Comparison of the main bioactive compounds and antioxidant activities in garlic and white and red onions after treatment protocols

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 12, 2008, Pages 4418-4426

  Gorinstein, Shela ^a   Leontowicz, Hanna ^b   Leontowicz, Maria ^b   Namiesnik, Jacek ^c   Najman, Kasia ^b   Drzewiecki, Jerzy ^d   Cvikrová, Milena ^e   Martincová, Olga ^e   Katrich, Elena ^a   Trakhtenberg, Simon ^f  

^a HEBREW UNIVERSITY   (Israel)

^b WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^c GDANSK UNIVERSITY OF TECHNOLOGY   (Poland)

^d PLANT BREEDING AND ACCLIMATIZATION INSTITUTE NATIONAL RESEARCH INSTITUTE   (Poland)

^e INSTITUTE OF EXPERIMENTAL BOTANY   (Czech Republic)

^f KAPLAN MEDICAL CENTER   (Israel)

Author keywords

Antioxidant activity; Bioactive compounds; Blanching, frying; Boiling; Garlic; Microwaving; Onions

Indexed keywords

ANTIOXIDANT; COUMARIC ACID; FLAVONOID; PHENOL DERIVATIVE; POLYPHENOLS; QUERCETIN;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; GARLIC; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY; ONION;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COUMARIC ACIDS; FLAVONOIDS; FOOD HANDLING; GARLIC; HEAT; ONIONS; PHENOLS; QUERCETIN;

ALLIUM ATRORUBENS; ALLIUM CEPA; ALLIUM SATIVUM;

EID: 47349101047     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf800038h     Document Type: Article

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