Antioxidant and free radical scavenging activities of phenols from onion (Allium cepa)

Food Chemistry

Volumn 102, Issue 4, 2007, Pages 1389-1393

  Prakash, Dhan ^a   Singh, Brahma N ^a   Upadhyay, Garima ^a  

^a CSIR NATIONAL BOTANICAL RESEARCH INSTITUTE   (India)

Author keywords

Allium cepa; Antiradical power; Chelating effect; DNA damage; Free radical scavenging activity; Polyphenols; Reducing power

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; DEOXYRIBOSE; FERROUS ION; FERULIC ACID; FREE RADICAL; GALLIC ACID; HYDROXYL RADICAL; KAEMPFEROL; NITROBLUE TETRAZOLIUM; PHENOL DERIVATIVE; PROTOCATECHUIC ACID; QUERCETIN; SCAVENGER; THIOCYANIC ACID DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; CHELATION; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; FOOD ANALYSIS; FOOD COMPOSITION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IC 50; LIPID PEROXIDATION; LIQUID CHROMATOGRAPHY; NITROBLUE TETRAZOLIUM TEST; NONHUMAN; ONION; PHYTOCHEMISTRY; TANDEM MASS SPECTROMETRY;

ALLIUM CEPA;

EID: 33846577373     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.06.063     Document Type: Article

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