Effect of meteorological conditions on antioxidant flavonoids in Portuguese cultivars of white and red onions

Food Chemistry

Volumn 124, Issue 1, 2011, Pages 303-308

  Rodrigues, A S ^a   Perez Gregorio M R ^b   Garcia Falcon M S ^b   Simal Gandara J ^b   Almeida, D P F ^c  

^a Escola Superior Agraria de Ponte de Lima   (Portugal)

^b UNIVERSITY OF VIGO   (Spain)

^c UNIVERSITY OF PORTO   (Portugal)

Author keywords

Allium cepa; Anthocyanins; Flavonols; Growing season; Metereological conditions

Indexed keywords

ALLIUM CEPA; CYANIDIN; FLAVONOID CONTENT; FLAVONOLS; GROWING SEASON; HPLC-DAD; INTERANNUAL VARIATION; METEOROLOGICAL CONDITION; METEREOLOGICAL CONDITIONS; PHENOLIC COMPOUNDS; POSTHARVEST; SECONDARY METABOLITES; SOIL TEMPERATURE; SOIL WATER CONTENT;

CULTIVATION; FATTY ACIDS; FLAVONOIDS; METABOLITES; PHENOLS; SOIL MOISTURE; WATER CONTENT;

ANTHOCYANINS;

CYANIDIN DERIVATIVE; FLAVONOID; QUERCETIN 3,4' DIGLUCOSIDE; QUERCETIN 4' GLUCOSIDE; QUERCETIN DERIVATIVE; SOIL WATER; UNCLASSIFIED DRUG;

AIR TEMPERATURE; ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CULTIVAR; NONHUMAN; ONION; PORTUGAL; SEASONAL VARIATION; SOIL TEMPERATURE;

ALLIUM ATRORUBENS; ALLIUM CEPA;

EID: 77955266206     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.06.037     Document Type: Article

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