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Characterization of some extractive fractions isolated from raw Allium cepa L. bulbs
Gabriela Tătărîngă1, Anca Miron, Ioana Păduraru
1Department of Organic Chemistry, School of Pharmacy, "Gr.T. Popa" University of Medicine and Pharmacy Iaşi.
Unlabelled:
Many recent studies have showed that onion (Allium cepa L.) has antioxidant effect which could be of great importance for prevention and treatment of different diseases: diabetes, cancer, cardiovascular and neurodegenerative disorders. The aim of this study was to investigate the antioxidant capacity of two extracts isolated from fresh onion bulbs: an hydroalcoholic extract (codified EC1) and an aqueous extract (codified EC2).
Methods:
Antioxidant capacity was evaluated by three different assays: DPPH scavenging assay, H2O2, scavenging assay and reducing power assay.
Results:
Both investigated extracts possess interesting antioxidant properties which are significantly influenced by their chemical composition.
Insights
Onion (Allium cepa L.) extracts show significant antioxidant properties, offering potential benefits for preventing and treating diseases like diabetes and cancer. Their efficacy is linked to their unique chemical composition.
Area of Science:
- Phytochemistry
- Nutraceuticals
- Food Science
Background:
- Onion (Allium cepa L.) is recognized for its antioxidant properties, crucial for managing chronic diseases.
- Oxidative stress is implicated in various health conditions, including diabetes, cancer, and cardiovascular disorders.
Purpose of the Study:
- To assess the antioxidant capacity of hydroalcoholic (EC1) and aqueous (EC2) extracts from fresh onion bulbs.
- To investigate the relationship between the chemical composition of onion extracts and their antioxidant activity.
Main Methods:
- Evaluation of antioxidant capacity using DPPH scavenging assay.
- Assessment of hydrogen peroxide (H2O2) scavenging activity.
- Determination of reducing power assay for both onion extracts.
Main Results:
- Both hydroalcoholic and aqueous onion extracts demonstrated notable antioxidant properties.
- The antioxidant efficacy of the extracts was significantly influenced by their distinct chemical profiles.
Conclusions:
- Onion extracts possess significant antioxidant potential, supporting their use in disease prevention and treatment.
- Further research into the specific bioactive compounds responsible for the observed antioxidant effects is warranted.
