Extraction of Phenolic Compounds and Evaluation of the Antioxidant and Phenolic Compounds of Onion (Allium Cepa L.)

The document discussed the health benefits of onions (Allium cepa L.), highlighting their phenolic and flavonoid content, which were known for anti-inflammatory, anticholesterol, anticancer, and antioxidant properties. Onions were traditionally used to treat various ailments, including headaches, coughs, and hair loss. Consumption of large amounts of Allium vegetables was associated with a reduced risk of gastric and prostate cancer. Quercetin-3’-O-beta-D-glucoside, isolated from onions, exhibited antioxidant activity. Additionally, onion flesh and peel enhanced antioxidant status in aged rats, attributed to their xanthine oxidase inhibitory and superoxide radical scavenging activities. The antioxidant activity was linked to organosulfur compounds and flavonoids present in onions.