Document Type : Research Paper
Authors
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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