THE INFLUENCE OF SELENIUM ON CONTENT OF TOTAL POLYPHENOLS AND ANTIOXIDANT ACTIVITY OF ONION (ALLIUM CEPA L.)
Keywords:
onion (Allium cepa L.), total polyphenols, antioxidant activity, seleniumAbstract
Selenium (Se) is an essential element, which is located in soil and stones, accumulated in plants and input them the food chain. Selenium significantly influences the function nearly of all the components of the immune system. Is also protects the body from the toxic effects of some metals. The content of the total polyphenols was determined by using the Folin-Ciocalteu reagent (FCR). Antioxidant activity was measured using a compound DPPH˙ (2.2-diphenyl-1-picrylhydrazyl).The content of total polyphenols in samples onion moved in the range from 575.25±33.90 to 695.07±59.91. In this work was watched the influence of selenium on antioxidant activity, where values were in interval from 37.09±1.72 to 63.29±5.14.
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Published
2014-02-01
How to Cite
Kavalcová, P., Bystrická, J., Trebichalský, P., Volnová, B., & Kopernická, M. (2014). THE INFLUENCE OF SELENIUM ON CONTENT OF TOTAL POLYPHENOLS AND ANTIOXIDANT ACTIVITY OF ONION (ALLIUM CEPA L.). Journal of Microbiology, Biotechnology and Food Sciences, 3(special issue 3 (Food Sciences), 238–240. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7582
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Food Sciences
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Copyright (c) 2014 Petra Kavalcová, Judita Bystrická, Pavol Trebichalský, Beáta Volnová, Miriama Kopernická
This work is licensed under a Creative Commons Attribution 4.0 International License.
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