Flavonol Glucoside and Antioxidant Enzyme Biosynthesis Affected by Mycorrhizal Fungi in Various Cultivars of Onion (Allium cepa L.). Mohanna Mollavali, Saheb Ali Bolandnazar, Dietmar Schwarz, Sascha Rohn, Peer Riehle, and Fariborz Zaare Nahandi.This article is cited by 139 publications. Keywords: Antioxidant capacity flavonoids HPLC diode-array total polyphenols Vidalia onion The data indicate that Vidalia onions are a rich source of quercetin, and they also contain myricetin and kaempferol. Nevertheless, a stronger correlation ( r 2 = 0.34) was obtained between flavonoid content versus antioxidant capacity. A positive but weaker correlation was obtained for total polyphenols versus antioxidant capacity. The total polyphenols and Trolox equivalent antioxidant capacity (TEAC) ranged from 73.33 to 180.84 mg/100 g FW and 0.92−1.56 μM TEAC/g FW, respectively. Minor quantities of kaempferol (1.10−1.98 mg/100 g FW) were also detected. Quercetin was the major flavonoid (7.70−46.32 mg/100 g fresh weight, FW) present in all varieties, followed by myricetin (2.77−4.13 mg/100 g FW). Three major flavonoids, kaempferol, myricetin, and quercetin, were identified and quantified. Identification of each compound was based on comparison of its retention time and UV spectra with those of pure commercial standards.

Compounds were analyzed as aglycons after acid hydrolysis with 1.2 M HCl. A high-performance liquid chromatographic (HPLC) method with photodiode array detection was used for quantification. Vidalia onion varieties Nirvana, DPS 1032, Yellow 2025, King-Midas, and SBO 133 grown at Vidalia, Georgia, were analyzed for flavonoid content.

Vidalia onion tor