Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 61, Issue 20, Pages 4862-4872Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf3054356
Keywords
flavonols; HPLC-ESI-MS; antihyaluronidase activity; NO center dot scavenging capacity; antioxidant properties; onion; high-pressure processing; freeze-drying; pulverization
Funding
- Spanish Ministry of Science and Innovation [AGL2010-15910]
- Program Consolider-Ingenio
- FUN-C-FOOD
- ALIBIRD [S2009/AGR-1469]
- [AGL2008-04798/C02-01/ALI]
- [CSD2007-00063]
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The flavonol content and anti-inflammatory and antioxidant activities of onion treated by high-pressure processing (HPP) and HPP combined with freeze drying and pulverization. (HPP-FD-P) were evaluated. Allium cepa L var. cepa, Recas was treated at T1 (200 Mpa/25 degrees C/5 min), T2 (400 MPa/25 degrees C/5 min), and T3 (600 MPa/25 degrees C/5 min). After treatment, HP treated and untreated samples Were frozen (diced onion,HP-treated). Subsequently, part of the diced samples was freeze dried and pulverized (pulverized onion, HP treated and freeze-dried). Flavonol content and anti-inflammatory and antioxidant, activities (hyaluronidase inhibiting activity, NO center dot, ABTS(center dot+), and DPPH center dot scavenging capacity, ferric reducing antioxidant power, and antioxidative capacity by photochemiluminescence) were measured in nonhydrolyzed and hydrolyzed extracts. Hydrolysis was carried out in order to evaluate the effect of HPP and HPP-FD-P on both anti-inflammatory and antioxidant activities of extracts Mainly containing aglycone forms. HPP-FD-P increased quercetin 3,4'-diglucoside, quercetin 4'-glucoside, quercetin 3-glucoside, and isorhamnetin 3,4'-diglucoside extractability. The present study suggests that HPP (especially treatment at 400 MPa) and HPP-FD-P may be of benefit for obtaining functional ingredients from onion, as suggested by increased NO center dot scavenging capacity and maintenance of the antioxidant activity mainly in hydrolyzed extracts.
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