UPLC-ESI-MS/MS based identification and antioxidant, antibacterial, cytotoxic activities of aqueous extracts from storey onion (Allium cepa L. var. proliferum Regel)

Author:

Zhou Yanyan,Li CongORCID,Feng Bang,Chen Bang,Jin Lihua,Shen Yehua

Funder

National Natural Science Foundation of China

Shaanxi Science and Technology Plan Project

State Forestry Administration

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. Evaluation of antibacterial activity of aqueous extracts of onion and some antibiotics on a number of important bacteria in terms of food hygiene;Anzabi;Crescent Journal of Medical and Biological Sciences,2014

2. Antioxidant activity and flavonoid content of welsh onion (Allium fistulosum) and the effect of thermal treatment;Aoyama;Food Science and Technology Research,2007

3. An LC-ESI-MS/MS method for the simultaneous determination of pronuciferine and roemerine in some Papaver species;Bayazeid;Journal of Chromatography B,2018

4. Flavonol glucosides in Allium species: A comparative study by means of HPLC-DAD-ESI-MS-MS;Bonaccorsi;Food Chemistry,2008

5. Use of free radical method to evaluate antioxidant activity;Brand-Williams;LWT-Food Science Technology,1995

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