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J Agric Food Chem. 2002 Sep 11;50(19):5338-42.

Flavonoids and antioxidant capacity of Georgia-grown Vidalia onions.

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Department of Food Science and Technology, Food Science Building, The University of Georgia, Athens, Georgia 30602-7610, USA.


Vidalia onion varieties Nirvana, DPS 1032, Yellow 2025, King-Midas, and SBO 133 grown at Vidalia, Georgia, were analyzed for flavonoid content. A high-performance liquid chromatographic (HPLC) method with photodiode array detection was used for quantification. Compounds were analyzed as aglycons after acid hydrolysis with 1.2 M HCl. Identification of each compound was based on comparison of its retention time and UV spectra with those of pure commercial standards. Three major flavonoids, kaempferol, myricetin, and quercetin, were identified and quantified. Quercetin was the major flavonoid (7.70-46.32 mg/100 g fresh weight, FW) present in all varieties, followed by myricetin (2.77-4.13 mg/100 g FW). Minor quantities of kaempferol (1.10-1.98 mg/100 g FW) were also detected. The total polyphenols and Trolox equivalent antioxidant capacity (TEAC) ranged from 73.33 to 180.84 mg/100 g FW and 0.92-1.56 microM TEAC/g FW, respectively. A positive but weaker correlation was obtained for total polyphenols versus antioxidant capacity. Nevertheless, a stronger correlation (r(2) = 0.34) was obtained between flavonoid content versus antioxidant capacity. The data indicate that Vidalia onions are a rich source of quercetin, and they also contain myricetin and kaempferol.

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