurnal of Agriculture & Forestry. vol. 29, p. 297-303.
Kavalcová, P., Bystrická, J., Tomáš, J., Karovičová, J., Kuchtová, V. 2014. Evaluation and comparing of the content of total polyphenols and antioxidant activity in onion, garlic and leek. Potravinarstvo, vol. 8, no. 1, p. 272-276. http://dx.doi.org/10.5219/394
Kavalcová, P., Bystrická, J., Tóth, T., Trebichalský, P., Hrstková, M., Lenková, M., Šiatkovský, O. 2015. Content of total polyphenols and antioxidant activity in selected varieties of onion (Allium cepa L.). Potravinarstvo, vol. 9, no. 1, p. 494-500. http://dx.doi.org/10.5219/524
Lachman, J., Proněk, D., Hejtmánková, A., Pivec, V., Faitová, K. 2003. Total polyphenol and main flavonoid antioxidants in different onion (Allium cepa L.) varieties. Scientia Horticulturae, vol. 30, p. 142-147.
Lanzotti V. 2006. The analysis of onion and garlic. Journal of Chromatography A, vol. 1112, no. 1, p. 3-22. http://dx.doi.org/10.1016/j.chroma.2005.12.016
Li, H. B., Cheng, K. W., Wong, C-C., Fan, K. W., Chen, F., Jiang, Y. 2007. Evaluation of antioxidant capacity and total phenolic content of different fractions of selected microalgae. Food Chemistry, vol. 102, no. 3, p. 771-776. http://dx.doi.org/10.1016/g.foodchem.2006.06.022
Li, J. W. and Vederas, J. C. 2009. Drug discovery and natural products: End of an era or an endless frontier? Science, vol. 325, no. 5937, p. 161-165. http://dx.doi.org/10.1126/science.1168243
Lu, X., Wang, J., Hamzaf, M., Ross, C. F., Powers, J. R., Tang, J., Rasco, B. A. 2011. Determination of total phenolic content and antioxidant capacity of onion and shallots using infrared spectroscopy. Food Chemistry, vol. 129, no. 2, p. 637-644. http://dx.doi.org/10.1016/j.foodchem.2011.04.105
Manach, C., Scalbert, H., Morand, C., Remesy, C., Jimenez, L. 2004. Polyphenols in foods and bioavailability. The American Journal Clinical Nutrition, vol. 79, no. 5, p. 727-747. PMid:15113710
Nuutila, A. M., Puupponen-Pimia, R., Aarni, M., Oksman-Caldentey, K. 2003. Comparison of antioxidant activities of onion and garlic extracts by inhibition of lipid peroxidation and radical scavenging activity. Food Chem., vol. 81, no. 4, p. 485-493. http://dx.doi.org/10.1016/S0308-8146(02)00476-4
Pandey, K. B., Rizvi, S. I. 2009. Plant polyphenols as dietary antioxidants in human health and disease. Oxidative Medicine and Cellular Longevity, vol. 2, no. 5, p. 270-278. http://dx.doi.org/10.4161/oxim.2.5.9498
Pérez-Gregorio, R. M., González-Barreiro, C., Rial- Otero, R., Simal-Gándara, J. 2011b. Comparison of sanitizing technologies on the quality appearance and antioxidant levels in onion slices. Food Control, vol. 22, no. 12, p. 2052-2058. http://dx.doi.org/10.1016/j.foodchem.2012.10.134
Picchi, R., V., Migliori, C., Lo Scalzo, R., Campanelli, G., Ferrari, V., Di Cesare, L. F. 2012. Phytochemical content in organic and conventionally grown Italian cauliflower. Food Chemistry, vol. 130, no. 3, p. 501-509. http://dx.doi.org/10.1016/j.foodchem.2011.07.036
Prakash, D., Singh, B. N., Upadhyah, G. 2007. Antioxidant and free radical scavenging activities of phenols from onion (Allium cepa L.) Food chemistry, vol. 102, no. 4, p. 1389-1393. http://dx.doi.org/10.1016/j.foodchem.2006.06.063
Prior, L. R., Wu, X., Schaich, K. 2005. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of Agricultural and Food Chemistry, vol. 53, no. 10, p. 4290-4302. http://dx.doi.org/10.102/jf0502698
Qusti, S. Y., Ahmed, N., Abo-khatwa, Bin Lahwa, M. A. 2010. Screening of antioxidant activity and phenolic content of selected food items cited in the holly quran. Journal Biological Science, vol. 2, no. 1, p. 40-51.
Rupasinghe, V. H., Clegg, P. 2007. Total antioxidant capacity, total phenolic content, mineral elements, and histamine concentrations in wine of different fruit sources. Journal of Food Composition and Analysis, vol. 20, no. 2, p. 133-137. http://dx.doi.org/10.5897/AJB10.2010
Sellappan, S., Akoh, C. C., 2002. Flavonoids and antioxidant capacity of Georgia-grown Vidalia onions. Journal of Agricurtural and Food Chemistry, vol. 50, no. 19, p. 5338-5342. http://dx.doi.org/10.1021/jf 020333a
Škerget, M., Majheniè, L., Bezjak, M. 2009. Antioxidant, Radical Scavenging and Antimicrobial Activities of Red Onion (Allium cepa L.) Skin and Edible Part Extracts. Chemical and Biochemical Engineering Quarterly, vol. 23, no. 4, p. 435-444.
Soinen, T. H., Jukarainen, N., Julkunen-Titto, R., Karjalainen, R., Vepsalainen, J. 2012. The combined use of constrained total-line-shape 1H NMR and LC-MS/MS for quantitative analysis of bioactive components in yellow onion. Journal of Food Composition, vol. 25, no. 2, p. 208-214. http://dx.doi.org/10.1016/j.jfca.2011.09.001
Stajner, D., Varga, I. S. 2003. An Evaluation of the Antioxi dant Abilities of Allium Species," Acta Biologica Szegediensis, vol. 47, no. 1-4, p. 103-106. http://dx.doi.org/10.3923/pjn.2016.347.351
Tomás-Barberán, Espín., C. J. 2001. Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. Journal of the Science of Food and Agriculture, vol. 81, p. 853-876. http://dx.doi.org/10.5897/AJB10.2010 PMid:12570662
Ye C. L., Dai, D. H., Hu, W. L. 2013. Antimicrobial and antioxidant activities of the essestial oil from onion (Allium Cepa L.). Food control, vol. 30, no. 1, p. 48-53 http://dx.doi.org/10.1016/j.food cont.2014.11.009
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
