Gorinstein S., Leontowicz H., Leontowicz M., Namiesnik J., Najman K., Drzewiecki J., Cvikrová M., Martincová O., Trakhtenberg S.
JOURNAL AGRICULTURAL FOOD CHEMISTRY
56:
4418-4426,
2008
Klíčová slova:
Garlic; onions; bioactive compounds; antioxidant activity; boiling; blanching, frying;
Abstrakt:
Polish garlic and white and red onions were subjected to blanching, boiling, frying, and microwaving
for different periods of time, and then their bioactive compounds (polyphenols, flavonoids, flavanols,
anthocyanins, tannins, and ascorbic acid) and antioxidant activities were determined. It was found
that blanching and frying and then microwaving of garlic and onions did not decrease significantly
the amounts of their bioactive compounds and the level of antioxidant activities (P > 0.05). The
HPLC profiles of free and soluble ester- and glycoside-bound phenolic acids showed that transhydroxycinnamic
acids (caffeic, p-coumaric, ferulic, and sinapic) were as much as twice higher in
garlic than in onions. Quercetin quantity was the highest in red onion among the studied
vegetables.The electrophoretic separation of nonreduced garlic and onion proteins after boiling
demonstrated their degradation in the range from 50 to 112 kDa.
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