Bioaccessibility of flavonoids and total phenolic content in onions and its relationship with antioxidant activity
2011
Shim, Soon-Mi | Yi, Ha-Lim | Kim, Yŏng-suk
Antioxidant activity, total phenolic content, and flavonoids in onion were determined using the DPPH method, the Folin–Ciocalteu method, and high-performance liquid chromatography analysis, respectively. Myricetin was the most bioaccessible among flavonoids in both red and yellow onions after digestion. The result suggest that the antioxidant activity of yellow and red onions was stronger in the outer layer than in the inner layer and strong correlation was found between antioxidant activity and total phenolic content (r² = 0.927).
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书目信息
International journal of food sciences and nutrition
卷
62
期
8
页码
835
- 838
ISSN
1465-3478
出版者
Taylor & Francis
其它主题
Simulated human digestive fluids; Antioxidant activity; Total phenolic content; Onion; Myricetin
语言
英语
注释
Nal-ap-2-clean
类型
Journal Article; Text
2024-02-28
MODS