Quercetin and Lsorhamnetin in sweet and red cultivars of onion (Allium cepa L.) at Harvest, after field curing, heat treatment, and storage

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 4, 2010, Pages 2323-2330

  Olsson, Marie E ^a   Gustavsson, Karl Erik ^a   Vågen, Ingunn M ^b  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b NORWEGIAN INSTITUTE OF BIOECONOMY RESEARCH   (Norway)

Author keywords

Allium cepa; Curing; Drying; Flavonoid; Flavonol; Heat treatment; Isorhamnetin; Onion; Postharvest; Quercetin; Quercetin glucosides; Red onion; Storage; Sweet onion

Indexed keywords

ALLIUM ATRORUBENS; ALLIUM CEPA;

3-METHYLQUERCETIN; ANTIOXIDANT; FLAVONOL DERIVATIVE; GLUCOSIDE; QUERCETIN; QUERCETIN 3 METHYL ETHER;

ARTICLE; CHEMISTRY; CLASSIFICATION; FOOD PRESERVATION; GARLIC; GROWTH, DEVELOPMENT AND AGING; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; METHODOLOGY; NORWAY;

ALLIUM; ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOLS; FOOD PRESERVATION; GLUCOSIDES; HOT TEMPERATURE; HUMANS; NORWAY; QUERCETIN;

EID: 77249154631     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf9027014     Document Type: Article

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