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57 2018

Journal of Food and Nutrition Research
Súhrny čísla 2 / 2018

Tóth, T. – Bystrická, J. – Tomáš, J. – Siekel, P. – Kovarovič, J. – Lenková, M.
Effect of sulphur fertilization on contents of phenolic and sulphuric compounds in onion (Allium cepa L.)
Journal of Food and Nutrition Research, 57, 2018, č. 2, s. 170-178

Judita Bystrická, Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra; Tr. Andreja Hlinku 2, 949 76 Nitra, Slovakia. Tel. +421 37 641 4353, e-mail:

Received 6 October 2017; 1st revised 23 January 2018; accepted 30 January 2018; published online 30 April 2018

Súhrn: This study evaluated the effects of different levels of sulphur fertilization on the quality of onions (cultivars Bingo, Boston, Red Matte, Karmen, White Solid and Diamant). The study was conducted as a field experiment. Sulphur was added at doses of 0, 30.00, 40.00 and 50.00 kg·ha-1, respectively. Contents of total sulphur, total polyphenols and quercetin together with their antioxidant activity were determined, as well as possible correlations between the qualitative parameters. Sulphur fertilization increased (P < 0.05) the sulphur, quercetin and total polyphenols contents and the value of antioxidant activity in onion. Statistically significant highest contents of polyphenols as well as quercetin were recorded in red cultivars at a sulphur dose of 40.00 kg·ha-1. The highest contents of polyphenols were recorded in yellow cultivars at a sulphur dose of 50.00 kg·ha-1. White cultivars contained the lowest content of polyphenols as well as of quercetin, but the highest values were recorded at the sulphur dose of 40.00 kg·ha-1. The highest values of antioxidant activity were achieved in all cultivars at the sulphur dose of 40.00 kg·ha-1, except for cultivars Boston and Diamant.

Kľúčové slová: antioxidant activity; phenolic compounds; total sulphur

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