Antioxidant and Bioadhesive Properties of Onions (Allium L., Alliaceae) Processed Under Acidic Conditions

Figures & data

Table 1 Total quantity of phenols (TP), sugars (TS), thiosulfinates (TSH), and thiols (SH) in the extracts and radical scavenging activity (EC₅₀) of the extracts

Extract	TP (%)	TS (%)	TSH (μmol/g)	SH (μmol/g)	EC50 (mg/ml)
AS-BA	3.1±0.1	85.9±0	117.7±6.2	45.8±3.6	46.69±3.15
AS-BE	3.5±0.1	75.3±0.8	90.3±6.5	50.8±3.0	89.96±0.0
AC-BA	3.4±0.1	66.0±0.1	79.9±6	46.6±2.5	5.35±0.26
AC-BE	4.5±0.1	89.8±3.1	76.6±8	38.5±2.5	3.90±0.13
AP-BA	2.4±0.1	79.0±2.0	71.8±5.5	42.8±4.1	6.35±0.18
AP-BE	2.9±0.1	70.3±2.6	73.1±3.7	37.0±2.6	19.9±4.34
AP-LA	3.2±0.1	59.5±4.3	78.9±15.7	40.4±5.1	2.14±0.01
AP-LE	4.2±0.0	89.5±2.0	78.1±4.7	36.1±3.8	2.07±0.05
AU-BA	0.6±0.0	57.4±7.9	66.3±6.1	30.3±2.0	32.62±3.05
AU-BE	0.7±0.0	73.6±4.6	79.3±15.7	24.1±0.6	11.61±1.21
AU-LA	3.5±0.0	85.1±2.0	90.2±0.6	32.2±0.9	2.30±0.15
AU-LE	3.8±0.1	93.7±8.4	83.9±6.5	34.5±1.7	2.12±0.09

Figure 1 Reducing power of aqueous (A) and 20% ethanolic (E) extracts of bulbs (B) and leaves (L) of A. cepa (AC), A. sativum (AS), A. porrum (AP), and A. ursinum (AU).

Figure 2 In vitro bioadhesive properties of solid aqueous (A) and 20% ethanolic (E) extracts of bulbs (B) and leaves (L) of A. cepa (AC), A. sativum (AS), A. porrum (AP), and A. ursinum (AU), expressed as a work of adhesion (W _a). Statistically significant differences: *P < 0.001 compared to the negative control (n.c.); **P < 0.001 compared to the negative control; and P < 0.05 compared to AP-BA and AP-BE, respectively.