Capacidad antioxidante de diferentes variedades de cebolla

  1. H.C. Lorenzo León
  2. B. Rodríguez Galdón
  3. Elena M. Rodríguez Rodríguez
  4. Carlos Díaz Romero
Journal:
CyTA: Journal of food

ISSN: 1947-6337

Year of publication: 2009

Volume: 7

Issue: 1

Pages: 53-58

Type: Article

DOI: 10.1080/11358120902850784 DIALNET GOOGLE SCHOLAR

More publications in: CyTA: Journal of food

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Metrics

Cited by

  • Scopus Cited by: 2 (08-05-2023)
  • Web of Science Cited by: 2 (16-05-2023)
  • Dimensions Cited by: 0 (03-04-2023)

JCR (Journal Impact Factor)

  • Year 2009
  • Journal Impact Factor: 0.0
  • Journal Impact Factor without self cites: 0.0
  • Article influence score: 0.0
  • Best Quartile: Q4
  • Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q4 Rank in area: 118/118 (Ranking edition: SCIE)

SCImago Journal Rank

  • Year 2009
  • SJR Journal Impact: 0.31
  • Best Quartile: Q2
  • Area: Food Science Quartile: - Rank in area: 100/243
  • Area: Chemical Engineering (miscellaneous) Quartile: Q2 Rank in area: 126/419
  • Area: Chemistry (miscellaneous) Quartile: Q2 Rank in area: 194/444
  • Area: Industrial and Manufacturing Engineering Quartile: Q2 Rank in area: 109/498

Dimensions

(Data updated as of 03-04-2023)
  • Total citations: 0
  • Recent citations: 0
  • Field Citation Ratio (FCR): 0.0

Abstract

The total antioxidant activity (expressed as mmol Trolox/kg of fresh onion) was determined in six cultivars of onions produced in Tenerife in order to find out differences between them. The decrease of absorbance, at 734 nm, of an ABTS (2.2´-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid) diamonium salt solution in presence of the onion sample was measured. The antioxidant activity of the onion decreases significantly from the external leaves to the internal leaves. The mean antioxidant activity of all the onion samples analyzed was 0.579 ± 0.304 mmol/kg, ranging between 0.349 ± 0.084 mmol/kg and 0.696 ± 0.371 mmol/kg. The Guayonje cultivar presented the highest mean value 0.696 ± 0.371 mmol/kg, with significant differences with respect to the San Juan de la Rambla (0.349 ± 0.084 mmol/kg) and Texas (0.398 ± 0.058 mmol/kg) cultivars, which presented the lowest antioxidant activities. Besides, it was observed that the red color of the onion was related with a higher antioxidant activity.

Data source: Dialnet