Determination of the effect of heat on the bioactive compounds of Allium Cepa Department:Biochemistry By: Ziggerzillion Project ID: 7543 Rating: (5.0) votes: 2 Price:₦3000 Get the Complete MaterialAbstractHeating effect on total phenol, avonoids, antioxidant activity, and sugar content of six onion varieties has been quantitatively investigated to explore the effect of different temperatures. The onion varieties comprised one red-skinned variety, two white-skinned varieties, and three yellow-skinned varieties. The heating temperature was scanned at 800C, 1000C, 1200C, and 1500C for 30 minutes each, and quantitative analysis was performed relative to the powdered onion at ambient temperature. Quercetin, glucosides and sugar content were analyzed using high-performance liquid chromatography. The total phenolic and antioxidant content increased in all six varieties. The total avonoid levels showed a considerable change. On heating the onion samples at 1200C for 30 minutes, the red-skinned variety showed the highest level of total phenolic content[13712.67 ± 1034.85 mg of gallic acid equivalent/g dry weight (mg GAE/g DW)] and total avonoids[3456.00 ± 185.82 mg of quercetin equivalents/g dry weight (mg Q/g DW)], whereas the content of total phenolics and total avonoids were 13611.83 ± 341.61 mg GAE/g DW and 3482.87 ± 117.17 mg Q/g DW, respectively, for the yellow-skinned (Sunpower) variety. Quercetin and its glucoside contents increased up to 1200C and then decreased at 1500C, whereas the sugar content continuously decreased with heating. All cultivars showed the same pattern in the heating effect, and the predominant avonoids were destroyed at higher temperatures. Therefore, it is improper to expose onion powder to a temperature higher than 1200C. ...Preview Download Preview +Other Biochemistry project topics and materials you might be interested in»Phytochemical and nutritive composition of fluted pumpkin»Determination of ascorbic acid in selected fruits mango, orange and pineapple using spectro-photometric method»Comparative evaluation of heavy metal loads in some selected soft drinks in Owerri, Imo state»Antilipidemic effect of water (H2O) extract of desmodium velutinum leaves on albino Wistar rats»The effect of water extract of cola nitida pod on lipoprotein concentrations of albino Wistar rats»Preliminary investigation on effects of burantashi extract on lipoproteins of albino male and female whistar rats»The extraction of manganese (iv) ion from aqueous media using 1-phethyl-3-methyl pyrazolone-5»Nutritive value, anti-nutrient and mineral composition of cashew nut (Anacardium Occidentale)»Evaluation of the immunomodulatory effect of oral administration of the methanol extract of gongronema latifolium (utazi) in wistar albino rats»Comparative study on the free radical scavenging potential of turmeric and beetroot»Phytochemicals and minerals analysis of rosary pea (Abrus Precatorious leaves)»Determination of total petroleum hydrocarbons in Niger river»Qualitative phytochemical and gas chromatography mass spectrometry GCMS of Nhexane extracted leaves of sabicea calycina»Charges in the concentration of nitric oxide in the serum gills brain liver and kidney of clarias gariepinus exposed to glyphosatebased herbicide»Hydrogen peroxide scavenging activities and reducing power of various fruits juice in Yenagoa