Chemical Composition and Antioxidant Properties of Five White Onion (Allium cepa L.) Landraces
Table 2
Phenols (mg/g dw; mean ± SD), antioxidant activity (EC50 mg extract/mL; mean ± SD), and total phenols (mg GAE/g dw) of Bianca di Pompei onion landraces.
Febbrarese
Marzatica
Aprilatica
Maggiaiola
Giugnese
Phenols (mg/g dw)
Gallic acid
55.66 ± 2.30
59.56 ± 1.10
61.23 ± 2.50
61.94 ± 1.91
64.90 ± 1.22
Ferulic acid
1.52 ± 0.20
1.62 ± 0.25
1.67 ± 0.41
1.69 ± 0.19
1.77 ± 0.30
Quercetin
6.98 ± 0.42
7.47 ± 0.30
7.68 ± 0.28
7.77 ± 0.30
8.14 ± 0.20
Kaempferol
1.62 ± 0.33
1.73 ± 0.27
1.78 ± 0.15
1.80 ± 0.21
1.89 ± 0.32
Chlorogenic acid
0.84 ± 0.06
0.90 ± 0.02
0.92 ± 0.08
0.93 ± 0.04
0.98 ± 0.07
Antioxidant activity
EC50 (mg extract/mL)
18.80 ± 1.0
18.50 ± 0.50
20.90 ± 0.60
20.25 ± 0.40
21.27 ± 0.8
Total phenols (mg GAE/g dw)
4.75 ± 0.24
4.90 ± 0.10
5.14 ± 0.35
5.06 ± 0.28
5.31 ± 0.30
Different letters (a, b) correspond to significant differences () among onion landraces.
