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Antimutagenic, antioxidant and free radical scavenging activity of ethyl acetate extracts from white, yellow and red onions.
Food Chem Toxicol. 2004 Apr; 42(4):659-66.FC

Abstract

The beneficial effects of red, yellow and white onion extracts have been assessed by antioxidant activity and antimutagenic activity. And the effects compared to BHT and ascorbic acid. Total phenolic compounds and flavonoids in onion extracts were determined. Yellow onion extract had more organic acid and free sugar than those detected in the white and red onion extract. The scavenging activity of DPPH radical and H(2)O(2) were increased depending on the concentration. The antioxidant activities using beta-carotene-linoleate system and reducing power were increased but the effect was small to that of BHT and ascorbic acid. After digested, extracts showed antimutagenic activities, and it seems that they inhibit the mutagenicity for digesting. This study demonstrated that the antimutagenicities and antioxidant properties of ethyl acetate extract against mutagens were related to their phenols and flavonoids, which are heat stable and losses digestive juices are relatively low.

Authors+Show Affiliations

Department of Food and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University, 900 Gaza-dong chinju city, South Korea.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

15019191

Citation

Shon, Mi-Yae, et al. "Antimutagenic, Antioxidant and Free Radical Scavenging Activity of Ethyl Acetate Extracts From White, Yellow and Red Onions." Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, vol. 42, no. 4, 2004, pp. 659-66.
Shon MY, Choi SD, Kahng GG, et al. Antimutagenic, antioxidant and free radical scavenging activity of ethyl acetate extracts from white, yellow and red onions. Food Chem Toxicol. 2004;42(4):659-66.
Shon, M. Y., Choi, S. D., Kahng, G. G., Nam, S. H., & Sung, N. J. (2004). Antimutagenic, antioxidant and free radical scavenging activity of ethyl acetate extracts from white, yellow and red onions. Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, 42(4), 659-66.
Shon MY, et al. Antimutagenic, Antioxidant and Free Radical Scavenging Activity of Ethyl Acetate Extracts From White, Yellow and Red Onions. Food Chem Toxicol. 2004;42(4):659-66. PubMed PMID: 15019191.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antimutagenic, antioxidant and free radical scavenging activity of ethyl acetate extracts from white, yellow and red onions. AU - Shon,Mi-Yae, AU - Choi,Sang-Do, AU - Kahng,Goon-Gjung, AU - Nam,Sang-Hae, AU - Sung,Nak-Ju, PY - 2003/05/31/received PY - 2003/11/15/revised PY - 2003/12/08/accepted PY - 2004/3/17/pubmed PY - 2004/4/14/medline PY - 2004/3/17/entrez SP - 659 EP - 66 JF - Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association JO - Food Chem Toxicol VL - 42 IS - 4 N2 - The beneficial effects of red, yellow and white onion extracts have been assessed by antioxidant activity and antimutagenic activity. And the effects compared to BHT and ascorbic acid. Total phenolic compounds and flavonoids in onion extracts were determined. Yellow onion extract had more organic acid and free sugar than those detected in the white and red onion extract. The scavenging activity of DPPH radical and H(2)O(2) were increased depending on the concentration. The antioxidant activities using beta-carotene-linoleate system and reducing power were increased but the effect was small to that of BHT and ascorbic acid. After digested, extracts showed antimutagenic activities, and it seems that they inhibit the mutagenicity for digesting. This study demonstrated that the antimutagenicities and antioxidant properties of ethyl acetate extract against mutagens were related to their phenols and flavonoids, which are heat stable and losses digestive juices are relatively low. SN - 0278-6915 UR - https://www.unboundmedicine.com/medline/citation/15019191/Antimutagenic_antioxidant_and_free_radical_scavenging_activity_of_ethyl_acetate_extracts_from_white_yellow_and_red_onions_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0278691503003508 DB - PRIME DP - Unbound Medicine ER -