Journal
VII INTERNATIONAL SYMPOSIUM ON EDIBLE ALLIACEAE
Volume 1143, Issue -, Pages 277-289Publisher
INT SOC HORTICULTURAL SCIENCE
DOI: 10.17660/ActaHortic.2016.1143.39
Keywords
antioxidant capacity; garlic; onion; spectrophotometry; HPLC; free radical
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Funding
- grant Program I + D SECTyP
- INTA
- CONICET
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Garlic and onion have a role in decreasing risks of chronic diseases due to their antioxidant activity. These biological effects have been attributed in part to organosulfur and flavonoid compounds present in Allium. The aims of this work were to determine the content of total polyphenols, flavonoids and thiosulfinates in garlic and onion cultivars from different origins, their phenolic profile and to evaluate their respective antioxidant activity and the relation of these compounds with the antioxidant capacity. Phenol and flavonoid content and antioxidant activity variability was found among different cultivars. Phenol content was highly associated with the antioxidant activity in onion. While, organosulfur compounds were highly associated with the antioxidant activity in garlic, the variability found in phenol and thiosulfinate content, and antioxidant activity between and within garlic and onion cultivars, would facilitate the selection of cultivars with therapeutic benefits.
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