Journal of Food Quality / 2017 / Article / Tab 2

Research Article

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.

FebbrareseMarzaticaAprilaticaMaggiaiolaGiugnese

Phenols (mg/g dw)
 Gallic acid55.66 ± 2.3059.56 ± 1.1061.23 ± 2.5061.94 ± 1.9164.90 ± 1.22
 Ferulic acid1.52 ± 0.201.62 ± 0.251.67 ± 0.411.69 ± 0.191.77 ± 0.30
 Quercetin6.98 ± 0.427.47 ± 0.307.68 ± 0.287.77 ± 0.308.14 ± 0.20
 Kaempferol1.62 ± 0.331.73 ± 0.271.78 ± 0.151.80 ± 0.211.89 ± 0.32
 Chlorogenic acid0.84 ± 0.060.90 ± 0.020.92 ± 0.080.93 ± 0.040.98 ± 0.07
Antioxidant activity
 EC50 (mg extract/mL)18.80 ± 1.018.50 ± 0.5020.90 ± 0.6020.25 ± 0.4021.27 ± 0.8
Total phenols (mg GAE/g dw)4.75 ± 0.244.90 ± 0.105.14 ± 0.355.06 ± 0.285.31 ± 0.30

Different letters (a, b) correspond to significant differences () among onion landraces.