Hyaluronidase Inhibiting Activity and Radical Scavenging Potential of Flavonols in Processed Onion
Artículo
Open/ Download
Date
2013Metadata
Show full item record
Cómo citar
González Peña, Diana
Cómo citar
Hyaluronidase Inhibiting Activity and Radical Scavenging Potential of Flavonols in Processed Onion
Author
Abstract
The flavonol content and anti-inflammatory and antioxidant activities of onion treated by high-pressure
processing (HPP) and HPP combined with freeze-drying and pulverization (HPP-FD-P) were evaluated. Allium cepa L. var. cepa,
‘Recas’ was treated at T1 (200 MPa/25 °C/5 min), T2 (400 MPa/25 °C/5 min), and T3 (600 MPa/25 °C/5 min). After
treatment, HP-treated and untreated samples were frozen (diced onion, HP-treated). Subsequently, part of the diced samples was
freeze-dried and pulverized (pulverized onion, HP-treated and freeze-dried). Flavonol content and anti-inflammatory and
antioxidant activities (hyaluronidase inhibiting activity, NO•, ABTS•+, and DPPH• scavenging capacity, ferric reducing
antioxidant power, and antioxidative capacity by photochemiluminescence) were measured in nonhydrolyzed and hydrolyzed
extracts. Hydrolysis was carried out in order to evaluate the effect of HPP and HPP-FD-P on both anti-inflammatory and
antioxidant activities of extracts mainly containing aglycone forms. HPP-FD-P increased quercetin 3,4′-diglucoside, quercetin 4′-
glucoside, quercetin 3-glucoside, and isorhamnetin 3,4′-diglucoside extractability. The present study suggests that HPP
(especially treatment at 400 MPa) and HPP-FD-P may be of benefit for obtaining functional ingredients from onion, as
suggested by increased NO• scavenging capacity and maintenance of the antioxidant activity mainly in hydrolyzed extracts.
General note
Artículo de publicación ISI
Quote Item
J. Agric. Food Chem. 2013, 61, 4862−4872
Collections