Flavonoids and antioxidant capacity of Georgia-grown Vidalia onions

被引:160
作者
Sellappan, S [1 ]
Akoh, CC [1 ]
机构
[1] Univ Georgia, Dept Food Sci & Technol, Athens, GA 30602 USA
关键词
antioxidant capacity; flavonoids; HPLC diode-array; total polyphenols; Vidalia onion;
D O I
10.1021/jf020333a
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Vidalia onion varieties Nirvana, DIPS 1032, Yellow 2025, King-Midas, and SBO 133 grown at Vidalia, Georgia, were analyzed for flavonoid content. A high-performance liquid chromatographic (HPLC) method with photodiode array detection was used for quantification. Compounds were analyzed as aglycons after acid hydrolysis with 1.2 M HCl. Identification of each compound was based on comparison of its retention time and UV spectra with those of pure commercial standards. Three major flavonoids, kaempferol, myricetin, and quercetin, were identified and quantified. Quercetin was the major flavonoid (7.70-46.32 mg/100 g fresh weight, FW) present in all varieties, followed by myricetin (2.77-4.13 mg/100 g FW). Minor quantities of kaempferol (1.10-1.98 mg/100 g FW) were also detected. The total polyphenols and Trolox equivalent antioxidant capacity (TEAC) ranged from 73.33 to 180.84 mg/100 g FW and 0.92-1.56 TEAC/g FW, respectively. A positive but weaker correlation was obtained for total polyphenols versus antioxidant capacity. Nevertheless, a stronger correlation (r(2) = 0.34) was obtained between flavonoid content versus antioxidant capacity. The data indicate that Vidalia onions are a rich source of quercetin, and they also contain myricetin and kaempferol.
引用
收藏
页码:5338 / 5342
页数:5
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