Comparison of the Main Bioactive Compounds and Antioxidant Activities in Garlic and White and Red Onions after Treatment Protocols
Polish garlic and white and red onions were subjected to blanching, boiling, frying, and microwaving for different periods of time, and then their bioactive compounds (polyphenols, flavonoids, flavanols, anthocyanins, tannins, and ascorbic acid) and antioxidant activities were determined. It was fou...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2008-06, Vol.56 (12), p.4418-4426 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Gorinstein, Shela Leontowicz, Hanna Leontowicz, Maria Namiesnik, Jacek Najman, Kasia Drzewiecki, Jerzy Cvikrová, Milena Martincová, Olga Katrich, Elena Trakhtenberg, Simon |
| description | Polish garlic and white and red onions were subjected to blanching, boiling, frying, and microwaving for different periods of time, and then their bioactive compounds (polyphenols, flavonoids, flavanols, anthocyanins, tannins, and ascorbic acid) and antioxidant activities were determined. It was found that blanching and frying and then microwaving of garlic and onions did not decrease significantly the amounts of their bioactive compounds and the level of antioxidant activities (P > 0.05). The HPLC profiles of free and soluble ester- and glycoside-bound phenolic acids showed that trans-hydroxycinnamic acids (caffeic, p-coumaric, ferulic, and sinapic) were as much as twice higher in garlic than in onions. Quercetin quantity was the highest in red onion among the studied vegetables.The electrophoretic separation of nonreduced garlic and onion proteins after boiling demonstrated their degradation in the range from 50 to 112 kDa. |
| doi_str_mv | 10.1021/jf800038h |
| format | Article |
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It was found that blanching and frying and then microwaving of garlic and onions did not decrease significantly the amounts of their bioactive compounds and the level of antioxidant activities (P > 0.05). The HPLC profiles of free and soluble ester- and glycoside-bound phenolic acids showed that trans-hydroxycinnamic acids (caffeic, p-coumaric, ferulic, and sinapic) were as much as twice higher in garlic than in onions. Quercetin quantity was the highest in red onion among the studied vegetables.The electrophoretic separation of nonreduced garlic and onion proteins after boiling demonstrated their degradation in the range from 50 to 112 kDa.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf800038h</identifier><identifier>PMID: 18494496</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>anthocyanins ; antioxidant activity ; antioxidants ; Antioxidants - analysis ; ascorbic acid ; bioactive compounds ; Bioactive Constituents ; bioactive properties ; Biological and medical sciences ; blanching ; boiling ; Chromatography, High Pressure Liquid ; Coumaric Acids - analysis ; flavanoids ; flavanols ; Flavonoids - analysis ; Food Handling - methods ; Food industries ; Fruit and vegetable industries ; frying ; Fundamental and applied biological sciences. Psychology ; Garlic ; Garlic - chemistry ; high performance liquid chromatography ; Hot Temperature ; microwave cooking ; microwaving ; onions ; Onions - chemistry ; phenolic acids ; Phenols - analysis ; plant proteins ; Polyphenols ; Quercetin - analysis ; red onions ; tannins ; white onions</subject><ispartof>Journal of agricultural and food chemistry, 2008-06, Vol.56 (12), p.4418-4426</ispartof><rights>Copyright © 2008 American Chemical Society</rights><rights>2008 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a471t-c5cbf3ba970bfcdfa7634da9ca3b0077cd9c9deddfbf7b9ccf25cb84d5fedc593</citedby><cites>FETCH-LOGICAL-a471t-c5cbf3ba970bfcdfa7634da9ca3b0077cd9c9deddfbf7b9ccf25cb84d5fedc593</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf800038h$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf800038h$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,780,784,2765,27076,27924,27925,56738,56788</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20449077$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/18494496$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Gorinstein, Shela</creatorcontrib><creatorcontrib>Leontowicz, Hanna</creatorcontrib><creatorcontrib>Leontowicz, Maria</creatorcontrib><creatorcontrib>Namiesnik, Jacek</creatorcontrib><creatorcontrib>Najman, Kasia</creatorcontrib><creatorcontrib>Drzewiecki, Jerzy</creatorcontrib><creatorcontrib>Cvikrová, Milena</creatorcontrib><creatorcontrib>Martincová, Olga</creatorcontrib><creatorcontrib>Katrich, Elena</creatorcontrib><creatorcontrib>Trakhtenberg, Simon</creatorcontrib><title>Comparison