<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Three species of Allium cepa (red, purple, yellow) were evaluated for their secondary metabolite content, free radical scavenging activity (DPPH), and ferric reducing ability (FRAP). Our findings confirm that the dry matter content in all varieties ranged from 12.3% to 18.1%, rendering them suitable for extended storage. The ethanolic extract of red onion (EERO) displayed the highest yield (3.86%). Similarly, the levels of total phenols (TPC), total flavonoid content (TFC), hydroxycinnamic acid (HTC), and cysteine-containing peptide (CTC) varied between 0.14 and 0.27 mg/g GAE, 0.20 and 0.29 mg/g QE, 0.25 and 0.29 mg/g GAE, and 0.015 and 0.102 mg CE/g DW, respectively.” Furthermore, ethanolic extract of yellow onion (EEYO) demonstrated a significant iron reduction capacity (0.75 ± 0.06 mM Fe2+) and an IC50 of 0.159 ± 0.18 mg/ml, indicating enhanced antioxidant potential.</p>
</abstract>

Three species of Allium cepa (red, purple, yellow) were evaluated for their secondary metabolite content, free radical scavenging activity (DPPH), and ferric reducing ability (FRAP). Our findings confirm that the dry matter content in all varieties ranged from 12.3% to 18.1%, rendering them suitable for extended storage. The ethanolic extract of red onion (EERO) displayed the highest yield (3.86%). Similarly, the levels of total phenols (TPC), total flavonoid content (TFC), hydroxycinnamic acid (HTC), and cysteine-containing peptide (CTC) varied between 0.14 and 0.27 mg/g GAE, 0.20 and 0.29 mg/g QE, 0.25 and 0.29 mg/g GAE, and 0.015 and 0.102 mg CE/g DW, respectively.” Furthermore, ethanolic extract of yellow onion (EEYO) demonstrated a significant iron reduction capacity (0.75 ± 0.06 mM Fe2+) and an IC50 of 0.159 ± 0.18 mg/ml, indicating enhanced antioxidant potential.

Phytochemical Study of the Three Main Onion Varieties (<italic>Allium Cepa</italic> L.) Grown in Algeria

Laboratory of Molecular Microbiology Health and Proteomics, Biology Department, Faculty of Natural Sciences and Life

Djillali Liabés University of Sidi-Bel-Abbés

Laboratory of Bioconversion, Microbiology Engineering and Health Safety, Department of Biology, Faculty of Nature and Life Sciences

Department of Biology, Faculty of Nature and Life Sciences

Annals of "Valahia" University of Târgovişte. Agriculture

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Phytochemical Study of the Three Main Onion Varieties ( L.) Grown in Algeria

Three species of Allium cepa (red, purple, yellow) were evaluated for their secondary metabolite content, free radical scavenging activity (DPPH), and ferric...

Phytochemical Study of the Three Main Onion Varieties (Allium Cepa L.) Grown in Algeria

Publié en ligne: 20 mai 2024

Pages: 1 - 5

DOI: https://doi.org/10.2478/agr-2024-0001

Mots clés
Allium Cepa L, variety, secondary metabolites, DPPH - FRAP

© 2024 Fatima Zohra El Kadi* et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Phytochemical Study of the Three Main Onion Varieties (Allium Cepa L.) Grown in Algeria

Publié en ligne: 20 mai 2024

Pages: 1 - 5

DOI: https://doi.org/10.2478/agr-2024-0001

Mots clésAllium Cepa L, variety, secondary metabolites, DPPH - FRAP

© 2024 Fatima Zohra El Kadi* et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Mots clés
Allium Cepa L, variety, secondary metabolites, DPPH - FRAP