Abstract
The objective of this work was to determine the impact of three cooking modes (boiling, steaming and microwaving) and the conservation of onion at 4°C for 12 days on total polyphenol, flavonoid, tannins, phenolic acids contents antioxidant and anticholinesterase activity of red onion: Allium cepa. The results showed that the three cooking modes caused an increase of the levels of total polyphenols, flavonoids and tannins, but decreased the levels of phenolic acids. Storage at 4°C for 12 days caused a decrease in levels of total polyphenols, flavonoids, tannins and phenolic acids. A decrease in anti-radical activity during storage was found. Three cooking modes resulted in a decrease in antioxidant activity. However, the use of microwave was more effective as' to higher polyphenol contents. The level of anticholinesterase activity steadily decreased during refrigerated storage and after 12 days it was 1/4 of the value found in the raw material.The raw onion showed a moderate activity which increased after most cooking treatments. The highest level of capacity was observed after microwaving. Key words: Total polyphenol, flavonoids, tannins, phenolic acid, cooking, conservation, antioxidant activity, anticholinesterase activity, red onion.
Highlights
Onion (Allium cepa) is a versatile vegetable that is consumed fresh as well as in the form of processed products
The level of anticholinesterase activity steadily decreased during refrigerated storage and after 12 days it was 1/4 of the value found in the raw material.The raw onion showed a moderate activity which increased after most cooking treatments
There has been renewed attention given to the antioxidant content of onions, because many epidemiological studies suggested that regular consumption of onions in food is associated with a reduced risk of neurodegenerative disorders, many forms of cancer, cataract formation, ulcer development, reduction in symptoms associated with osteoporosis (NOA), prevention of vascular and heart diseases by inhibition of lipid peroxidation (LPO) and lowering of low density lipoprotein (LDL) cholesterol levels (Kaneko and Baba, 1999; Kawaii et al, 1999; Sanderson et al, 1999; Shutenko et al, 1999; Singh et al, 2009)
Summary
Onion (Allium cepa) is a versatile vegetable that is consumed fresh as well as in the form of processed products. There has been renewed attention given to the antioxidant content of onions, because many epidemiological studies suggested that regular consumption of onions in food is associated with a reduced risk of neurodegenerative disorders, many forms of cancer, cataract formation, ulcer development, reduction in symptoms associated with osteoporosis (NOA), prevention of vascular and heart diseases by inhibition of lipid peroxidation (LPO) and lowering of low density lipoprotein (LDL) cholesterol levels (Kaneko and Baba, 1999; Kawaii et al, 1999; Sanderson et al, 1999; Shutenko et al, 1999; Singh et al, 2009). The purpose of this study is to analyze differences in the antioxidant, anticholinesterase capacity, and polyphenol retention after preservation and simulated domestic processing (boiling, steaming and microwave)
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