Abstract
The aim of the study was to evaluate the phytochemical components and antioxidant potential of methanolic and hydrophilic extracts isolated from in vivo and in vitro cultures of onion varieties of Bellary and CO 3. Phytochemical components like total flavonoids, phenolics, ascorbic acid and anthocyanins were analyzed. The antioxidant activities were examined by DPPH and FRAP methods. The results indicated that the both the methanolic extracts exhibited radical scavenging activity. The DPPH scavenging activity in Bellary and CO 3 onion varieties ranged from 6.5% - 11.8% whereas FRAP values ranged from 0.9 - 3.3 μM/100 μg FW. The total anthocyanins ranged from 9.9 - 29.9 mg/kg, vitamin-C 48.6 - 78.6 mg/kg, total phenolics and flavonoids content was 15.7 - 34.7 mg/g GAE and 0.65 - 1.17 mg/g respectively. Substantial amounts of anthocyanins, phenols, flavonoids and ascorbic acid were noticed in both the varieties. Our study revealed that the possible mechanism of the biological activities in onion could be due to the free radical scavenging and antioxidant activities. The polyphenols present in the onion bulbs may be responsible for these beneficial activities. This study clearly demonstrated that both the onion varieties possess very characteristic antioxidant potential that will help us in keeping good health.
Highlights
Vegetables and fruits are a good source of vitamins, minerals and major component like polyphenols etc
In vitro and in vivo cultures of Bellary and CO 3 varieties of onion were investigated for their total phenolics, antioxidant and free radical scavenging activities
The percentage of DPPH scavenging activity was determined as follows, DPPH Radical Scavenging Activity (%) = [(A0−A1)/A0] where A0 is the absorbance of control and A1 is the absorbance of sample [17]
Summary
Vegetables and fruits are a good source of vitamins, minerals and major component like polyphenols etc. Antioxidants can be broadly defined as “any substance that, when present at low concentrations compared to those of an oxidizable substrate, significantly delays or prevents oxidation of that substrate” [2,3]. Vegetables, fruits and their seeds are rich source of vitamins C, E, and β-carotene etc. Antioxidant Activity in in vivo and in vitro Cultures of Onion Varieties (Bellary and CO 3). In vitro and in vivo cultures of Bellary and CO 3 varieties of onion were investigated for their total phenolics, antioxidant and free radical scavenging activities
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