Facebook
Twitter
YouTube
Instagram
    • español
    • English
  • Contacto
  • English 
    • español
    • English
  • Login

Inta Digital

Repositorio InstitucionalBiblioteca Digital
AboutAuthorsTitlesSubjectsCollectionsCommunities☰
JavaScript is disabled for your browser. Some features of this site may not work without it.
View Item 
    xmlui.general.dspace_homeCentros Regionales y EEAsCentro Regional Mendoza - San JuanEEA La ConsultaArtículos científicosxmlui.ArtifactBrowser.ItemViewer.trail
  • DSpace Home
  • Centros Regionales y EEAs
  • Centro Regional Mendoza - San Juan
  • EEA La Consulta
  • Artículos científicos
  • View Item

Organosulfur and phenolic content of garlic (Allium sativum L.) and onion (Allium cepa L.) and its relationship with antioxidant activity

Abstract
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 [ver mas...]
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. [Cerrar]
Thumbnail
Author
Soto Vargas, Verónica Carolina;   Gonzalez, Roxana Elizabeth;   Sance, Maria Marta;   Galmarini, Claudio Romulo;  
Descripción
VII International Symposium on Edible Alliaceae
Fuente
Acta Horticulturae 1143 : 277-290. (2016)
Date
2016
ISSN
0567-7572
2406-6168 (Online)
URI
http://hdl.handle.net/20.500.12123/2800
DOI
https://doi.org/10.17660/ActaHortic.2016.1143.39
Formato
pdf
Tipo de documento
artículo
Derechos de acceso
Restringido
Descargar
Compartir
  • Compartir
    Facebook Email Twitter Mendeley
Excepto donde se diga explicitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Metadata
Show full item record