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

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dc.check.date2017-11-12
dc.check.infoAccess to this article is restricted until 12 months after publication at the request of the publisheren
dc.contributor.authorRen, Feiyue
dc.contributor.authorReilly, Kim
dc.contributor.authorGaffney, Michael
dc.contributor.authorKerry, Joseph P.
dc.contributor.authorHossain, Mohammad
dc.contributor.authorRai, Dilip K.
dc.contributor.funderDepartment of Agriculture, Food and the Marineen
dc.contributor.funderTeagascen
dc.date.accessioned2017-06-02T13:35:20Z
dc.date.available2017-06-02T13:35:20Z
dc.date.issued2016-11-12
dc.date.updated2017-06-02T13:21:36Z
dc.description.abstractBACKGROUND: 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.sponsorshipDepartment of Agriculture Fisheries and the Marine (FIRM 06/NITAFRC6); Teagasc (Walsh Fellowship programme)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationRen, 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.doi10.1002/jsfa.8138
dc.identifier.endpage2990
dc.identifier.issn1097-0010
dc.identifier.issued9
dc.identifier.journaltitleJournal of the Science of Food and Agricultureen
dc.identifier.startpage2982
dc.identifier.urihttps://hdl.handle.net/10468/4048
dc.identifier.volume97
dc.language.isoenen
dc.publisherWileyen
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.subjectOnion (Allium cepa L.)en
dc.subjectOrganicen
dc.subjectConventionalen
dc.subjectPhenolicsen
dc.subjectFlavonoidsen
dc.subjectAntioxidantsen
dc.titleEvaluation of polyphenolic content and antioxidant activity in two onion varieties grown under organic and conventional production systemsen
dc.typeArticle (peer-reviewed)en
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