Effect of scale color on the antioxidant capacity of onions

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dc.contributor.authorKaya, Cemal
dc.contributor.authorSerçe, Sedat
dc.contributor.authorÖzgen, Mustafa
dc.contributor.buuauthorGökçe, Ali Fuat
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Bahçe Bitkileri Bölümü.tr_TR
dc.contributor.orcid0000-0002-2953-0326tr_TR
dc.contributor.researcheridA-7818-2018tr_TR
dc.contributor.scopusid6603693762tr_TR
dc.date.accessioned2021-11-19T11:22:20Z
dc.date.available2021-11-19T11:22:20Z
dc.date.issued2010-02-02
dc.description.abstractThe bulb onion (Allium cepa L.) has been cultivated for thousands of years and used as an important component of human diet. Recent studies suggest that onions can be used to cure, reduce, or prevent some of the health problems such as cancer, cardiovascular diseases, antidiabetic, asthma, antibiosis, and prebiotic effects due to its high antioxidant effect. In this Study, we determined the antioxidant capacities of a wide range of onion cultivars: nine commercial cultivars and five advance selections differing in color. The variables tested include bulb size, scale color,, total phenolic (TP), total antioxidant activity determined by both "Ferric reducing ability of plasma" (FRAP) and "Trolox equivalent antioxidant capacity" (TEAC). We found that yellow onion had the greatest TP content (3.7 mg GAE/g dw); and, the red group had higher TP mean than the white group (2.2 mg GAE/g dw vs. 1.1 mg GAE/g dw). For the antioxidant capacity measurements, the red group had the greatest means by both methods (15.4 mu mol TE/g dw and 9.3 mu mol TE/g dw for TEAC and FRAP). Yellow onions had higher TEAC (14.7 mu mol TE/g dw vs. 8.7 mu mol TE/g dw) and FRAP values (9.8 mu mol TE/g dw vs. 5.6 mu mol TE/g dw) than white onions. Among the cultivars tested great differences of TP, TEAC and FRAP was observed. The TP content of Me-Tan 88 (8.3 mg GAE/g dw) was two times higher than the yellow group. Yellow color Dayton had the greatest TEAC (20.5 mu mol TE/g dw) and FRAP (123 mu mol TE/g dw) means followed by yellow color Me-Tan 88 (19.4 and 11.4 mu mol TE/g dw). The two antioxidant measurements were found to be highly correlated (0.99) where absolute values of FRAP were about 40% less than those of TEAC. The values of TEAC and FRAP were significantly correlated by TP with similar rs (0.74 and 0.73, respectively). TP, TEAC and FRAP were significantly and positively correlated to Soluble solids (0.41, 0.43, and 0.40, respectively). Our results suggested that the red onions had higher antioxidant activities than yellow and white onions although yellow onions had the richest phenolic contents.en_US
dc.identifier.citationGökçe, A. F. vd. (2010). "Effect of scale color on the antioxidant capacity of onions". Scientia Horticulturae, 123(4), 431-435.en_US
dc.identifier.endpage435tr_TR
dc.identifier.issn0304-4238
dc.identifier.issue4tr_TR
dc.identifier.scopus2-s2.0-73749086117en_US
dc.identifier.startpage431tr_TR
dc.identifier.urihttps://doi.org/10.1016/j.scienta.2009.11.007
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0304423809004919
dc.identifier.urihttp://hdl.handle.net/11452/22733
dc.identifier.volume123tr_TR
dc.identifier.wos000274947200001en_US
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.collaborationYurt içitr_TR
dc.relation.journalScientia Horticulturaeen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAllium cepaen_US
dc.subjectFRAPen_US
dc.subjectPhenolicen_US
dc.subjectRed onionen_US
dc.subjectScale coloren_US
dc.subjectTEACen_US
dc.subjectWhite onionen_US
dc.subjectYellow onionen_US
dc.subjectGenetic- correlationen_US
dc.subjectSpanish onionen_US
dc.subjectHeritabilityen_US
dc.subjectHealthen_US
dc.subjectFlavoren_US
dc.subjectFlavonoidsen_US
dc.subjectExtractsen_US
dc.subjectTraitsen_US
dc.subjectSolidsen_US
dc.subjectAgricultureen_US
dc.subjectAllium atrorubensen_US
dc.subjectEpinephelus aeneusen_US
dc.subjectEpinephelus awoaraen_US
dc.subjectEpinephelus morioen_US
dc.subjectAntioxidanten_US
dc.subjectCommercial speciesen_US
dc.subjectCultivaren_US
dc.subjectCultivationen_US
dc.subjectHerben_US
dc.subjectPhenolic compounden_US
dc.subjectPolymorphismen_US
dc.subject.scopusOnions; Allium; Quercetin-3,4'-O-Diglucosideen_US
dc.subject.wosHorticultureen_US
dc.titleEffect of scale color on the antioxidant capacity of onionsen_US
dc.typeArticle
dc.wos.quartileQ2en_US

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