2009•PubMedRequires access

Characterization of some extractive fractions isolated from raw Allium cepa L. bulbs.

Gabriela Tătărîngă, Anca Miron, Ioana Păduraru, Monica Hăncianu, Eliza Gafitanu, Ursula STĂNESCU

Abstract

UNLABELLED: Many recent studies have showed that onion (Allium cepa L.) has antioxidant effect which could be of great importance for prevention and treatment of different diseases: diabetes, cancer, cardiovascular and neurodegenerative disorders. The aim of this study was to investigate the antioxidant capacity of two extracts isolated from fresh onion bulbs: an hydroalcoholic extract (codified EC1) and an aqueous extract (codified EC2). METHODS: Antioxidant capacity was evaluated by three different assays: DPPH scavenging assay, H2O2, scavenging assay and reducing power assay. RESULTS: Both investigated extracts possess interesting antioxidant properties which are significantly influenced by their chemical composition.

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Key concepts: Allium, DPPH, Antioxidant, Chemistry, Antioxidant capacity, Traditional medicine, Food science, Biochemistry