ArticleFood technology and biotechnology
Improving the Polyphenol Profile, Antioxidant and Antiglycation Activity of Onion Outer Scales with Chamomile Treatment.
Article in Food technology and biotechnology. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Research background: The outer scales of common onion ( Experimental approach: The aim of this study is to use dried chamomile ( Results and conclusions: Total hydroxycinnamic acids (THA), total flavonols (TFL), antioxidant activity (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and Fe(III) reducing antioxidant power (FRAP)), and inhibition of bovine serum albumin (BSA) by onion scale extract were measured in the initial, salivary, gastric and intestinal phases. Chamomile treatment increased THA, TFL, antioxidant (FRAP) and antiglycation activity (BSA method) in almost all Novelty and scientific contribution: The enrichment of the phytochemical composition and biological potential of onions highlights the potential applications of this technique for health and nutritional purposes. Since the method does not require genetic modification but relies on natural absorption mechanisms and stress induction, it could become a valuable tool for enriching the nutritional and therapeutic composition of herbs. These results provide a foundation for future research, which should further elucidate the mechanisms of transmission, long-term effects, and potential industrial applications of this phenomenon.
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