Chemical composition, nutritional value and antioxidant properties of Allium caepa L. Var. tropeana (red onion) seeds

被引：68

作者：

Dini, Irene ^{[1
]}

Tenore, Gian Carlo ^{[1
]}

Dini, Antonio ^{[1
]}

机构：

[1] Univ Naples Federico II, Dipartimento Chim Sostanze Nat, I-80131 Naples, Italy

来源：

FOOD CHEMISTRY | 2008年 / 107卷 / 02期

关键词：

alliaceae; Allium caepa; antioxidant activity; chemical composition; red onion seeds;

D O I：

10.1016/j.foodchem.2007.08.053

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Chemical analysis of Allium caepa L. var Tropeana (red onion) seeds showed high amounts of oil (20.4%), fibre (22.4%), crude protein (24.8%), calcium (175.0 mg/100 g), potassium (1010 mg/100 g), low amounts of sodium (11.2 mg/100 g) and six cysteine derivatives, of which the S-propylmercapto-cysteine has never been reported in onion before. The antioxidant capacity of seed extracts containing cysteine derivatives (SECCD), before and after boiling the seeds, and of cooking water extracts containing cysteine derivatives (CWECCD), was also evaluated, by the ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrilhydrazyl (DPPH) assays. The extracts showed discrete antioxidant capacity which increased after boiling, although cooking methods caused significant losses of the cysteine derivatives in water. (C) 2007 Elsevier Ltd. All rights reserved.

引用

页码：613 / 621

页数：9

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