Chemical composition, nutritional value and antioxidant properties of Allium caepa L. Var. tropeana (red onion) seeds

Food Chemistry

Volumn 107, Issue 2, 2008, Pages 613-621

  Dini, Irene ^a   Tenore, Gian Carlo ^a   Dini, Antonio ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Alliaceae; Allium caepa; Antioxidant activity; Chemical composition; Red onion seeds

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; AMINO ACID; ANION; CALCIUM; CYSTEINE; CYSTEINE DERIVATIVE; FERRIC CHLORIDE; MINERAL; POTASSIUM; RAFFINOSE; SODIUM; SUCROSE; SUGAR; VEGETABLE PROTEIN; WATER;

AMINO ACID ANALYSIS; ANTIOXIDANT ACTIVITY; ARTICLE; CARBOHYDRATE ANALYSIS; CHEMICAL ANALYSIS; DIETARY FIBER; FOOD ANALYSIS; ITALY; NONHUMAN; NUTRITIONAL VALUE; ONION; PLANT SEED; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; VEGETABLE;

ALLIACEAE; ALLIUM; ALLIUM ATRORUBENS; ALLIUM CEPA;

EID: 36148970832     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.08.053     Document Type: Article

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