Evaluation of polyphenolic content and antioxidant activity in two onion varieties grown under organic and conventional production systems

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dc.contributor.author Ren, Feiyue
dc.contributor.author Reilly, Kim
dc.contributor.author Gaffney, Michael
dc.contributor.author Kerry, Joseph P.
dc.contributor.author Hossain, Mohammad
dc.contributor.author Rai, Dilip K.
dc.date.accessioned 2017-06-02T13:35:20Z
dc.date.available 2017-06-02T13:35:20Z
dc.date.issued 2016-11-12
dc.identifier.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. en
dc.identifier.volume 97
dc.identifier.issued 9
dc.identifier.startpage 2982
dc.identifier.endpage 2990
dc.identifier.issn 1097-0010
dc.identifier.uri http://hdl.handle.net/10468/4048
dc.identifier.doi 10.1002/jsfa.8138
dc.description.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. en
dc.description.sponsorship Department of Agriculture Fisheries and the Marine (FIRM 06/NITAFRC6); Teagasc (Walsh Fellowship programme) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Wiley en
dc.rights © 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. en
dc.subject Onion (Allium cepa L.) en
dc.subject Organic en
dc.subject Conventional en
dc.subject Phenolics en
dc.subject Flavonoids en
dc.subject Antioxidants en
dc.title Evaluation of polyphenolic content and antioxidant activity in two onion varieties grown under organic and conventional production systems en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Joseph Kerry, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: joe.kerry@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication at the request of the publisher en
dc.check.date 2017-11-12
dc.date.updated 2017-06-02T13:21:36Z
dc.description.version Accepted Version en
dc.internal.rssid 397415116
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.contributor.funder Teagasc en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Journal of the Science of Food and Agriculture en
dc.internal.copyrightchecked No !!CORA!! en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress joe.kerry@ucc.ie en


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