Flavonoid content in fresh, home-processed, and light-exposed onions and in dehydrated commercial onion products

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 18, 2008, Pages 8541-8548

  Lee, Seung Un ^a   Lee, Jong Ha ^a   Choi, Suk Hyun ^b   Lee, Jin Shik ^a   Ohnisi Kameyama, Mayumi ^c   Kozukue, Nobuyuki ^a   Levin, Carol E ^d   Friedman, Mendel ^d  

^a Uiduk University   (South Korea)

^b Seowon University   (South Korea)

^c NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^d WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Allium cepa; Flavonoids; HPLC; LC MS; Onion products; Onions

Indexed keywords

3-METHYLQUERCETIN; DRUG DERIVATIVE; FLAVONOID; FLAVONOL DERIVATIVE; GLUCOSIDE; QUERCETIN; QUERCETIN 3 METHYL ETHER;

ARTICLE; CHEMISTRY; FLUORESCENCE; FOOD PRESERVATION; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIGHT; ONION; PLANT ROOT;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; FLAVONOLS; FLUORESCENCE; FOOD PRESERVATION; GLUCOSIDES; HEAT; LIGHT; ONIONS; PLANT ROOTS; QUERCETIN;

ALLIUM CEPA; ALLIUM PARVUM;

EID: 53649106217     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801009p     Document Type: Article

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