Onions, rich in flavonoids, with antioxidant, antibacterial, and other biological activities, are
often used as extraction of raw materials to obtain health products with high flavonoids …

A solvent free microwave hydrodiffusion and gravity extraction (MHG) of flavonol content
from onion (Allium cepa L.) was studied. Effectiveness of this innovative method in extraction …

The effects of four drying treatments (freeze-drying, hot air drying, oven drying, and vacuum
oven drying) on the bioactive compounds (total phenolics, total flavonoids, and quercetins) …

Flavonoid changes in sliced and fried onions which were packed and stored at different
atmospheric conditions (air, nitrogen and vacuum), temperatures (ambient,+ 5 and− 18 C) …

Onions play an important part in the daily diet for most populations around the world owing
to their nutritional composition and their unique capacity to naturally flavor dishes. Onions …

In this work, the intensification of the extraction of flavonoids from dry onion skin wastes
(DOSW) by Ultrasound Assisted Extraction (UAE) was investigated. Conventional stirred …

Onion, a very common season ingredient, is useful as an antioxidant and optimal conditions
are required for its drying while ensuring the best quality is retained. This study evaluated …

Onion is one of the foremost vital vegetables/spices delivered as a source of cash salary and
for flavoring nourishments. In any case, postharvest misfortune amid capacity remains a …

Moisture amounts of the white and red onions of the control group were determined to be
91.59% and 87.32%, respectively. The highest decrease in moisture content occurred within …

BACKGROUND This study investigated the effect of blanching (60, 70 and 80° C for 1, 3, 5
and 10 min) combined with oven drying at 60° C on the phenolic compounds, antioxidant …