Antioxidant and bioadhesive properties of onions (Allium L., Alliaceae) processed under acidic conditions

Abstract

Antioxidant and bioadhesive properties of onion, garlic, leek, and ramsons, processed under low pH conditions were investigated. For investigation of antioxidant activity DPPH free radical scavenging activity and reducing power were used. The most active radical scavenger (EC50 = 2.07 mg/ml) and reductant was the ethanolic extract of leek leaf. Positive correlation between antioxidant activity and phenol content in the extracts (P < 0.01) was found. To determine bioadhesive properties of the extracts, tensile studies were performed and work of adhesion (Wa) was measured. The most pronounced bioadhesive properties were determined for garlic and ramsons bulbs extracts (Wa < 8 μJ). Copyright © Taylor & Francis Group, LLC.