of the Main Bioactive Compounds and Antioxidant Activities in Garlic and White and Red Onions after Treatment Protocols</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Polish garlic and white and red onions were subjected to blanching, boiling, frying, and microwaving for different periods of time, and then their bioactive compounds (polyphenols, flavonoids, flavanols, anthocyanins, tannins, and ascorbic acid) and antioxidant activities were determined. It was found that blanching and frying and then microwaving of garlic and onions did not decrease significantly the amounts of their bioactive compounds and the level of antioxidant activities (P > 0.05). The HPLC profiles of free and soluble ester- and glycoside-bound phenolic acids showed that trans-hydroxycinnamic acids (caffeic, p-coumaric, ferulic, and sinapic) were as much as twice higher in garlic than in onions. Quercetin quantity was the highest in red onion among the studied vegetables.The electrophoretic separation of nonreduced garlic and onion proteins after boiling demonstrated their degradation in the range from 50 to 112 kDa.</description><subject>anthocyanins</subject><subject>antioxidant activity</subject><subject>antioxidants</subject><subject>Antioxidants - analysis</subject><subject>ascorbic acid</subject><subject>bioactive compounds</subject><subject>Bioactive Constituents</subject><subject>bioactive properties</subject><subject>Biological and medical sciences</subject><subject>blanching</subject><subject>boiling</subject><subject>Chromatography, High Pressure Liquid</subject><subject>Coumaric Acids - analysis</subject><subject>flavanoids</subject><subject>flavanols</subject><subject>Flavonoids - analysis</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>frying</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Garlic</subject><subject>Garlic - chemistry</subject><subject>high performance liquid chromatography</subject><subject>Hot Temperature</subject><subject>microwave cooking</subject><subject>microwaving</subject><subject>onions</subject><subject>Onions - chemistry</subject><subject>phenolic acids</subject><subject>Phenols - analysis</subject><subject>plant proteins</subject><subject>Polyphenols</subject><subject>Quercetin - analysis</subject><subject>red onions</subject><subject>tannins</subject><subject>white onions</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0U2PEyEYB_CJ0bh19eAXUC5r4mEUZoYyHLuNri_VbWw3HskzvFjqDFRgzHr1k0u3TffiCZLn93-Ah6J4TvAbgivydmtajHHdbh4UE0IrXFJC2ofFBOdi2dIpOSuexLjNpqUMPy7OSNvwpuHTSfF37ocdBBu9Q96gtNHoC1iHLq0HmexvjfbAj05FBE6hmUvW31oFLqHZHthkdUQ5cQWht_IOfd_YpO9237RC1856l9Mm6YDWQUMadE4vg09e-j4-LR4Z6KN-dlzPi5v379bzD-Xi-urjfLYooWEklZLKztQdcIY7I5UBNq0bBVxC3WHMmFRccqWVMp1hHZfSVDnRNooarSTl9Xnx6tB3F_yvUcckBhul7ntw2o9RTHlVNVW1h68PUAYfY9BG7IIdIPwRBIv9wMVp4Nm-ODYdu0Gre3mccAYXRwBRQm8COGnjyVU4q3z77MqDszHp21Mdwk8xZTWjYr1ciSX9fLn4tPoqaPYvD96AF_Aj_6C4WVWY1BhzwkjL708GGcXWj8Hl6f7nCf8A28WwBw</recordid><startdate>20080625</startdate><enddate>20080625</enddate><creator>Gorinstein, Shela</creator><creator>Leontowicz, Hanna</creator><creator>Leontowicz, Maria</creator><creator>Namiesnik, Jacek</creator><creator>Najman, Kasia</creator><creator>Drzewiecki, Jerzy</creator><creator>Cvikrová, Milena</creator><creator>Martincová, Olga</creator><creator>Katrich, Elena</creator><creator>Trakhtenberg, Simon</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20080625</creationdate><title>Comparison of the Main Bioactive Compounds and Antioxidant Activities in Garlic and White and Red Onions after Treatment Protocols</title><author>Gorinstein, Shela ; Leontowicz, Hanna ; Leontowicz, Maria ; Namiesnik, Jacek ; Najman, Kasia ; Drzewiecki, Jerzy ; Cvikrová, Milena ; Martincová, Olga ; Katrich, Elena ; Trakhtenberg, Simon</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a471t-c5cbf3ba970bfcdfa7634da9ca3b0077cd9c9deddfbf7b9ccf25cb84d5fedc593</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>anthocyanins</topic><topic>antioxidant activity</topic><topic>antioxidants</topic><topic>Antioxidants - analysis</topic><topic>ascorbic acid</topic><topic>bioactive