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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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