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CHANGES IN BIOLOGICALLY ACTIVE SUBSTANCES CONTENT AND ANTIOXIDANT ACTIVITY IN CHILLED ONION AND GARLIC DURING STORAGE

New Knowledge Journal of Science

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Title CHANGES IN BIOLOGICALLY ACTIVE SUBSTANCES CONTENT AND ANTIOXIDANT ACTIVITY IN CHILLED ONION AND GARLIC DURING STORAGE
 
Creator Iliev, Angel; Food Research and Development Institute - Plovdiv
Brashlyanova, Boryana
 
Description The aim of this study is to investigate changes in the content of biologically active substances, antioxidant activity, and the ability to absorb the toxic metals As, Cd and Pb, during storage in refrigerated condition of different fractions onion and garlic. Study included fresh onion and garlic, divided to leaf (green) and underground (white) faction, and mature onion bulbs yellow and red types. It was found a gradual decrease in the content of phenolic substances, with particularly high rate of degradation of anthocyanin in red type of onion. Dynamics antioxidant activity showed noticeable changes in different directions at different aspects of antioxidant activity: Radical scavenging ability, and the ability to inhibit lipid oxidation in some fractions, show a slight increase for the duration of storage, while reducing, and chelating ability, and absorption of heavy metals show a gradual decrease.Key words: antioxidant activity, biologically active substances, absorption of toxic metals, onion, garlic, cold storage
 
Publisher New knowledge Journal of science
 
Contributor —
 
Date 2016-05-18
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
—
 
Format application/pdf
 
Identifier http://science.uard.bg/index.php/newknowledge/article/view/113
 
Source New knowledge Journal of science; Vol 5, No 1 (2016): New knowledge Journal of Science
 
Language eng
 
Relation http://science.uard.bg/index.php/newknowledge/article/view/113/105
 
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