Quantification and analysis of anthocyanin and flavonoids compositions, and antioxidant activities in onions with three different colors-Reference-Cited by-同舟云学术

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Quantification and analysis of anthocyanin and flavonoids compositions, and antioxidant activities in onions with three different colors

Published:2016-09 Issue:9 Volume:15 Page:2175-2181
ISSN:2095-3119
Container-title:Journal of Integrative Agriculture
language:en
Short-container-title:Journal of Integrative Agriculture

Author:

ZHANG Shi-lin,DENG Peng,XU Yu-chao,LÜ Shan-wu,WANG Jian-jun

Publisher

Elsevier BV

Subject

Plant Science,Agronomy and Crop Science,Animal Science and Zoology,Food Animals,Ecology,Biochemistry,Food Science

Reference36 articles.

1. The ferric reducing ability of plasma (FRAP) as ameasure of antioxidant power: The FRAP assay;Benzie;Analytical Biochemistry,1996

2. Flavonoid glucoside profile of southern Italian red onion (Allium cepa L.);Bonaccorsi;Journal of Agricultural & Food Chemistry,2005

3. Onions and Other Vegetable Alliums;Brewster,2008

4. Anthocyanins as natural food colours-Selected aspects;Bridle;Food Chemistry,1997

5. Flavonoid content of several vegetables and their antioxidant activity;Chu;Journal of the Science of Food Agriculture,2000

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1. Effect of carbon dioxide on anthocyanins and sucrose synthesis of red onion (Allium cepa L.) during post‐harvest storage;International Journal of Food Science & Technology;2024-09-13

2. Comparison of different green extraction methods used for the extraction of anthocyanin from red onion skin;Food Science & Nutrition;2024-07-21

3. An ethnopharmacological, phytochemical, and pharmacological overview of onion (Allium cepa L.);Journal of Ethnopharmacology;2024-04

4. Comparative Analysis of Polyphenol Content and Antioxidant Activity of Different Parts of Five Onion Cultivars Harvested in Korea;Antioxidants;2024-02-04

5. Characterization of flavor volatiles in raw and cooked pigmented onion (Allium cepa L) bulbs: A comparative HS-GC-IMS fingerprinting study;Current Research in Food Science;2024

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