Organosulfur and phenolic content of garlic (Allium sativum L.) and onion (Allium cepa L.) and its relationship with antioxidant activity

Autores
Soto Vargas, Verónica Carolina; Gonzalez, Roxana Elizabeth; Sance, Maria Marta; Galmarini, Claudio Romulo
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
VII International Symposium on Edible Alliaceae
Garlic and onion have a role in decreasing risks of chronic diseases due to their antioxidant activity. These biological effects have been attributed in part to organosulfur and flavonoid compounds present in Allium. The aims of this work were to determine the content of total polyphenols, flavonoids and thiosulfinates in garlic and onion cultivars from different origins, their phenolic profile and to evaluate their respective antioxidant activity and the relation of these compounds with the antioxidant capacity. Phenol and flavonoid content and antioxidant activity variability was found among different cultivars. Phenol content was highly associated with the antioxidant activity in onion. While, organosulfur compounds were highly associated with the antioxidant activity in garlic, the variability found in phenol and thiosulfinate content, and antioxidant activity between and within garlic and onion cultivars, would facilitate the selection of cultivars with therapeutic benefits.
EEA La Consulta
Fil: Soto Vargas, Verónica Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Gonzalez, Roxana Elizabeth. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Sance, Maria Marta. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Galmarini, Claudio Romulo. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fuente
Acta Horticulturae 1143 : 277-290. (2016)
Materia
Ajo
Cebolla
Compuesto Orgánico del Azufre
Espectrofotometria
Radicales Libres
Antioxidantes
HPLC
Antioxidants
Free Radicals
Spectrophotometry
Onions
Garlic
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2800
Acceder
id INTADig_68373a3a802d2cd6cea80874eaf74dbd
oai_identifier_str oai:localhost:20.500.12123/2800
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Organosulfur and phenolic content of garlic (Allium sativum L.) and onion (Allium cepa L.) and its relationship with antioxidant activitySoto Vargas, Verónica CarolinaGonzalez, Roxana ElizabethSance, Maria MartaGalmarini, Claudio RomuloAjoCebollaCompuesto Orgánico del AzufreEspectrofotometriaRadicales LibresAntioxidantesHPLCAntioxidantsFree RadicalsSpectrophotometryOnionsGarlicVII International Symposium on Edible AlliaceaeGarlic and onion have a role in decreasing risks of chronic diseases due to their antioxidant activity. These biological effects have been attributed in part to organosulfur and flavonoid compounds present in Allium. The aims of this work were to determine the content of total polyphenols, flavonoids and thiosulfinates in garlic and onion cultivars from different origins, their phenolic profile and to evaluate their respective antioxidant activity and the relation of these compounds with the antioxidant capacity. Phenol and flavonoid content and antioxidant activity variability was found among different cultivars. Phenol content was highly associated with the antioxidant activity in onion. While, organosulfur compounds were highly associated with the antioxidant activity in garlic, the variability found in phenol and thiosulfinate content, and antioxidant activity between and within garlic and onion cultivars, would facilitate the selection of cultivars with therapeutic benefits.EEA La ConsultaFil: Soto Vargas, Verónica Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Gonzalez, Roxana Elizabeth. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Sance, Maria Marta. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Galmarini, Claudio Romulo. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina2018-07-16T17:52:36Z2018-07-16T17:52:36Z2016info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/28000567-75722406-6168 (Online)https://doi.org/10.17660/ActaHortic.2016.1143.39Acta Horticulturae 1143 : 277-290. (2016)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:47:21Zoai:localhost:20.500.12123/2800instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:47:22.327INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Organosulfur and phenolic content of garlic (Allium sativum L.) and onion (Allium cepa L.) and its relationship with antioxidant activity
title Organosulfur and phenolic content of garlic (Allium sativum L.) and onion (Allium cepa L.) and its relationship with antioxidant activity
spellingShingle Organosulfur and phenolic content of garlic (Allium sativum L.) and onion (Allium cepa L.) and its relationship with antioxidant activity
Soto Vargas, Verónica Carolina
Ajo
Cebolla
Compuesto Orgánico del Azufre
Espectrofotometria
Radicales Libres
Antioxidantes
HPLC
Antioxidants
Free Radicals
Spectrophotometry
Onions
Garlic
title_short Organosulfur and phenolic content of garlic (Allium sativum L.) and onion (Allium cepa L.) and its relationship with antioxidant activity
title_full Organosulfur and phenolic content of garlic (Allium sativum L.) and onion (Allium cepa L.) and its relationship with antioxidant activity
title_fullStr Organosulfur and phenolic content of garlic (Allium sativum L.) and onion (Allium cepa L.) and its relationship with antioxidant activity
title_full_unstemmed Organosulfur and phenolic content of garlic (Allium sativum L.) and onion (Allium cepa L.) and its relationship with antioxidant activity
title_sort Organosulfur and phenolic content of garlic (Allium sativum L.) and onion (Allium cepa L.) and its relationship with antioxidant activity
dc.creator.none.fl_str_mv Soto Vargas, Verónica Carolina
Gonzalez, Roxana Elizabeth
Sance, Maria Marta
Galmarini, Claudio Romulo
author Soto Vargas, Verónica Carolina
author_facet Soto Vargas, Verónica Carolina
Gonzalez, Roxana Elizabeth
Sance, Maria Marta
Galmarini, Claudio Romulo
author_role author
author2 Gonzalez, Roxana Elizabeth
Sance, Maria Marta
Galmarini, Claudio Romulo
author2_role author
author
author
dc.subject.none.fl_str_mv Ajo
Cebolla
Compuesto Orgánico del Azufre
Espectrofotometria
Radicales Libres
Antioxidantes
HPLC
Antioxidants
Free Radicals
Spectrophotometry
Onions
Garlic
topic Ajo
Cebolla
Compuesto Orgánico del Azufre
Espectrofotometria
Radicales Libres
Antioxidantes
HPLC
Antioxidants
Free Radicals
Spectrophotometry
Onions
Garlic
dc.description.none.fl_txt_mv VII International Symposium on Edible Alliaceae
Garlic and onion have a role in decreasing risks of chronic diseases due to their antioxidant activity. These biological effects have been attributed in part to organosulfur and flavonoid compounds present in Allium. The aims of this work were to determine the content of total polyphenols, flavonoids and thiosulfinates in garlic and onion cultivars from different origins, their phenolic profile and to evaluate their respective antioxidant activity and the relation of these compounds with the antioxidant capacity. Phenol and flavonoid content and antioxidant activity variability was found among different cultivars. Phenol content was highly associated with the antioxidant activity in onion. While, organosulfur compounds were highly associated with the antioxidant activity in garlic, the variability found in phenol and thiosulfinate content, and antioxidant activity between and within garlic and onion cultivars, would facilitate the selection of cultivars with therapeutic benefits.
EEA La Consulta
Fil: Soto Vargas, Verónica Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Gonzalez, Roxana Elizabeth. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Sance, Maria Marta. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Galmarini, Claudio Romulo. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description VII International Symposium on Edible Alliaceae
publishDate 2016
dc.date.none.fl_str_mv 2016
2018-07-16T17:52:36Z
2018-07-16T17:52:36Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/2800
0567-7572
2406-6168 (Online)
https://doi.org/10.17660/ActaHortic.2016.1143.39
url http://hdl.handle.net/20.500.12123/2800
https://doi.org/10.17660/ActaHortic.2016.1143.39
identifier_str_mv 0567-7572
2406-6168 (Online)
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Acta Horticulturae 1143 : 277-290. (2016)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1842341356465291264
score 12.623145

Publicaciones similares