Antioxidant activities of onion (Allium cepa L.) peel extracts produced by ethanol, hot water, and subcritical water extraction-Reference-Cited by-同舟云学术

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Antioxidant activities of onion (Allium cepa L.) peel extracts produced by ethanol, hot water, and subcritical water extraction

Published:2014-04 Issue:2 Volume:23 Page:615-621
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Lee Kyoung Ah,Kim Kee-Tae,Kim Hyun Jung,Chung Myong-Soo,Chang Pahn-Shick,Park Hoon,Pai Hyun-Dong

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-014-0084-6.pdf

Reference33 articles.

1. Dillon SA, Burmi RS, Lowe GM, Billington D, Rahman L. Antioxidant properties of aged garlic extract: An in vitro study incorporating human low-density lipoprotein. Life Sci. 72: 1583–1594 (2003)

2. Ichikawa M, Ryu K, Yoshida J, Ide N, Kodera Y, Sasaoka T. Identification of six phenylpropanoids from garlic skin as major antioxidants. J. Agr. Food Chem. 51: 7313–7317 (2003)

3. Lombarda K, Peffley E, Geoffriau E, Thompson L, Herring A. Quercetin in onion (Allium cepa L.) after heat-treatment simulating home preparation. J. Food Compos. Anal. 18: 571–581 (2005)

4. Rhaman K, Billington D. Dietary supplementation with aged garlic extract inhibits ADP-induced platelet aggregation in human. J. Nutr. 130: 2662–2665 (2000)

5. Gennaro L, Leonardi C, Esposito F, Salucci M, Maiani G, Quaglia G. Flavonoid and carbohydrate contents in Tropea red onions: Effects of homelike peeling and storage. J. Agr. Food Chem. 50: 1904–1910 (2002)

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