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Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy

  • Published:2011-11 Issue:2 Volume:129 Page:637-644
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Lu Xiaonan,Wang Jun,Al-Qadiri Hamzah M.,Ross Carolyn F.,Powers Joseph R.,Tang Juming,Rasco Barbara A.

Funder

Washington State University Agricultural Research Centre

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference58 articles.

1. Phonon dispersion in poly (dimethylsilane);Agarwal;Journal of Organometallic Chemistry,2006

2. Using Fourier transform infrared (FT-IR) absorbance spectroscopy and multivariate analysis to study the effect of chlorine-induced bacterial injury in water;Al-Qadiri;Journal of Agricultural and Food Chemistry,2008

3. Variable selection in discriminant partial least-squares analysis;Alsberg;Analytical Chemistry,1998

4. Cancer monitoring by FTIR spectroscopy;Andrus;Technology in Cancer Research and Treatment,2006

5. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence and potential uses;Balasundram;Food Chemistry,2006
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