Onion ( <i>Allium cepa</i> L.) peel: A review on the extraction of bioactive compounds, its antioxidant potential, and its application as a functional food ingredient-Reference-Cited by-同舟云学术

Onion ( Allium cepa L.) peel: A review on the extraction of bioactive compounds, its antioxidant potential, and its application as a functional food ingredient

Published:2022-09-13 Issue:10 Volume:87 Page:4289-4311
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Kumar Manoj¹^ORCID,Barbhai Mrunal D¹^ORCID,Hasan Muzaffar²^ORCID,Dhumal Sangram³^ORCID,Singh Surinder⁴^ORCID,Pandiselvam Ravi⁵^ORCID,Rais Nadeem⁶^ORCID,Natta Suman⁷,Senapathy Marisennayya⁸^ORCID,Sinha Neha⁹,Amarowicz Ryszard¹⁰^ORCID

Affiliation:

1. Chemical and Biochemical Processing Division ICAR—Central Institute for Research on Cotton Technology Mumbai India

2. Agro Produce Processing Division ICAR—Central Institute of Agricultural Engineering Bhopal India

3. Division of Horticulture RCSM College of Agriculture Kolhapur India

4. Dr. S.S. Bhatnagar University Institute of Chemical Engineering and Technology Punjab University Chandigarh India

5. Division of Physiology, Biochemistry and Post‐Harvest Technology ICAR—Central Plantation Crops Research Institute (CPCRI) Kasaragod Kerala India

6. Department of Pharmacy Bhagwant University Ajmer India

7. ICAR—National Research Centre for Orchids Pakyong India

8. Department of Rural Development and Agricultural Extension College of Agriculture, Wolaita Sodo University Wolaita Sodo Ethiopia

9. Department of Horticulture Fruit and Fruit Technology Bihar Agriculture University Bhagalpur Bihar India

10. Institute of Animal Reproduction and Food Research Polish Academy of Sciences Olsztyn Poland

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16297

Reference62 articles.

1. Nutraceuticals: Transformation of Conventional Foods into Health Promoters/Disease Preventers and Safety Considerations

2. Antioxidative phenolic constituents of skins of onion varieties and their activities

3. Effect of Different extraction methods on stablity of anthocyanins extracted from red onion peels (Allium cepa) and its uses as food colorants;Ali A. A. O.‐H.;Bulletin of the National Nutrition Institute of the Arab Republic of Egypt,2016

4. Phytochemicals: Extraction, Isolation, and Identification of Bioactive Compounds from Plant Extracts

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