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Comparison of the main bioactive compounds and antioxidant activities in garlic and white and red onions after treatment protocols.
J Agric Food Chem. 2008 Jun 25; 56(12):4418-26.JA

Abstract

Polish garlic and white and red onions were subjected to blanching, boiling, frying, and microwaving for different periods of time, and then their bioactive compounds (polyphenols, flavonoids, flavanols, anthocyanins, tannins, and ascorbic acid) and antioxidant activities were determined. It was found that blanching and frying and then microwaving of garlic and onions did not decrease significantly the amounts of their bioactive compounds and the level of antioxidant activities (P > 0.05). The HPLC profiles of free and soluble ester- and glycoside-bound phenolic acids showed that trans-hydroxycinnamic acids (caffeic, p-coumaric, ferulic, and sinapic) were as much as twice higher in garlic than in onions. Quercetin quantity was the highest in red onion among the studied vegetables. The electrophoretic separation of nonreduced garlic and onion proteins after boiling demonstrated their degradation in the range from 50 to 112 kDa.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Gorinstein S
Department of Medicinal Chemistry and Natural Products, The Hebrew University, Hadassah Medical School, P.O. Box 12065, Jerusalem 91120, Israel. gorin@cc.huji.ac.il
Leontowicz H
No affiliation info available
Leontowicz M
No affiliation info available
Namiesnik J
No affiliation info available
Najman K
No affiliation info available
Drzewiecki J
No affiliation info available
Cvikrová M
No affiliation info available
Martincová O
No affiliation info available
Katrich E
No affiliation info available
Trakhtenberg S
No affiliation info available

MeSH

AntioxidantsChromatography, High Pressure LiquidCoumaric AcidsFlavonoidsFood HandlingGarlicHot TemperatureOnionsPhenolsPolyphenolsQuercetin

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

18494496

Citation

Gorinstein, Shela, et al. "Comparison of the Main Bioactive Compounds and Antioxidant Activities in Garlic and White and Red Onions After Treatment Protocols." Journal of Agricultural and Food Chemistry, vol. 56, no. 12, 2008, pp. 4418-26.
Gorinstein S, Leontowicz H, Leontowicz M, et al. Comparison of the main bioactive compounds and antioxidant activities in garlic and white and red onions after treatment protocols. J Agric Food Chem. 2008;56(12):4418-26.
Gorinstein, S., Leontowicz, H., Leontowicz, M., Namiesnik, J., Najman, K., Drzewiecki, J., Cvikrová, M., Martincová, O., Katrich, E., & Trakhtenberg, S. (2008). Comparison of the main bioactive compounds and antioxidant activities in garlic and white and red onions after treatment protocols. Journal of Agricultural and Food Chemistry, 56(12), 4418-26. https://doi.org/10.1021/jf800038h
Gorinstein S, et al. Comparison of the Main Bioactive Compounds and Antioxidant Activities in Garlic and White and Red Onions After Treatment Protocols. J Agric Food Chem. 2008 Jun 25;56(12):4418-26. PubMed PMID: 18494496.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comparison of the main bioactive compounds and antioxidant activities in garlic and white and red onions after treatment protocols. AU - Gorinstein,Shela, AU - Leontowicz,Hanna, AU - Leontowicz,Maria, AU - Namiesnik,Jacek, AU - Najman,Kasia, AU - Drzewiecki,Jerzy, AU - Cvikrová,Milena, AU - Martincová,Olga, AU - Katrich,Elena, AU - Trakhtenberg,Simon, Y1 - 2008/05/22/ PY - 2008/5/23/pubmed PY - 2008/9/3/medline PY - 2008/5/23/entrez SP - 4418 EP - 26 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 56 IS - 12 N2 - Polish garlic and white and red onions were subjected to blanching, boiling, frying, and microwaving for different periods of time, and then their bioactive compounds (polyphenols, flavonoids, flavanols, anthocyanins, tannins, and ascorbic acid) and antioxidant activities were determined. It was found that blanching and frying and then microwaving of garlic and onions did not decrease significantly the amounts of their bioactive compounds and the level of antioxidant activities (P > 0.05). The HPLC profiles of free and soluble ester- and glycoside-bound phenolic acids showed that trans-hydroxycinnamic acids (caffeic, p-coumaric, ferulic, and sinapic) were as much as twice higher in garlic than in onions. Quercetin quantity was the highest in red onion among the studied vegetables. The electrophoretic separation of nonreduced garlic and onion proteins after boiling demonstrated their degradation in the range from 50 to 112 kDa. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/18494496/Comparison_of_the_main_bioactive_compounds_and_antioxidant_activities_in_garlic_and_white_and_red_onions_after_treatment_protocols_ L2 - https://doi.org/10.1021/jf800038h DB - PRIME DP - Unbound Medicine ER -