THE INFLUENCE OF SULPHUR ON THE CONTENT OF TOTAL POLYPHENOLS AND ANTIOXIDANT ACTIVITY IN ONION (ALLIUM CEPA L.)

被引：0
|
作者：
Bystricka, Judita [1 ]
Musilova, Janette [1 ]
Kavalcova, Petra [1 ]
Volnova, Beata [1 ]
机构：
[1] Slovak Univ Agr, Fac Biotechnol & Food Sci, Dept Chem, Tr A Hlinku 2, Nitra 94976, Slovakia
来源：
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES | 2014年 / 3卷
关键词：
onion (Allium cepa L.); total polyphenols; sulphur; antioxidant activity;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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).
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页码：199 / 201
页数：3
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