Thermal stability and bioavailability of bioactive compounds after baking of bread enriched with different onion by-products

•Quercetin glycosides, dimers and trimer in onion peel decomposed during bread baking.•Onion by-products did not affect sensory properties.•Onion peel-enriched bread increased antioxidant activity of volunteers’ blood. This study investigated the effects of the addition of onion waste fractions into...

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Veröffentlicht in:	Food chemistry 2020-07, Vol.319, p.126562-126562, Article 126562
Hauptverfasser:	Bedrníček, Jan, Jirotková, Dana, Kadlec, Jaromír, Laknerová, Ivana, Vrchotová, Naděžda, Tříska, Jan, Samková, Eva, Smetana, Pavel
Format:	Artikel
Sprache:	eng
Schlagworte:	Flavonoids Gluten-free bread HPLC–MS/MS Onion waste Quercetin dimers Quercetin trimers Thermal processing
Online-Zugang:	Volltext
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