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Evaluation of polyphenolic content and antioxidant activity in two onion varieties grown under organic and conventional production systems
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Accepted version
Date
2016-11-12
Authors
Ren, Feiyue
Reilly, Kim
Gaffney, Michael
Kerry, Joseph P.
Hossain, Mohammad
Rai, Dilip K.
Journal Title
Journal ISSN
Volume Title
Publisher
Wiley
Published Version
Abstract
BACKGROUND: Onions contain a number of bioactive compounds, in particular polyphenols. They are rich sources of such compounds in the human diet and offer significant health benefits to the consumer. Demand for organic crops is steadily increasing partly based on the expected health benefits of organic food consumption. The current study examines the influence of organic and conventional crop management practices on bioactive polyphenolic content of onion. RESULTS: We examined the effect of conventional, organic, and mixed cultivation practices on the content of total phenolics, total flavonoids and antioxidant activity in two varieties of onion grown over 4 years in a split-plot factorial systems comparison trial. Levels of total phenolics and total flavonoids showed a significant year-on-year variation and were significantly different between organic and conventional production systems. The levels of total phenolics, total flavonoids and antioxidant activity in general were significantly higher (P < 0.05) under fully organic compared to fully conventional management. CONCLUSION: Organic cultivation practices resulted in significantly higher levels of potential bioactive compounds in onion.
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Keywords
Onion (Allium cepa L.) , Organic , Conventional , Phenolics , Flavonoids , Antioxidants
Citation
Ren, F., Reilly, K., Gaffney, M., Kerry, J. P., Hossain, M. and Rai, D. K. (2017) 'Evaluation of polyphenolic content and antioxidant activity in two onion varieties grown under organic and conventional production systems', Journal of the Science of Food and Agriculture, 97(9), pp. 2982-2990. doi:10.1002/jsfa.8138.
Copyright
© 2016 Society of Chemical Industry. This is the peer reviewed version of the following article: 'Evaluation of polyphenolic content and antioxidant activity in two onion varieties grown under organic and conventional production systems', J Sci Food Agric (2017), which has been published in final form at http://dx.doi.org/10.1002/jsfa.8138. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.