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The antioxidant capacity and macroelement content of several onion cultivars

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dc.title The antioxidant capacity and macroelement content of several onion cultivars en
dc.contributor.author Mlček, Jiří
dc.contributor.author Valšíková, Magdaléna
dc.contributor.author Družbíková, Helena
dc.contributor.author Ryant, Pavel
dc.contributor.author Juríková, Tünde
dc.contributor.author Sochor, Jiří
dc.contributor.author Borkovcová, Marie
dc.relation.ispartof Turkish Journal of Agriculture and Forestry
dc.identifier.issn 1300-011X Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2015
utb.relation.volume 39
utb.relation.issue 6
dc.citation.spage 999
dc.citation.epage 1004
dc.type article
dc.language.iso en
dc.publisher Scientific and Technical Research Council of Turkey (TUBITAK)
dc.identifier.doi 10.3906/tar-1501-71
dc.relation.uri http://journals.tubitak.gov.tr/agriculture/abstract.htm?id=17257
dc.subject Antioxidant capacity en
dc.subject Macroelements en
dc.subject Onion en
dc.subject Polyphenols en
dc.description.abstract The aim of this study was to determine the phosphorus, magnesium, sodium, potassium, and calcium contents, as well as the total phenolic content and antioxidant activity in white, yellow, and red onion varieties. It is evident from the results that the highest content of all of these macroelements except phosphorus was found in the cultivar Fireball. In this cultivar, the phosphorus content was the lowest of all cultivars. The total phenolic content ranged from 1.17 to 2.10 g of gallic acid equivalents kg–1 and the antioxidant capacity ranged from 1.26 and 1.86 g of ascorbic acid equivalents kg–1 of fresh weight and was slightly higher in red onion cultivars than in white and yellow cultivars. The significant influence of color was determined by total phenolic content, antioxidant capacity, and macroelements except phosphorus (P < 0.05). While the season had influence on phosphorus and potassium content and on antioxidant capacity, the growing season significantly influenced the total phenolic content of the onions. © TÜBİTAK. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1005737
utb.identifier.obdid 43873671
utb.identifier.scopus 2-s2.0-84945263000
utb.identifier.wok 000363554800017
utb.source j-wok
dc.date.accessioned 2015-12-03T09:30:50Z
dc.date.available 2015-12-03T09:30:50Z
utb.contributor.internalauthor Mlček, Jiří
utb.contributor.internalauthor Družbíková, Helena
utb.fulltext.affiliation Jiří MLČEK 1*, Magdaléna VALŠÍKOVÁ 2, Helena DRUŽBÍKOVÁ 1, Pavel RYANT 3, Tunde JURÍKOVÁ 4, Jiří SOCHOR 5, Marie BORKOVCOVÁ 6 1 Department of Food Chemistry and Analysis, Faculty of Technology, Tomas Bata University, Zlin, Czech Republic 2 Department of Vegetable Production, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Nitra, Slovakia 3 Department of Agrochemistry, Soil Science, Microbiology and Plant Nutrition, Faculty of Agronomy, Mendel University, Brno, Czech Republic 4 Department of Natural and Informatics Sciences, Faculty of Central European Studies, Constantine the Philosopher University, Nitra, Slovakia 5 Department of Viticulture and Enology, Faculty of Horticulture, Mendel University, Brno, Czech Republic 6 Department of Zoology, Fisheries, Hydrobiology and Apidology, Faculty of Agronomy, Mendel University, Brno, Czech Republic * Correspondence: mlcek@ft.utb.cz
utb.fulltext.dates Received: 16.01.2015 Accepted/Published Online: 19.03.2015 Printed: 30.11.2015
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Food Analysis and Chemistry
utb.fulltext.ou Department of Food Analysis and Chemistry
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