THE INFLUENCE OF SULPHUR ON THE CONTENT OF TOTAL POLYPHENOLS AND ANTIOXIDANT ACTIVITY IN ONION (ALLIUM CEPA L.)
Keywords:
onion (Allium cepa L.), total polyphenols, sulphur, antioxidant activityAbstract
Sulphur is essential in the biosynthesis of secondary metabolites with high nutritional value that typically accumulate in Allium species. The aim of this study was to evaluate the influence of sulphur on the content of total polyphenols and antioxidant activity of onion (Allium cepa L.) variety Mundo. The content of total polyphenols was determined using Folin-Ciocalteu reagent (FCR) and the content ranged from 352.46±16.22 to 899.16±33.84 mg.kg-1. At II. a III. collection we found a slight statistically positive correlation between the content of sulphur in soil and the content of total polyphenols in onion (P-value = 5.57.10-2, P-value = 1.80.10-2). Antioxidant activity (AOA) in plant material was determined by free radical DPPH•. The results shown a slight increase in the value of the antioxidant activity compared to the control variant, but no statistically significant relationship was not recorded (P-value 0.05).Downloads
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Published
2014-02-01
How to Cite
Bystrická, J., Musilová, J., Kavalcová, P., & Volnová, B. (2014). THE INFLUENCE OF SULPHUR ON THE CONTENT OF TOTAL POLYPHENOLS AND ANTIOXIDANT ACTIVITY IN ONION (ALLIUM CEPA L.). Journal of Microbiology, Biotechnology and Food Sciences, 3(special issue 3 (Food Sciences), 199–201. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7577
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Food Sciences
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Copyright (c) 2014 Judita Bystrická, Janette Musilová, Petra Kavalcová, Beáta Volnová
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