Taste characteristics, volatile components, sensory properties, and antioxidant activity of fresh onion (Allium cepa L.) leaves

Bulletin of the National Research Centre

Table 5 Antioxidant activity and antioxidants concentration in leaves of Welsh onion and fresh onion

	Welsh onion leaves	Fresh onion leaves
ORAC values (μmol TE/100 g)
Hydrophilic (H)—ORAC	844.36 ± 112.72	762.13 ± 103.82
Lipophilic (L)—ORAC	43.63 ± 1.36	43.65 ± 8.95
Total (T)—ORAC	888.00 ± 112.61	805.78 ± 100.32
DPPH-free radical-scavenging activity (μmol TE/100 g)	382.98 ± 26.08	406.70 ± 63.64
Total phenolic content (mg GAE/100 g)	25.07 ± 2.02	36.53 ± 2.53^*
Quercetin (mg/100 g)	0.18 ± 0.02	5.71 ± 0.11^*
Kaempferol (mg/100 g)	2.14 ± 0.03	0.86 ± 0.02^*
Total vitamin C (mg/100 g)	24.10 ± 0.45	23.36 ± 0.62
Carotenoids (μg/100 g)
α-carotene	LOD	LOD
β-carotene	2420.56 ± 113.51	1529.32 ± 167.77^*
β-cryptoxanthin	10.11 ± 0.80	7.44 ± 1.39^*
Chlorophylls (mg/100 g)
Chlorophyll a	10.35 ± 0.16	5.96 ± 0.17^*
Chlorophyll b	27.27 ± 0.56	16.82 ± 0.50^*

LOD, limit of detection. TE, Trolox equivalents. GAE, gallic acid equivalents. Values are the mean ± SD (n = 5). ^* p < 0.05 (Welch’s t test), compared between Welsh onion leaves and flesh onion leaves in each value