Changes in the antioxidant activity and metabolite profile of three onion varieties during the elaboration of 'black onion'.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125958
Abstract: This study aims to investigate whether the heat treatment applied during the production of black onion, a novel derived product made from fresh onion, produces changes in the content of flavonoids, organosulfur compounds, organic acids,… read more here.
Keywords: antioxidant activity; three onion; onion; onion varieties ... See more keywords
Variations in Total Phenolic, Total Flavonoid Contents, and Free Radicals’ Scavenging Potential of Onion Varieties Planted under Diverse Environmental Conditions
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DOI: 10.3390/plants11070950
Abstract: Genetic diversity and Agro-climatic conditions contribute significantly to the agronomic and morphological features of the food plant species, and their nutraceutical potential. The present study was intended to evaluate the impact of growing conditions on… read more here.
Keywords: total phenolic; free radicals; flavonoid contents; total flavonoid ... See more keywords
In-Vitro Evaluation of the Antioxidant and Anti-Inflammatory Activity of Volatile Compounds and Minerals in Five Different Onion Varieties
Sign Up to like & getrecommendations! Published in 2021 at "Separations"
DOI: 10.3390/separations8050057
Abstract: Onions contain high antioxidants compounds that fight inflammation against many diseases. The purpose was to investigate some selected bioactive activities of onion varieties (Yellow, Red, Green, Leek, and Baby). Antioxidant assays and anti-inflammatory activities such… read more here.
Keywords: onion varieties; evaluation antioxidant; volatile compounds; vitro evaluation ... See more keywords