compounds</topic><topic>Bioactive Constituents</topic><topic>bioactive properties</topic><topic>Biological and medical sciences</topic><topic>blanching</topic><topic>boiling</topic><topic>Chromatography, High Pressure Liquid</topic><topic>Coumaric Acids - analysis</topic><topic>flavanoids</topic><topic>flavanols</topic><topic>Flavonoids - analysis</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Fruit and vegetable industries</topic><topic>frying</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Garlic</topic><topic>Garlic - chemistry</topic><topic>high performance liquid chromatography</topic><topic>Hot Temperature</topic><topic>microwave cooking</topic><topic>microwaving</topic><topic>onions</topic><topic>Onions - chemistry</topic><topic>phenolic acids</topic><topic>Phenols - analysis</topic><topic>plant proteins</topic><topic>Polyphenols</topic><topic>Quercetin - analysis</topic><topic>red onions</topic><topic>tannins</topic><topic>white onions</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gorinstein, Shela</creatorcontrib><creatorcontrib>Leontowicz, Hanna</creatorcontrib><creatorcontrib>Leontowicz, Maria</creatorcontrib><creatorcontrib>Namiesnik, Jacek</creatorcontrib><creatorcontrib>Najman, Kasia</creatorcontrib><creatorcontrib>Drzewiecki, Jerzy</creatorcontrib><creatorcontrib>Cvikrová, Milena</creatorcontrib><creatorcontrib>Martincová, Olga</creatorcontrib><creatorcontrib>Katrich, Elena</creatorcontrib><creatorcontrib>Trakhtenberg, Simon</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gorinstein, Shela</au><au>Leontowicz, Hanna</au><au>Leontowicz, Maria</au><au>Namiesnik, Jacek</au><au>Najman, Kasia</au><au>Drzewiecki, Jerzy</au><au>Cvikrová, Milena</au><au>Martincová, Olga</au><au>Katrich, Elena</au><au>Trakhtenberg, Simon</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Comparison of the Main Bioactive Compounds and Antioxidant Activities in Garlic and White and Red Onions after Treatment Protocols</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2008-06-25</date><risdate>2008</risdate><volume>56</volume><issue>12</issue><spage>4418</spage><epage>4426</epage><pages>4418-4426</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Polish garlic and white and red onions were subjected to blanching, boiling, frying, and microwaving for different periods of time, and then their bioactive compounds (polyphenols, flavonoids, flavanols, anthocyanins, tannins, and ascorbic acid) and antioxidant activities were determined. It was found that blanching and frying and then microwaving of garlic and onions did not decrease significantly the amounts of their bioactive compounds and the level of antioxidant activities (P > 0.05). The HPLC profiles of free and soluble ester- and glycoside-bound phenolic acids showed that trans-hydroxycinnamic acids (caffeic, p-coumaric, ferulic, and sinapic) were as much as twice higher in garlic than in onions. Quercetin quantity was the highest in red onion among the studied vegetables.The electrophoretic separation of nonreduced garlic and onion proteins after boiling demonstrated their degradation in the range from 50 to 112 kDa.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>18494496</pmid><doi>10.1021/jf800038h</doi><tpages>9</tpages></addata></record> |
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| ispartof | Journal of agricultural and food chemistry, 2008-06, Vol.56 (12), p.4418-4426 |
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| subjects | anthocyanins antioxidant activity antioxidants Antioxidants - analysis ascorbic acid bioactive compounds Bioactive Constituents bioactive properties Biological and medical sciences blanching boiling Chromatography, High Pressure Liquid Coumaric Acids - analysis flavanoids flavanols Flavonoids - analysis Food Handling - methods Food industries Fruit and vegetable industries frying Fundamental and applied biological sciences. Psychology Garlic Garlic - chemistry high performance liquid chromatography Hot Temperature microwave cooking microwaving onions Onions - chemistry phenolic acids Phenols - analysis plant proteins Polyphenols Quercetin - analysis red onions tannins white onions |
| title | Comparison of the Main Bioactive Compounds and Antioxidant Activities in Garlic and White and Red Onions after Treatment Protocols |
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