Food Science and Biotechnology

, Volume 19, Issue 1, pp 159–164 | Cite as

Antioxidant activity and α-glucosidase inhibitory potential of onion (Allium cepa L.) extracts

  • Myung-Hee Kim
  • Sung-Hoon Jo
  • Hae-Dong Jang
  • Mee Sook Lee
  • Young-In Kwon
Research Article

Abstract

In the current study, we evaluated total phenolics, phenolic profile, and oxygen radical absorbance capacity (ORAC) of onion (Allium cepa L.). The inhibitory activity of onion extracts against porcine pancreatic α-amylase and rat intestinal α-glucosidase was also investigated. Ethyl alcohol extract of onion skin had the highest α-glucosidase inhibitory activity, ORAC value and total phenolic content, followed by water extract of skin, ethyl alcohol extract of pulp, and water extract of pulp. The α-glucosidase inhibitory activity of the extracts was compared to selected specific phenolics detected in the extracts using high performance liquid chromatography (HPLC). Quercetin, a major phenolic compound in onion extract had high α-glucosidase inhibitiory activity. The α-glucosidase inhibitory activity of the onion extracts correlated to the phenolic content and antioxidant activity of the extracts. These results suggest that onion which has high quercetin content has the potential to contribute as a dietary supplement for controlling hyperglycemia and oxidative stress-linked diabetes complications.

Keywords

antioxidant hyperglycemia onion glucosidase inhibitor oxygen radical absorbance capacity (ORAC) 

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Copyright information

© The Korean Society of Food Science and Technology and Springer Netherlands 2010

Authors and Affiliations

  • Myung-Hee Kim
    • 1
  • Sung-Hoon Jo
    • 1
  • Hae-Dong Jang
    • 1
  • Mee Sook Lee
    • 1
  • Young-In Kwon
    • 1
  1. 1.Department of Food and NutritionHannam UniversityDaejeonKorea

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