Flavonoids from the Red Leaf Sheaths of <i>Allium fistulosum</i> ‘Hitachi-benikko’ (Ibaraki’s Specialty Red Welsh Onion Cultivar) and Their Antioxidant Activity-Reference-Cited by-同舟云学术

Flavonoids from the Red Leaf Sheaths of Allium fistulosum ‘Hitachi-benikko’ (Ibaraki’s Specialty Red Welsh Onion Cultivar) and Their Antioxidant Activity

Published:2020 Issue:3 Volume:19 Page:237-245
ISSN:1347-2658
Container-title:Horticultural Research (Japan)
language:en
Short-container-title:Engeigaku kenkyuu

Author:

Mizuno Takayuki¹,Nakane Risa²,Kaidzuka Takashi³,Ishikawa-Takano Yuko⁴,Tatsuzawa Fumi⁵,Inoue Eiichi²⁶,Iwashina Tsukasa¹²

Affiliation:

1. Department of Botany, National Museum of Nature and Science

2. Graduate School of Agriculture, Ibaraki University

3. Horticultural Institute, Ibaraki Agricultural Center

4. Food Research Institute, NARO

5. Faculty of Agriculture, Iwate University

6. College of Agriculture, Ibaraki University

Publisher

Japanese Society for Horticultural Science

Subject

General Medicine

Link

https://www.jstage.jst.go.jp/article/hrj/19/3/19_237/_pdf

Reference35 articles.

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2. 青山佐喜子・山本由喜子．2006．赤ネギの抗酸化活性と加熱調理による影響．日本調理科学会誌．39: 283–288.

3. Aoyama, S. and Y. Yamamoto. 2007. Antioxidant activity and flavonoid content of welsh onion (Allium fistulosum) and the effect of thermal treatment. Food Sci. Technol. Res. 13: 67–72.

4. Buckingham, J. and V. R. N. Munasinghe. 2015. Dictionary of flavonoids with CD-ROM. CRC Press, Florida.

5. Donner, H., L. Gao and G. Mazza. 1997. Separation and characterization of simple and malonylated anthocyanins in red onions, Allium cepa L. Food Res. Int. 30: 637–643.