Changes in the Organosulfur and Polyphenol Compound Profiles of Black and Fresh Onion during Simulated Gastrointestinal Digestion

Changes in the Organosulfur and Polyphenol Compound Profiles of Black and Fresh Onion during Simulated Gastrointestinal Digestion

This study aims to determine the changes in, and bioaccessibility of, polyphenols and organosulfur compounds (OSCs) during the simulated gastrointestinal digestion of black onion, a novel product derived from fresh onion by a combination of heat and humidity treatment, and to compare it with its fre...

Full description

Bibliographic Details
Main Authors: Alicia Moreno-Ortega, José Luis Ordóñez, Rafael Moreno-Rojas, José Manuel Moreno-Rojas, Gema Pereira-Caro
Format: Article
Language:English
Published: MDPI AG 2021-02-01
Series:Foods
Subjects:
black onion
fresh onion
polyphenols
organosulfur compounds
simulated digestion
in-vitro digestion
Online Access:https://www.mdpi.com/2304-8158/10/2/337

Similar Items

Similar Items