Resumen

JEREZ VILTE, Adriana Alejandra; DIAZ DE OROPEZA, Martínez Rosario; VARGAS MENDOZA, Mariela  y  RAMIREZ VILLA, Noelia Soledad. Study of the beneficent properties in the onion (allium cepa l) department of Tarija. Rev. Vent. Cient. [online]. 2017, vol.8, n.13, pp. 7-12. ISSN 2305-6010.

Onions (Allium stump 1.) are Allium vegetables; they have been of major interest from ancient times. In addition to be considered a medicine, it is used as an offer to the gods. Among other nations, onions were very appreciated by Egyptian, Greek and Román; many medicinal properties are attributed to them. As a member of vegetables, and condiments (if it is sliced ready to cook), it is possible to find how to use it in many cookbooks from classical Rome to the latest publications. The most recent studies highlight the benefits for human health due to the presence of bioactive compounds in onion. These compounds include fructans with prebiotic effect, derived polypheno-lic acid with antioxidant properties, and sulphur compounds, responsible for the odor and flavor of these condiments. They provide onions some fea-tures that make them useful in the prevention of cardiovascular illnesses and other health problems in today's societies. This research work was carried out in the Labora-tory of Bioactive Compounds and the Center for Analysis, Investigation and Development (Centro de Análisis, Investigación y Desarrollo - CEAN-ID). It was possible to determine quercetin in seven onion samples collected from the communities of Tolomosa (MI), El Portillo (M2), Saladillo (M3), San José de Charajas (M4) and Méndez (M5). Finally, it was quantified the quercetin concentration by High Performance Liquid Chromatography (HPLC), the following results were obtained: MÍA (0,54 mg/g); M1B (0,48 mg/g); M1B (2,86 mg/g); M2 (1,19 mg/g); M3 (0,26 mg/g), M4A (0,53 mg/g), M4B (0,27 mg/g) and M5 (0,29 mg/g).

Palabras llave : Onion (Allium cepa 1.); Bioactive compounds; Quercetin; HPLC.