Bioaccessibility of flavonoids and total phenolic content in onions and its relationship with antioxidant activity

Soon Mi Shim, Ha Lim Yi, Young Suk Kim

Research output: Contribution to journalArticlepeer-review

12 Scopus citations

Abstract

Antioxidant activity, total phenolic content, and flavonoids in onion were determined using the DPPH method, the FolinCiocalteu method, and high-performance liquid chromatography analysis, respectively. Myricetin was the most bioaccessible among flavonoids in both red and yellow onions after digestion. The result suggest that the antioxidant activity of yellow and red onions was stronger in the outer layer than in the inner layer and strong correlation was found between antioxidant activity and total phenolic content (r 2 = 0.927).

Original languageEnglish
Pages (from-to)835-838
Number of pages4
JournalInternational Journal of Food Sciences and Nutrition
Volume62
Issue number8
DOIs
StatePublished - Dec 2011

Keywords

  • antioxidant activity
  • flavonoid
  • Onion
  • simulated human digestive fluids
  • total phenolic content

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