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| TI: | Varietal differences in phenolic content and antioxidant and antiproliferative activities of onions. |
| DA: | 29-Nov-2004 |
| DT: | Journal Article |
| AU: | Jun Yang; Meyers, K. J.; Heide, J. van der; Rui Hai Liu |
| PY: | 2004 |
| AD: | Correspondence (Reprint) address, Rui Hai Liu, Dep. of Food Sci., Cornell Univ., Ithaca, NY 14853, USA. Tel. (607) 255-6235. Fax (607) 254-4868. E-mail RL23@cornell.edu |
| SO: | Journal of Agricultural and Food Chemistry 52 (22) 6787–6793 |
| RF: | 49 ref. |
| LA: | English |
| SN: | 0021-8561 |
| AB: | Shallots and 10 onion varieties commonly available in the US (Western Yellow, Northern Red, New York Bold, Western White, Peruvian Sweet, Empire Sweet, Mexico, Texas 1015, Imperial Valley Sweet and Vidalia) were evaluated for total phenols and flavonoid contents, and antioxidative and antiproliferative activities. Shallots had the highest total phenols contents (114.7 ± 10.0 mg/100 g), which were 6× higher than those in the variety with the lowest content (Vidalia; P < 0.05). Western Yellow onions had the highest total flavonoid contents (69.2 ± 3.7 mg/100 g of onion), which were 11× higher than those in the variety with the lowest flavonoid content (Western White; P < 0.05). Shallots exhibited the highest total antioxidative activity (45.5 ± 2.1 μmol of vitamin C equiv./g of onion), whereas values were lowest in Vidalia. Both total phenols and flavonoid contents were strongly correlated with total antioxidative activity (R2 = 0.9668, P < 0.05; and R2 = 0.7033, P < 0.05, respectively). Proliferation of HepG2 and Caco-2 cells was significantly inhibited in a dose-dependent fashion after exposure to the Western Yellow, shallots, New York Bold and Northern Red extracts. However, Western White, Peruvian Sweet, Empire Sweet, Mexico, Texas 1015, Imperial Valley Sweet and Vidalia demonstrated only weak antiproliferative activity. |
| SC: | Fruits, vegetables and nuts |
| KW: | ANTIOXIDATIVE ACTIVITY; ANTITUMOUR ACTIVITY; FLAVONOIDS; HEALTH; ONIONS; OXIDATION; PHENOLS; SHALLOTS; VAR; VEGETABLES SPECIFIC |
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