In vitro antioxidant activity [of] etanolic [i.e. ethanolic] extract of onion | In vitro antioksidativna aktivnost etanolskog ekstrakta crnog luka
2011
Mladenović, J., Agronomski fakultet, Čačak (Serbia) | Mašković, P., Agronomski fakultet, Čačak (Serbia) | Radovanović, B., Prirodno-matematički fakultet, Niš (Serbia) | Pavlović, R., Agronomski fakultet, Čačak (Serbia) | Aćamović-Đoković, G., Agronomski fakultet, Čačak (Serbia) | Cvijović, M., Agronomski fakultet, Čačak (Serbia)
Onion (Allium cepa) is a biennial monocotyledon species, belonging to the familiy Liliaceae. Due to the high capacity of adaptation onion has developed a number of populations and varieties adapted to very different environmental conditions. Nutrition during the year can be used bulbs or entire young plant. As part of the young leafy arches contain chlorophyll and it is proven scientifically very important physiological role of anthocyanins in combating the negative effects of free radicals (antioxidant activity), it became necessary for the isolation and quantification of these groups of compounds from black onion. In this paper the chemical composition of onion, total phenol content (0.0811 +/- 0.0001 gGAE/100g) and antioxidant activity 91.67% were determined.
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