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dc.contributor.authorHossain, Mohammad Billal
dc.contributor.authorLebelle, Justine
dc.contributor.authorBirsan, Rares
dc.contributor.authorRai, Dilip K.
dc.date.accessioned2019-12-05T10:06:41Z
dc.date.available2019-12-05T10:06:41Z
dc.date.issued2018-11-27
dc.identifier.citationHossain, M.B.; Lebelle, J.; Birsan, R.; Rai, D.K. Enrichment and Assessment of the Contributions of the Major Polyphenols to the Total Antioxidant Activity of Onion Extracts: A Fractionation by Flash Chromatography Approach. Antioxidants 2018, 7, 175. doi: https://dx.doi.org/10.3390/antiox7120175en_US
dc.identifier.urihttp://hdl.handle.net/11019/1828
dc.descriptionpeer-revieweden_US
dc.description.abstractThe present study extensively fractionated crude red onion extract in order to identify the polyphenols which contributed most in the total antioxidant capacity of the onion extract using a flash chromatography system. The flash separations produced 70 fractions which were tested for their total phenol content, total flavonoid content, and antioxidant capacities as measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. Out of these 70 fractions, four fractions which were representatives of the four major peaks of the flash chromatograms, were further analysed for their constituent polyphenols using liquid chromatography tandem mass spectrometry (LC-MS/MS). The main contributor of onion antioxidant capacity is quercetin glycoside followed by quercetin aglycone although quercetin aglycone had higher antioxidant capacity than its glycosidic counterparts. High abundance of quercetin glycosides such as quercetin-3,4′-diglucoside and quercetin-4′-glucoside had compensated for their relatively low antioxidant capacities. A Higher degree of glycosylation resulted in lower antioxidant capacity. The fractionation approach also contributed in enrichment of the onion antioxidant polyphenols. A >9 folds enrichment was possible by discarding the early fractions (fractions 1–15) which contained the main bulk of the extracts, predominantly sugars.en_US
dc.description.sponsorshipThis work was supported by the Irish Phytochemical Food Network funded by Department of Agriculture, Food and Marine (FIRM 06/NITAFRC/6).
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relation.ispartofseriesAntioxidants;Vol. 7 (12)
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectonionen_US
dc.subjectantioxidanten_US
dc.subjectpolyphenolsen_US
dc.subjectfractionationen_US
dc.subjectflash chromatographyen_US
dc.subjectLC-MS/MSen_US
dc.titleEnrichment and Assessment of the Contributions of the Major Polyphenols to the Total Antioxidant Activity of Onion Extracts: A Fractionation by Flash Chromatography Approachen_US
dc.typeArticleen_US
dc.identifier.doihttps://dx.doi.org/10.3390/antiox7120175
dc.contributor.sponsorDepartment of Agriculture, Food and the Marineen_US
dc.contributor.sponsorGrantNumber06/NITAFRC/6en_US
refterms.dateFOA2019-12-05T10:06:42Z


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