ANTIOXIDANT PROPERTIES AND PHENOLIC COMPOUNDS OF TWO VARIETIES OF IRANIAN ONION (ALLIUM CEPA L.) BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY

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BAGHERLOO M.; HEIDARI R.; JAMEI R.; GHADERPOUR S.

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Paper Information

Journal: IRANIAN JOURNAL OF MEDICINAL AND AROMATIC PLANTS Year:2012 | Volume:28 | Issue:3 (57) Page(s): 455-464

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Title

ANTIOXIDANT PROPERTIES AND PHENOLIC COMPOUNDS OF TWO VARIETIES OF IRANIAN ONION (ALLIUM CEPA L.) BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY

Author(s)

BAGHERLOO M. | HEIDARI R. | JAMEI R. | GHADERPOUR S. | Issue Writer Certificate

Keywords

ONION (ALLIUM CEPA L.)Q2

PHENOLQ1

DPPHQ2

HPLCQ2

Abstract

Plants of Alliaceae family are an important source of PHENOLic compounds and flavonoids. The major antioxidant activity in plants is related to Polyphenoles. Antioxidant properties of PHENOLic compounds are due to their reducing potential. This study was carried out to identify and determine the amount of PHENOLic compounds such as Tannic acid, 8Hydroxyquinoline, Vanillic acid, Caffeic acid, Salicylic acid and 1-Naphthol in edible parts of two varieties of Iranian onion, namely, red onion of Azarshahr and white onion of Neishabor and measuring their antioxidant activity. The extracts were prepared from powdered onions by 1.2 M HCl in 50% methanol/water and the amount of their antioxidant activity was measured by using DPPH radical. PHENOLic compounds were identified and their amount was determined by HPLC. Antioxidant activity and PHENOLic compounds of edible parts of two varieties of Iranian onion were identified and measured. The results showed that the amount of PHENOLic compounds in different varieties of onion was different and the maximum PHENOLic compound was observed in the red onion. Antioxidant activity of red onion was higher than that of white onion.

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APA: Copy

BAGHERLOO, M., HEIDARI, R., JAMEI, R., & GHADERPOUR, S.. (2012). ANTIOXIDANT PROPERTIES AND PHENOLIC COMPOUNDS OF TWO VARIETIES OF IRANIAN ONION (ALLIUM CEPA L.) BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY. IRANIAN JOURNAL OF MEDICINAL AND AROMATIC PLANTS, 28(3 (57)), 455-464. SID. https://sid.ir/paper/105540/en

Vancouver: Copy

BAGHERLOO M., HEIDARI R., JAMEI R., GHADERPOUR S.. ANTIOXIDANT PROPERTIES AND PHENOLIC COMPOUNDS OF TWO VARIETIES OF IRANIAN ONION (ALLIUM CEPA L.) BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY. IRANIAN JOURNAL OF MEDICINAL AND AROMATIC PLANTS[Internet]. 2012;28(3 (57)):455-464. Available from: https://sid.ir/paper/105540/en

IEEE: Copy

M. BAGHERLOO, R. HEIDARI, R. JAMEI, and S. GHADERPOUR, “ANTIOXIDANT PROPERTIES AND PHENOLIC COMPOUNDS OF TWO VARIETIES OF IRANIAN ONION (ALLIUM CEPA L.) BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY,” IRANIAN JOURNAL OF MEDICINAL AND AROMATIC PLANTS, vol. 28, no. 3 (57), pp. 455–464, 2012, [Online]. Available: https://sid.ir/paper/105540/en

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