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<table style="height: 638px;" border="0" cellspacing="0" cellpadding="0" width="669" align="left"><tbody><tr><td height="638" align="left" valign="top"><p>Onion (<em>Allium cepa</em> L.) is one of the most   important vegetable crops widely consumed in the world. The bulb onion is   grown as fresh shoots and as bulbs for consuming uncooked, cooked, and   pickled or production of seed and sets. They can   be eaten raw, boiled, steamed and roasted. Onion has high nutritional   value. Onions are a good source of vitamins, minerals and major component   like polyphenols, avonoids, fructooligosaccharides, thiosulnates and other   sulfur compounds. Polyphenols belong to significant antioxidants in human diet. Antioxidant   compounds (polyphenols, flavonoids) scavenge free radicals, inhibit the   oxidative mechanisms that lead to degenerative diseases. Antioxidant   compounds in food play an important role as a health protecting factor.   Onions have a wide range of beneficial properties for human health, such as anti-cholesterolaemic, anti-mutagenic and antioxidant capacity. In this work   we evaluated content of total polyphenols and antioxidant activity in   selected varieties of onion. Samples of plant material we collected at the   stage of full maturity in the locality of Pružina. Pružina is locality   without negative influences and emission sources. Total polyphenols content   and antioxidant activity were measured in six varieties of onion, namely in   red variety (Red matté), in yellow varieties (Boston, Bingo, Sherpa) and   white varieties of onion (Diamond, White dry). The content of the total   polyphenols was determined by using the Folin-Ciocalteu reagent (FCR).  Antioxidant activity was measured by using a compound DPPH˙. In the present   experiment it was detected, that total polyphenols content in samples ranges   from 142.01 mg.kg<sup>-1 </sup>GAE (white variety of onion- White dry) to   1083.04 mg.kg<sup>-1</sup>GAE (red variety of onion- Red matté).   Statistically significant highest value of total polyphenols (1083.04 mg.kg<sup>-1 </sup>GAE) was recorded in variety Red matté. Another indicator that has been   evaluated and compared was the antioxidant activity. The values of antioxidant activity were in interval   from 7.74% to 41.67%. Based on the measured values of   antioxidant activity in onion the samples can beclassified as follows: Red   matté (41.67%) > Boston (25.77%) > Sherpa (24.34%) > Bingo (19.54%) >   White dry (8.10%) > Diamond (7.74%).</p></td></tr></tbody></table> <!--[endif] --

Content of total polyphenols and antioxidant activity in selected varieties of onion (Allium cepa L.)