Determination of quercetins in onion (Allium cepa) using infrared spectroscopy

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 12, 2011, Pages 6376-6382

  Lu, Xiaonan ^a   Ross, Carolyn F ^a   Powers, Joseph R ^a   Rasco, Barbara A ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

chemometrics; flavonoid; infrared spectroscopy; onion; quercetin

Indexed keywords

ALLIUM CEPA; ATR FTIR; ATTENUATED TOTAL REFLECTANCE; CHEMOMETRICS; COST-EFFECTIVE METHODS; CROSS VALIDATION; DEGREE OF SEGREGATION; DISCRIMINANT FUNCTION ANALYSIS; FLAVONOID; FOURIER TRANSFORM INFRARED; FRESH WEIGHT; HPLC METHOD; INFRARED SPECTRAL; INTER-CLASS DISTANCE; IR TECHNIQUES; LEAVE-ONE-OUT; MULTI VARIATE ANALYSIS; ONION; PARTIAL LEAST-SQUARES REGRESSION; QUERCETIN; SAMPLE PREPARATION; SEGREGATION ANALYSIS; STANDARD ERRORS;

DISCRIMINANT ANALYSIS; FATTY ACIDS; FOURIER TRANSFORMS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INDEPENDENT COMPONENT ANALYSIS; INFRARED SPECTROSCOPY; MULTIVARIANT ANALYSIS; PHENOLS; PRINCIPAL COMPONENT ANALYSIS; SPECTRUM ANALYSIS;

COMPLEXATION;

PLANT EXTRACT; QUERCETIN;

ARTICLE; CHEMISTRY; EVALUATION; INFRARED SPECTROPHOTOMETRY; METHODOLOGY; ONION;

ONIONS; PLANT EXTRACTS; QUERCETIN; SPECTROPHOTOMETRY, INFRARED;

ALLIUM CEPA;

EID: 79959240908     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf200953z     Document Type: Article

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