Hyaluronidase Inhibiting Activity and Radical Scavenging Potential of Flavonols in Processed Onion
Author
dc.contributor.author
González Peña, Diana
Author
dc.contributor.author
Colina Coca, Clara
es_CL
Author
dc.contributor.author
Char, Cielo D.
es_CL
Author
dc.contributor.author
Cano, M. Pilar
es_CL
Author
dc.contributor.author
Ancos, Begoña de
es_CL
Author
dc.contributor.author
Sánchez Moreno, Concepción
es_CL
Admission date
dc.date.accessioned
2014-02-06T19:24:48Z
Available date
dc.date.available
2014-02-06T19:24:48Z
Publication date
dc.date.issued
2013
Cita de ítem
dc.identifier.citation
J. Agric. Food Chem. 2013, 61, 4862−4872
en_US
Identifier
dc.identifier.other
dx.doi.org/10.1021/jf3054356
Identifier
dc.identifier.uri
https://repositorio.uchile.cl/handle/2250/120237
General note
dc.description
Artículo de publicación ISI
en_US
Abstract
dc.description.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.