Quercetin and isorhamnetin glycosides in onion (Allium cepa L.): Varietal comparison, physical distribution, coproduct evaluation, and long-term storage stability

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 3, 2011, Pages 857-863

  Lee, Jihyun ^a   Mitchell, Alyson E ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Antioxidant; Coproduct; Flavonol; Glucoside; HPLC; LC (ESI)MS MS; Onion; Quercetin; Stability; Storage; Variety

Indexed keywords

ANTIOXIDANT; COPRODUCT; FLAVONOL; GLUCOSIDE; HPLC; LC-(ESI)MS/MS; ONION; QUERCETIN; STORAGE; VARIETY;

EXTRACTION; FATTY ACIDS; GLYCOSIDES; PHENOLS; PRESSES (MACHINE TOOLS); STABILITY; STORAGE (MATERIALS); SUGARS;

FLAVONOIDS;

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

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DRUG STABILITY; FOOD PRESERVATION; ONION; SPECIES DIFFERENCE;

ANTIOXIDANTS; DRUG STABILITY; FLAVONOLS; FOOD PRESERVATION; GLYCOSIDES; ONIONS; QUERCETIN; SPECIES SPECIFICITY;

ALLIUM CEPA;

EID: 79851503504     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1033587     Document Type: Article

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