THE EFFECTS OF BOILING ON THE ANTIOXIDANT POTENTIALS OF ONIONS (Allium cepa L.)

  • J. O. Ebhomielen Department of Chemical Sciences, Samuel Adegboyega University, Ogwa, Nigeria
  • M. A. Azeke Department of Biochemistry, Ambrose Alli University, Ekpoma

Abstract

The actual effect of boiling/cooking and the duration on the antioxidant potentials of onion cannot be evaluated during meal preparations. This study was therefore conducted to determine the effects of boiling on the antioxidant potentials of onions (Allium cepa L.). Samples were boiled for 0 – 8 minutes. Phytochemical (total phenols, flavonoids, ascorbic acid) analyses and antioxidant activities such as reducing power, DPPH and ABTS radicals scavenging activities were used to assess antioxidant potentials using standard methods.The results show that regardless of the nature of solvent, boiling resulted in significant reduction in total phenols (P<0.05). The least reduction (36%) was observed in the chloroform extract of samples boiled for 8min. Aqueous and methanol extracts recorded 42% reductions. Boiling for up to 8 minutes resulted in significant losses in all antioxidant parameters tested. The present study shows that boiled onions demonstrated a reduction in antioxidant activity and may not be considered as the best sources of natural antioxidants

Author Biographies

J. O. Ebhomielen, Department of Chemical Sciences, Samuel Adegboyega University, Ogwa, Nigeria

Department of Chemical Sciences, Samuel Adegboyega University, Ogwa, Nigeria

M. A. Azeke, Department of Biochemistry, Ambrose Alli University, Ekpoma

Department of Biochemistry, Ambrose Alli University, Ekpoma

Published
2019-07-03
How to Cite
EBHOMIELEN, J. O.; AZEKE, M. A.. THE EFFECTS OF BOILING ON THE ANTIOXIDANT POTENTIALS OF ONIONS (Allium cepa L.). SAU Science-Tech Journal, [S.l.], v. 4, n. 1, p. 117-128, july 2019. ISSN 2659-1529. Available at: <https://journals.sau.edu.ng/index.php/sjbas/article/view/135>. Date accessed: 02 june 2020.
Section
Articles