Gorinstein Shela, Leontowicz Hanna, Leontowicz Maria, Namiesnik Jacek, Najman Kasia, Drzewiecki Jerzy, Cvikrová Milena, Martincová Olga, Katrich Elena, Trakhtenberg Simon
Department of Medicinal Chemistry and Natural Products, The Hebrew University, Hadassah Medical School, P.O. Box 12065, Jerusalem 91120, Israel.
J Agric Food Chem. 2008 Jun 25;56(12):4418-26. doi: 10.1021/jf800038h. Epub 2008 May 22.
Polish garlic and white and red onions were subjected to blanching, boiling, frying, and microwaving for different periods of time, and then their bioactive compounds (polyphenols, flavonoids, flavanols, anthocyanins, tannins, and ascorbic acid) and antioxidant activities were determined. It was found that blanching and frying and then microwaving of garlic and onions did not decrease significantly the amounts of their bioactive compounds and the level of antioxidant activities ( P > 0.05). The HPLC profiles of free and soluble ester- and glycoside-bound phenolic acids showed that trans-hydroxycinnamic acids (caffeic, p-coumaric, ferulic, and sinapic) were as much as twice higher in garlic than in onions. Quercetin quantity was the highest in red onion among the studied vegetables. The electrophoretic separation of nonreduced garlic and onion proteins after boiling demonstrated their degradation in the range from 50 to 112 kDa.
对波兰大蒜以及白洋葱和红洋葱进行不同时长的焯烫、水煮、油炸和微波处理，然后测定它们的生物活性化合物（多酚、黄酮类化合物、黄烷醇、花青素、单宁和抗坏血酸）及抗氧化活性。结果发现，对大蒜和洋葱先进行焯烫和油炸然后再进行微波处理，并未显著降低其生物活性化合物的含量及抗氧化活性水平（P>0.05）。游离的以及与酯和糖苷结合的酚酸的高效液相色谱图显示，大蒜中反式羟基肉桂酸（咖啡酸、对香豆酸、阿魏酸和芥子酸）的含量比洋葱中高出两倍之多。在所研究的蔬菜中，红洋葱中的槲皮素含量最高。水煮后未还原的大蒜和洋葱蛋白质的电泳分离表明，它们在50至112 kDa范围内发生了降解。
