The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Antioxidative phenolic constituents of skins of onion varieties and their activities
Open accessAbstract
Abstract The antioxidant activity of phenolic constituent of skin and selected flesh of different coloured onions (Pearl, Red, Yellow and White) were determined. The green shoot obtained after sprouting of the red onion was also analyzed to study the changes in the phenolic constituents during germination. For the first time, all tests were carried out separately for the free, esterified and insoluble-bound phenolic constituents of onion samples. The content of phenolics extracted from onion skins was approximately six times higher than that of their flesh counterparts. Among onion varieties, pearl onion skin showed the highest phenolic content (26.4 mg quercetin eq/g freeze dried sample). A similar trend was observed for free radical scavenging activity of the tested samples. Extracts from edible part of onion showed lower activity in all antioxidant tests carried out. The HPLC–MS analysis showed that quercetin 3,4′-diglucoside, quercetin, and kaempferol were the predominant phenolics in all onion extracts tested.
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A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION
Bligh, E. G., & Dyer, W. J. (1959) · Canadian Journal of Biochemistry and Physiology · doi:10.1139/o59-099 · Cited by 54,751
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
Singleton, V. L., & Rossi, J. A. (1965) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1965.16.3.144 · Cited by 24,852
Cited by
Shahidi, F., & Ambigaipalan, P. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.06.018 · Cited by 3,081
Bound phenolics in foods, a review
Acosta-Estrada, B. A., Gutiérrez-Uribe, J. A., & Serna-Saldívar, S. O. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2013.11.093 · Cited by 1,204
Review of Natural Compounds for Potential Skin Cancer Treatment
Chinembiri, T., Du Plessis, L., Gerber, M., Hamman, J., & Du Plessis, J. (2014) · Molecules · doi:10.3390/molecules190811679 · Cited by 270
Onion (Allium cepa L.) peels: A review on bioactive compounds and biomedical activities
Kumar, M., Barbhai, M. D., Hasan, M., Punia, S., Dhumal, S., Radha, Rais, N., Chandran, D., Pandiselvam, R., Kothakota, A., et al. (2022) · Biomedicine & Pharmacotherapy · doi:10.1016/j.biopha.2021.112498 · Cited by 240
De Camargo, A. C., Schwember, A. R., Parada, R., Garcia, S., Maróstica Júnior, M. R., Franchin, M., Regitano-d’Arce, M. A. B., & Shahidi, F. (2018) · International Journal of Molecular Sciences · doi:10.3390/ijms19113498 · Cited by 75
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Metadata
- Authors
- Albishi, T., John, J. A., Al-Khalifa, A. S., & Shahidi, F.
- Venue
- Journal of Functional Foods
- Publisher
- Elsevier BV
- Published
- 2013-07
- Volume
- 5
- Issue
- 3
- Pages
- 1191-1203
- ISSN
- 1756-4646 (ISSN-L)
- OpenAlex
- W2048265518
- Cited by
- 189
- References
- 2
- FWCI
- 10.85
- Type
- journal article
- Language
- en
- Open access
- green
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