Organosulfur and phenolic content of garlic (Allium sativum L.) and onion (Allium cepa L.) and its relationship with antioxidant activity
VII International Symposium on Edible Alliaceae
| Autores principales: | , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2018
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| Acceso en línea: | http://hdl.handle.net/20.500.12123/2800 https://doi.org/10.17660/ActaHortic.2016.1143.39 |
| _version_ | 1855483122679808000 |
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| author | Soto Vargas, Verónica Carolina Gonzalez, Roxana Elizabeth Sance, Maria Marta Galmarini, Claudio Romulo |
| author_browse | Galmarini, Claudio Romulo Gonzalez, Roxana Elizabeth Sance, Maria Marta Soto Vargas, Verónica Carolina |
| author_facet | Soto Vargas, Verónica Carolina Gonzalez, Roxana Elizabeth Sance, Maria Marta Galmarini, Claudio Romulo |
| author_sort | Soto Vargas, Verónica Carolina |
| collection | INTA Digital |
| description | VII International Symposium on Edible Alliaceae |
| format | Artículo |
| id | INTA2800 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA28002018-07-16T18:00:01Z Organosulfur and phenolic content of garlic (Allium sativum L.) and onion (Allium cepa L.) and its relationship with antioxidant activity Soto Vargas, Verónica Carolina Gonzalez, Roxana Elizabeth Sance, Maria Marta Galmarini, Claudio Romulo Ajo Cebolla Compuesto Orgánico del Azufre Espectrofotometria Radicales Libres Antioxidantes HPLC Antioxidants Free Radicals Spectrophotometry Onions Garlic VII International Symposium on Edible Alliaceae Garlic and onion have a role in decreasing risks of chronic diseases due to their antioxidant activity. These biological effects have been attributed in part to organosulfur and flavonoid compounds present in Allium. The aims of this work were to determine the content of total polyphenols, flavonoids and thiosulfinates in garlic and onion cultivars from different origins, their phenolic profile and to evaluate their respective antioxidant activity and the relation of these compounds with the antioxidant capacity. Phenol and flavonoid content and antioxidant activity variability was found among different cultivars. Phenol content was highly associated with the antioxidant activity in onion. While, organosulfur compounds were highly associated with the antioxidant activity in garlic, the variability found in phenol and thiosulfinate content, and antioxidant activity between and within garlic and onion cultivars, would facilitate the selection of cultivars with therapeutic benefits. EEA La Consulta Fil: Soto Vargas, Verónica Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina Fil: Gonzalez, Roxana Elizabeth. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina Fil: Sance, Maria Marta. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina Fil: Galmarini, Claudio Romulo. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina 2018-07-16T17:52:36Z 2018-07-16T17:52:36Z 2016 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/2800 0567-7572 2406-6168 (Online) https://doi.org/10.17660/ActaHortic.2016.1143.39 eng info:eu-repo/semantics/restrictedAccess application/pdf Acta Horticulturae 1143 : 277-290. (2016) |
| spellingShingle | Ajo Cebolla Compuesto Orgánico del Azufre Espectrofotometria Radicales Libres Antioxidantes HPLC Antioxidants Free Radicals Spectrophotometry Onions Garlic Soto Vargas, Verónica Carolina Gonzalez, Roxana Elizabeth Sance, Maria Marta Galmarini, Claudio Romulo Organosulfur and phenolic content of garlic (Allium sativum L.) and onion (Allium cepa L.) and its relationship with antioxidant activity |
| title | Organosulfur and phenolic content of garlic (Allium sativum L.) and onion (Allium cepa L.) and its relationship with antioxidant activity |
| title_full | Organosulfur and phenolic content of garlic (Allium sativum L.) and onion (Allium cepa L.) and its relationship with antioxidant activity |
| title_fullStr | Organosulfur and phenolic content of garlic (Allium sativum L.) and onion (Allium cepa L.) and its relationship with antioxidant activity |
| title_full_unstemmed | Organosulfur and phenolic content of garlic (Allium sativum L.) and onion (Allium cepa L.) and its relationship with antioxidant activity |
| title_short | Organosulfur and phenolic content of garlic (Allium sativum L.) and onion (Allium cepa L.) and its relationship with antioxidant activity |
| title_sort | organosulfur and phenolic content of garlic allium sativum l and onion allium cepa l and its relationship with antioxidant activity |
| topic | Ajo Cebolla Compuesto Orgánico del Azufre Espectrofotometria Radicales Libres Antioxidantes HPLC Antioxidants Free Radicals Spectrophotometry Onions Garlic |
| url | http://hdl.handle.net/20.500.12123/2800 https://doi.org/10.17660/ActaHortic.2016.1143.39 |
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