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Comparison of phenolic content and antioxidant capacity of red and yellow onions.
Allium cepa L. antioxidant activity polyphenols flavonoids
2014/2/24
The total polyphenol (TP), flavonoid, proanthocyanidin (PAC) content, and antioxidant capacity of both onion varieties (red and yellow) were compared. The content of TP, flavonoids, and PAC was determ...
Method of Evaluating Quality of Freshly Cut Welsh Onions
fresh-cut Welsh onion quality evaluation
2009/6/18
To determine a useful method for evaluating the quality of fresh-cut Welsh onions (Allium fistulosum L.), the onions were examined and electrical conductivity (EC), potassium and ammonia contents of e...
Changes in Free Amino Acid Constituents of γ-Irradiated Onions during Storage
free amino acid γ-aminobutyric acid anaerobic treatment
2010/11/22
Changes in free amino acid content of γ-irradiated onions during storage were investigated using HPLC analysis. A radiation dose of 0.2 kGy for sprouting inhibition had no influence on the amounts and...
Changes in Cooked Aroma Constituents of γ-Ray Irradiated Onions during Storage
storage cooked flavor GC analysis
2010/11/22
γ-Irradiated onions (0.2, 1, 2 and 5 kGy) were stored for 1, 3, 7 and 11 weeks. Cooked onion aroma concentrates were prepared by a simultaneous distillation and extraction (SDE) method and analyzed by...