Comparison of the Main Bioactive Compounds and Antioxidant Activities in Garlic and White and Red Onions after Treatment Protocols

Polish garlic and white and red onions were subjected to blanching, boiling, frying, and microwaving for different periods of time, and then their bioactive compounds (polyphenols, flavonoids, flavanols, anthocyanins, tannins, and ascorbic acid) and antioxidant activities were determined. It was fou...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2008-06, Vol.56 (12), p.4418-4426
Hauptverfasser:	Gorinstein, Shela, Leontowicz, Hanna, Leontowicz, Maria, Namiesnik, Jacek, Najman, Kasia, Drzewiecki, Jerzy, Cvikrová, Milena, Martincová, Olga, Katrich, Elena, Trakhtenberg, Simon
Format:	Artikel
Sprache:	eng
Schlagworte:	anthocyanins antioxidant activity antioxidants Antioxidants - analysis ascorbic acid bioactive compounds Bioactive Constituents bioactive properties Biological and medical sciences blanching boiling Chromatography, High Pressure Liquid Coumaric Acids - analysis flavanoids flavanols Flavonoids - analysis Food Handling - methods Food industries Fruit and vegetable industries frying Fundamental and applied biological sciences. Psychology Garlic Garlic - chemistry high performance liquid chromatography Hot Temperature microwave cooking microwaving onions Onions - chemistry phenolic acids Phenols - analysis plant proteins Polyphenols Quercetin - analysis red onions tannins white onions
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