title: Comparison of the main bioactive compounds and antioxidant activities in garlic and white and red onions after treatment protocols.
abstract: 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 trans-hydroxycinnamic 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.
authors.affiliation: Department of Medicinal Chemistry and Natural Products, The Hebrew University, Hadassah Medical School, P.O. Box 12065, Jerusalem 91120, Israel. gorin@cc.huji.ac.il
authors.forename: Shela
authors.initials: S
authors.lastname: Gorinstein
authors.forename: Hanna
authors.initials: H
authors.lastname: Leontowicz
authors.forename: Maria
authors.initials: M
authors.lastname: Leontowicz
authors.forename: Jacek
authors.initials: J
authors.lastname: Namiesnik
authors.forename: Kasia
authors.initials: K
authors.lastname: Najman
authors.forename: Jerzy
authors.initials: J
authors.lastname: Drzewiecki
authors.forename: Milena
authors.initials: M
authors.lastname: Cvikrová
authors.forename: Olga
authors.initials: O
authors.lastname: Martincová
authors.forename: Elena
authors.initials: E
authors.lastname: Katrich
authors.forename: Simon
authors.initials: S
authors.lastname: Trakhtenberg
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D003373:Coumaric Acids / Q000032:analysis; D005419:Flavonoids / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005737:Garlic / Q000737:chemistry*; D006358:Hot Temperature; D019697:Onions / Q000737:chemistry*; D010636:Phenols / Q000032:analysis; D059808:Polyphenols; D011794:Quercetin / Q000032:analysis
chemical_list: D000975:Antioxidants; D003373:Coumaric Acids; D005419:Flavonoids; D010636:Phenols; D059808:Polyphenols; D011794:Quercetin