Onion (Allium cepa L.) is potentially a good source of important antioxidants

Sidhu, J. S.; Ali, Muslim; Al-Rashdan, Amal; Ahmed, Nissar

doi:10.1007/s13197-019-03625-9

Cited by 46 publications

(31 citation statements)

References 51 publications

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“…Onion is a good source of natural antioxidants (128). Many studies have been carried out to evaluate the antioxidant activities of onion, and found that onion exhibits strong antioxidant properties by using a series of in vitro assays, including 2,2 ′azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 1,1diphenyl-2-picrilhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), lipid peroxidation, oxygen radical absorbance capacity (ORAC), total antioxidant capacity (TAC), and trolox equivalent antioxidant capacity (TEAC) assays.…”

Section: Antioxidant Activitymentioning

confidence: 99%

Recent Advances in Bioactive Compounds, Health Functions, and Safety Concerns of Onion (Allium cepa L.)

et al. 2021

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Onion (Allium cepa L.) is a common vegetable, widely consumed all over the world. Onion contains diverse phytochemicals, including organosulfur compounds, phenolic compounds, polysaccharides, and saponins. The phenolic and sulfur-containing compounds, including onionin A, cysteine sulfoxides, quercetin, and quercetin glucosides, are the major bioactive constituents of onion. Accumulated studies have revealed that onion and its bioactive compounds possess various health functions, such as antioxidant, antimicrobial, anti-inflammatory, anti-obesity, anti-diabetic, anticancer, cardiovascular protective, neuroprotective, hepatorenal protective, respiratory protective, digestive system protective, reproductive protective, and immunomodulatory properties. Herein, the main bioactive compounds in onion are summarized, followed by intensively discussing its major health functions as well as relevant molecular mechanisms. Moreover, the potential safety concerns about onion contamination and the ways to mitigate these issues are also discussed. We hope that this paper can attract broader attention to onion and its bioactive compounds, which are promising ingredients in the development of functional foods and nutraceuticals for preventing and managing certain chronic diseases.

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Section: Antioxidant Activitymentioning

confidence: 99%

Recent Advances in Bioactive Compounds, Health Functions, and Safety Concerns of Onion (Allium cepa L.)

et al. 2021

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“…As the various phytochemical compounds are known to possess antioxidative properties, Trolox Equivalent Antioxidant Capacity (TEAC) was measured as per the procedure reported earlier by Sidhu et al (2019). The antioxidant assay was carried out by preparing all solutions in phosphate buffered saline (PBS) containing 5 mM phosphate buffer salts and 138 mM sodium chloride.…”

Section: Antioxidant Activitymentioning

confidence: 99%

Development of a functional food (pan bread) using amla fruit powder

2019

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The amla fruit powders were analyzed for ascorbic acid, sugars, pectin, total phenolics (TPC), and total antioxidant activities (TEAC). Fresh amla was found to have 6644.305 mg/100 g ascorbic acid with sun-dried, oven-dried and freeze-dried having 748.427 mg/100 g, 641.364 mg/100 g, 791.233 mg/100 g, respectively. There were no significant differences for the TPC values which ranged from 113.1 for oven-dried (OD), 128.7 for sun-dried (SD), 161.2 mg for freeze-dried (FD) and 1410.5 GAE/g for fresh amla pulp (FA). The TEAC values ranged from 6.6 for OD, 6.8 for FD, 7.6 for SD and 116.4 mM/g for FA. The FD amla fruit powder had the highest total sugars (36.94%, db). The specific loaf volume of bread improved significantly (from 3.54 to 3.79 cc/g) as the level of SD or OD amla powder addition was raised to 0.25% but then decreased at higher level of addition (3.41 cc/g). However, in case of FD amla powder, the bread volume increased up to the addition level of 0.50% (4.09) then decreased slightly (3.95 cc/g) but was still significantly higher the SD and OD amla powders. Similarly, the TPC (from 0.32 to 1.16 mg GAE/g, db), TEAC (0.06-0.14 mM/g, db) and vitamin C (3.80-31.98 mg/100 g, db) contents also improved significantly as the level of amla powders were increased to 1%. The supplemented breads were well-accepted by the consumers. It can be concluded that amla supplemented pan bread with its superior nutritional and sensory qualities can be a possibility to improve consumer nutrition.

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“…Thus, over the past decade, commercial cultivation of onions, which is the second largest in the world, has increased by more than a quarter of the total production, and is currently estimated at 66–85.7 million tons per year ( Ren et al, 2020 ). Onions belong to the genus Allium in the family Alliaceae and comprise many cultivars ( Sidhu et al, 2019 ), of which three are coloured (red, yellow-brown and white) ( Ren et al, 2020 ). The onion Allium cepa L. is the most common plant and ranks second in importance among horticultural crops worldwide, second only to tomatoes ( Benítez et al, 2011 ).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant effect of ethanolic onion (Allium cepa) husk extract in ageing rats

Чернуха

Fedulova

Vasilevskaya

et al. 2021

Saudi Journal of Biological Sciences

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The role of natural antioxidants in preventing of age-relating diseases is evident. The vegetable industry generates a large amount of waste, which is a good source of antioxidants. The aim of the study was the investigation of the antioxidant effect of long-term consumption of ethanolic yellow onion husk extract in ageing laboratory rodents. Twenty male Wistar albino rats were divided randomly into two groups (n = 10): a control group and an experimental group that received ethanolic yellow onion husk extract (2 mL/rat diluted with distilled water; activity of 4.44 µmol-equiv. quercetin) for 188 days. Oxygen radical absorbance capacity and ferric reducing antioxidant power assays were used to determine the total antioxidant capacity of the extract, which amounted to 941.4 ± 32.7 µmol equiv. Trolox/g raw material and 167.4 ± 16.4 µmol-equiv. quercetin/g raw material, respectively. Oral intake of the onion husk extract affected the indicators of the antioxidant system of the liver and the brain but not of the blood and plasma, mainly due to elevations in the activity of catalase and superoxide dismutase in the liver by 44.4% and 79.1%, respectively, and in the brain by three-fold and 79.1%, respectively. The availability, cheapness and high antioxidant potential of onion waste qualifies it a good source of functional ingredients and bioactive substances applicable in the food and pharmaceutical industries.

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Onion (Allium cepa L.) is potentially a good source of important antioxidants

Cited by 46 publications

References 51 publications

Recent Advances in Bioactive Compounds, Health Functions, and Safety Concerns of Onion (Allium cepa L.)

Recent Advances in Bioactive Compounds, Health Functions, and Safety Concerns of Onion (Allium cepa L.)

Development of a functional food (pan bread) using amla fruit powder

Antioxidant effect of ethanolic onion (Allium cepa) husk extract in ageing rats

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