Antioxidant effect of ethanolic onion (Allium cepa) husk extract in ageing rats期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

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Antioxidant effect of ethanolic onion (Allium cepa) husk extract in ageing rats

Authors:	Irina Chernukha Liliya Fedulova Ekaterina Vasilevskaya Andrei Kulikovskii Nadezhda Kupaeva Elena Kotenkova

Institution:	V. M. Gorbatov Federal Research Centre for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia

Abstract:	The role of natural antioxidants in preventing of age-relating diseases is evident. The vegetable industry generates a large amount of waste, which is a good source of antioxidants.The aim of the study was the investigation of the antioxidant effect of long-term consumption of ethanolic yellow onion husk extract in ageing laboratory rodents.Twenty male Wistar albino rats were divided randomly into two groups (n = 10): a control group and an experimental group that received ethanolic yellow onion husk extract (2 mL/rat diluted with distilled water; activity of 4.44 µmol-equiv. quercetin) for 188 days. Oxygen radical absorbance capacity and ferric reducing antioxidant power assays were used to determine the total antioxidant capacity of the extract, which amounted to 941.4 ± 32.7 µmol equiv. Trolox/g raw material and 167.4 ± 16.4 µmol-equiv. quercetin/g raw material, respectively. Oral intake of the onion husk extract affected the indicators of the antioxidant system of the liver and the brain but not of the blood and plasma, mainly due to elevations in the activity of catalase and superoxide dismutase in the liver by 44.4% and 79.1%, respectively, and in the brain by three-fold and 79.1%, respectively.The availability, cheapness and high antioxidant potential of onion waste qualifies it a good source of functional ingredients and bioactive substances applicable in the food and pharmaceutical industries.

Keywords:	Ageing Oxidative stress Plant antioxidants Vegetable waste Onion husk Antioxidant system ROS"} {"#name":"keyword" "$":{"id":"k0040"} "$$":[{"#name":"text" "_":"reactive oxygen species FR"} {"#name":"keyword" "$":{"id":"k0050"} "$$":[{"#name":"text" "_":"free radical AOS"} {"#name":"keyword" "$":{"id":"k0060"} "$$":[{"#name":"text" "_":"antioxidant system OHE"} {"#name":"keyword" "$":{"id":"k0070"} "$$":[{"#name":"text" "_":"onion husk ethanolic extract IICI"} {"#name":"keyword" "$":{"id":"k0080"} "$$":[{"#name":"text" "_":"integral indicators of chronic intoxication TAC"} {"#name":"keyword" "$":{"id":"k0090"} "$$":[{"#name":"text" "_":"total antioxidant capacity ORAC"} {"#name":"keyword" "$":{"id":"k0100"} "$$":[{"#name":"text" "_":"oxygen radical absorbance capacity FRAP"} {"#name":"keyword" "$":{"id":"k0110"} "$$":[{"#name":"text" "_":"fFerric reducing antioxidant power GSH"} {"#name":"keyword" "$":{"id":"k0120"} "$$":[{"#name":"text" "_":"reduced glutathione CAT"} {"#name":"keyword" "$":{"id":"k0130"} "$$":[{"#name":"text" "_":"catalase SOD"} {"#name":"keyword" "$":{"id":"k0140"} "$$":[{"#name":"text" "_":"superoxide dismutase MDA"} {"#name":"keyword" "$":{"id":"k0150"} "$$":[{"#name":"text" "_":"malondialdehyde TBARS"} {"#name":"keyword" "$":{"id":"k0160"} "$$":[{"#name":"text" "_":"thiobarbituric acid reactive substances HAT"} {"#name":"keyword" "$":{"id":"k0170"} "$$":[{"#name":"text" "_":"hydrogen atom transfer SET"} {"#name":"keyword" "$":{"id":"k0180"} "$$":[{"#name":"text" "_":"single electron transfer GC–MS"} {"#name":"keyword" "$":{"id":"k0190"} "$$":[{"#name":"text" "_":"gas chromatography–mass spectrometry HPLC-MS"} {"#name":"keyword" "$":{"id":"k0200"} "$$":[{"#name":"text" "_":"high performance liquid chromatography–mass spectrometry
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