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

Soon Mi Shim; Ha Lim Yi; Young Suk Kim

doi:10.3109/09637486.2011.552881

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

Soon Mi Shim, Ha Lim Yi, Young Suk Kim

Department of Food Science & Biotechnology

Research output: Contribution to journal › Article › peer-review

15 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 language	English
Pages (from-to)	835-838
Number of pages	4
Journal	International Journal of Food Sciences and Nutrition
Volume	62
Issue number	8
DOIs	https://doi.org/10.3109/09637486.2011.552881
State	Published - Dec 2011

Keywords

Onion
antioxidant activity
flavonoid
simulated human digestive fluids
total phenolic content

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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).",

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AU - Yi, Ha Lim

AU - Kim, Young Suk

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AB - 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).

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KW - antioxidant activity

KW - flavonoid

KW - simulated human digestive fluids

KW - total phenolic content

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

Abstract

Keywords

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