Hyaluronidase inhibiting activity and radical scavenging potential of flavonols in processed onion

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 20, 2013, Pages 4862-4872

  González Peña, Diana ^a   Colina Coca, Clara ^a   Char, Cielo D ^b   Cano, M Pilar ^c   De Ancos, Begoña ^a   Sánchez Moreno, Concepción ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b UNIVERSITY OF CHILE   (Chile)

^c UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

Author keywords

antihyaluronidase activity; antioxidant properties; flavonols; freeze drying; high pressure processing; HPLC ESI MS; NO scavenging capacity; onion; pulverization

Indexed keywords

ANTIOXIDANT PROPERTIES; FLAVONOLS; FREEZE-DRYING; HIGH-PRESSURE PROCESSING; HPLC-ESI MS; ONION; PULVERIZATION; SCAVENGING CAPACITY;

CARBOHYDRATES; COMMINUTION; FATTY ACIDS; FINITE DIFFERENCE METHOD; HYDROLYSIS; LOW TEMPERATURE DRYING; PHENOLS;

FLAVONOIDS;

ANTIINFLAMMATORY AGENT; ANTIOXIDANT; FLAVONOL DERIVATIVE; HYALURONOGLUCOSAMINIDASE; PLANT EXTRACT; SCAVENGER;

ARTICLE; CHEMISTRY; DRUG ANTAGONISM; FOOD HANDLING; FREEZE DRYING; HYDROLYSIS; METHODOLOGY; ONION; PRESSURE;

ANTI-INFLAMMATORY AGENTS; ANTIOXIDANTS; FLAVONOLS; FOOD HANDLING; FREE RADICAL SCAVENGERS; FREEZE DRYING; HYALURONOGLUCOSAMINIDASE; HYDROLYSIS; ONIONS; PLANT EXTRACTS; PRESSURE;

EID: 84878228060     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3054356     Document Type: Article

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