info:ar-repo/semantics/artículo
Organosulfur and phenolic content of garlic (Allium sativum L.) and onion (Allium cepa L.) and its relationship with antioxidant activity
Fecha
2016Registro en:
0567-7572
2406-6168 (Online)
Autor
Soto Vargas, Verónica Carolina
Gonzalez, Roxana Elizabeth
Sance, Maria Marta
Galmarini, Claudio Romulo
Resumen
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.