Journal of Nutrition & Food Sciences
Open Access

Abstract

Antiradical Properties of Selected Alium Cultivars

Maria Leja, Iwona Kaminska, Anna Kolton and Adam Swiderski

Antioxidant capacity of edible parts and tunic of nine selected onion cultivars of yellow, red and white color was estimated in freshly harvested bulbs and after long-term winter storage. Phenolic substances such as total, phenylpropanoids, flavonols and anthocyanins were detected by spectrophotometric and HPLC methods. Radical scavenging activity was measured in tissue extracts and expressed as the percentage of DPPH neutralization. Great variability of phenolics was observed in the onion flesh as well as in the tunic, the level of them determined in the skin was considerably higher in comparison with the edible parts. Antiradical activity of the flesh was poor, however, in the tunic exceeded 60% and was correlated with content of total phenols. Five month storage did not affect either phenolic substances or RSA in onion tunic while in flesh the significant decrease of antiradical activity was noted.