Antioxidant, anti-inflammatory and DNA scission inhibitory activities of phenolic compounds in selected onion and potato varieties
Processing of onion and potato produces a large amount of discards, mainly skins. This study compared the antioxidant activity of skin and flesh phenolics of selected onion (Pearl, Red, Yellow and White) and potato (Purple, Innovator, Russet and Yellow) varieties. All tests were carried out separate...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2013-04-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464613000637 |