Determination of Antioxidant Activity of some Varieties of Onion (Allium cepa L.) grown in Sudan
Abstract
Background: Medicinal plants contain physiologically active ingredients that over the years have been exploited in traditional medicine for the treatment of various ailments.
Objectives: This study was undertaken to investigate the antioxidant activity of seven varieties of onion (Allium cepa) grown in Sudan.
Methods: The antioxidant capacity was conducted based on the ability of the plant extracts to scavenge DPPH radical.
Results: The extracts exhibited a notable dose dependent inhibition of DPPH radical. Shendi (Red onion local strain) exhibited the highest antioxidant activity with EC50 25.25 µg/ml followed by Kassala (Red onion local strain) and white onion with less scavenging activity was produced by Green onion.
Conclusion: It can be concluded that Allium cepa could be a potential source of antioxidant principles.
References
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15-Xiaonan ,L ;Jun ,W; Hamzah, M and Al-Qadiri, C (2011).Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy. Food Chemistry, 129:637–644.
16-Siti ,F; Othman1, S; Zahir,I and Mustapha ,S(2011). Antioxidant Study of Garlic and Red Onion: A Comparative Study. Pertanika Journal of Tropical and Agricultural Sciences, 34 (2): 253 – 261
17- Elhassaneen, YA and Sanad,MI (2009). Phenolics, Selenium, Vitamin C, Amino Acids and Pungency Levels and Antioxidant Activities of Two Egyptian Onion Varieties. American Journal of Food Technology, 4(6):241-254.
2-Zengin ,G; Cakmak ,YS; Guler ,GO; Aktumsek, A(2011). Antioxidant properties of methanolic extract and fatty acid composition of Centaurea urvillei DC. subsp. hayekiana Wagenitz. Rec Natural Products , 5:123–132.
3-Oluyemi, KA; Okwuonu ,UC;Baxter, DG; Oyesola TO(2007).Toxic effects of methanolic exract of Aspilia africana leaf on the estrous cycle and uterine tissues of Wistar rats. International Journal Morphology, 25:609–614
4-Naima ,S ; Muhammad, R and Maria, S(2012). Antioxidant activity, total phenolic and total flavonoid contents of whole plant extracts Torilis leptophylla L. Complementary and Alternative Medicine, 12:221-233.
5-Gulcin, I(2012). Antioxidant activity of food constituents: an overview. Achieves of Toxicology , 86:345–391.
6-Wannes, WA; Mhamdi, B; Sriti, J; Jemia, MB and Ouchikh, O (2010). Antioxidant activities of the essential oil and methanol extracts from myrtle (Myrtus communis var. italica L.) leaf, stem and flower. Food Chemistry and Toxicology, 48:1362–1370.
7-Benkeblia, N. (2005). Free-radical scavenging capacity and antioxidant properties of some selected onions (Allium cepa L.) and garlic (Allium sativum L.) extracts. Brazilian Archives of Biology and Technology, 48, 753-759.
8-Skerget, M L; Majhenie, M; Bezjak,A and Knez,S (2009). Antioxidant, Radical Scavenging and Antimicrobial Activities of Red Onion (Allium cepa L) Skin and Edible Part Extracts. Chem. Biochem. Eng. Q. 23 (4) 435–444 .
9-Mensor, LL; Menezes, FS; Reis, TC and Leitao, SG (2001).Screening of Brazilian plant extracts for antioxidant activity by the use of DPPH free radical method. Journal of Phytotherapy Research, 15:127-130.
10-Chinedu, P; Esiaba, I; Olusola, A and Adesuyi, A (2011). Polyphenolic content and antioxidant activity of Hibiscus sabdariffa calyx. Research Journal of Medicinal Plants, 5(5):557-566.
11-Songklanakarin, M (2004). Use of DPPH to estimate antioxidant activity .Journal of Science and Technology, 26 (2):
12-Noureddine ,B and Lanzotti, V(2007). Allium Thiosulfinates: Chemistry, Biological Properties and their Potential Utilization in Food Preservation. Food 1(2), 193-201
13-Velioglu, Y. S.; Mazza, G.; Gao, L. and Oomah, B. D. (1998. Antioxidant activity and total phenolics in selected fruits, vegetables and grain products. Journal of Agricultural and Food Chemistry, 46, 4113-4117.
14-Yin, M. and Cheng, W. (1998).Antioxidant activity of several Allium members. Journal of Agricultural and Food Chemistry, 46: 4097-4101.
15-Xiaonan ,L ;Jun ,W; Hamzah, M and Al-Qadiri, C (2011).Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy. Food Chemistry, 129:637–644.
16-Siti ,F; Othman1, S; Zahir,I and Mustapha ,S(2011). Antioxidant Study of Garlic and Red Onion: A Comparative Study. Pertanika Journal of Tropical and Agricultural Sciences, 34 (2): 253 – 261
17- Elhassaneen, YA and Sanad,MI (2009). Phenolics, Selenium, Vitamin C, Amino Acids and Pungency Levels and Antioxidant Activities of Two Egyptian Onion Varieties. American Journal of Food Technology, 4(6):241-254.
Published
2018-06-19
How to Cite
SIRAG, Nizar et al.
Determination of Antioxidant Activity of some Varieties of Onion (Allium cepa L.) grown in Sudan.
Gezira Journal of Health Sciences, [S.l.], v. 11, n. 2, june 2018.
ISSN 1810-5386. Available at: <http://37.60.236.48/index.php/gjhs/article/view/407>. Date accessed: 03 june 2026.
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