Antioxidative phenolic constituents of skins of onion varieties and their activities

Antioxidative phenolic constituents of skins of onion varieties and their activities

Highlights: • Antioxidant activity of skin and flesh of different coloured onions were studied. • Phenolic content of onion skin was higher than flesh; Pearl skin containing the highest. • Antioxidant assays showed a similar trend; Pearl and Red skin being the best. • HPLC analysis showed quercetin...

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Bibliographic Details
Main Authors: Tasahil Albishi, Jenny A. John, Abdulrahman S. Al-Khalifa, Fereidoon Shahidi
Format: Article
Language:English
Published: Elsevier 2013-07-01
Series:Journal of Functional Foods
Subjects:
Onion
Green shoots
Phenolic content
Free radical scavenging activity
HPLC–MS
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464613001072

Internet

http://www.sciencedirect.com/science/article/pii/S1756464613001072

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