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Impact of cooking time on the antioxidant activity for samples of the Syrian onions

تأثير زمن الطهي في النشاط المضاد للأكسدة لعينات من البصل السوري

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 Publication date 2014
  fields Chemistry
and research's language is العربية
 Created by Shamra Editor




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This research studied the impact of planting location and cooking time periods of (5, 10, 15, 20 and 40 minutes) on the antioxidant effect, and on the total Phenols and Flavonoids contents using five different samples of Syrian onions. The results showed that the total Phenols, total Flavonoids and antioxidant activity contents were between (279-583)mg/100g dry wt, (80-180)mg/100g dry wt, and (60-75%) respectively. In addition, boiling for different periods resulted in increased total Phenols from (383 to789)mg/100g dry wt and in total Flavonoids from (124 to 205)mg/100g dry wt as well as an increase of (77% to 88%) of antioxidant activity as measured using the DPPH method.


Artificial intelligence review:
Research summary
درس هذا البحث تأثير زمن الطهي على النشاط المضاد للأكسدة ومحتوى الفينولات الكلية والفلافونيدات في خمس عينات من البصل السوري المزروع في مناطق مختلفة. أظهرت النتائج أن هناك فروقًا في محتويات الفينولات الكلية والفلافونيدات بين العينات المختلفة. كما تبين أن الطهي لمدة تصل إلى 15 دقيقة يؤدي إلى زيادة في محتوى الفينولات الكلية والفلافونيدات، مما يزيد من النشاط المضاد للأكسدة. تم قياس النشاط المضاد للأكسدة باستخدام طريقة DPPH، وأظهرت النتائج أن زيادة زمن الطهي تزيد من النشاط المضاد للأكسدة حتى 15 دقيقة، ثم يستقر بعد ذلك. توصي الدراسة بتناول البصل المطبوخ لمدة 15 دقيقة للحصول على أفضل فوائد مضادة للأكسدة.
Critical review
دراسة نقدية: تعتبر هذه الدراسة مهمة لأنها تسلط الضوء على تأثير الطهي على النشاط المضاد للأكسدة في البصل السوري، وهو موضوع ذو أهمية صحية كبيرة. ومع ذلك، يمكن توجيه بعض الانتقادات البناءة. أولاً، كان من الممكن أن تشمل الدراسة أنواعًا أخرى من البصل لمقارنة النتائج بشكل أوسع. ثانيًا، لم يتم التطرق إلى تأثير طرق الطهي الأخرى مثل القلي أو الشواء، والتي قد تكون لها تأثيرات مختلفة على محتوى الفينولات والنشاط المضاد للأكسدة. أخيرًا، كان من الأفضل تضمين تحليل إحصائي أكثر تفصيلاً لتوضيح مدى دقة النتائج.
Questions related to the research
  1. ما هو الهدف الرئيسي من الدراسة؟

    الهدف الرئيسي من الدراسة هو دراسة تأثير زمن الطهي على محتوى الفينولات الكلية والفلافونيدات والنشاط المضاد للأكسدة في خمس عينات من البصل السوري المزروع في مناطق مختلفة.

  2. ما هي الطريقة المستخدمة لقياس النشاط المضاد للأكسدة؟

    تم قياس النشاط المضاد للأكسدة باستخدام طريقة DPPH.

  3. ما هي النتائج الرئيسية التي توصلت إليها الدراسة؟

    النتائج الرئيسية هي أن الطهي لمدة تصل إلى 15 دقيقة يزيد من محتوى الفينولات الكلية والفلافونيدات، مما يزيد من النشاط المضاد للأكسدة. بعد 15 دقيقة، يستقر النشاط المضاد للأكسدة.

  4. ما هي التوصيات التي قدمتها الدراسة؟

    توصي الدراسة بتناول البصل المطبوخ لمدة 15 دقيقة للحصول على أفضل فوائد مضادة للأكسدة.


References used
Antonious, G. F; Kochhar, T. S; Jarret, R. L; and Snyderm, J. C. (2006). Antioxidant in hot pepper: variation among accessions. J. Environmental Science and Health,part,B,41(7);1237-1247
Adefegha, S. A; and Oboh, G. (2011). Cooking enhances the antioxidant properties of some tropical green leafy vegetables, African Journal of Biotechnology Vol. 10 (4): 632-639
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