Antioxidant activities of onion (Allium cepa L.) peel extracts produced by ethanol, hot water, and subcritical water extraction

Food Science and Biotechnology

Volumn 23, Issue 2, 2014, Pages 615-621

  Lee, Kyoung Ah ^a   Kim, Kee Tae ^a   Kim, Hyun Jung ^b   Chung, Myong Soo ^c   Chang, Pahn Shick ^d   Park, Hoon ^e   Pai, Hyun Dong ^a  

^a Konkuk University   (South Korea)

^b Jeju National University   (South Korea)

^c Ewha Womans University   (South Korea)

^d Seoul National University   (South Korea)

^e SunMoon University   (South Korea)

Author keywords

antioxidant activity; flavonoid; onion peel; quercetin; subcritical water extraction

Indexed keywords

ETHANOL; FLAVONOIDS; PHENOLS; PLANTS (BOTANY); WATER;

ANTI-OXIDANT ACTIVITIES; DPPH RADICAL SCAVENGING ACTIVITIES; EXTRACTION TECHNIQUES; FLAVONOID; HOT WATER EXTRACTION; QUERCETIN; SUB-CRITICAL WATER; SUBCRITICAL WATER EXTRACTION;

EXTRACTION;

EID: 84899895603     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-014-0084-6     Document Type: Article

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