Quercetin and its anti-allergic immune response
J Mlcek, T Jurikova, S Skrovankova, J Sochor - Molecules, 2016 - mdpi.com
Quercetin is the great representative of polyphenols, flavonoids subgroup, flavonols. Its main
natural sources in foods are vegetables such as onions, the most studied quercetin …
natural sources in foods are vegetables such as onions, the most studied quercetin …
An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory …
The use of Allium species and their extracts has been known since immemorial times due to
their health beneficial properties. It is known that functional properties of Allium genus come …
their health beneficial properties. It is known that functional properties of Allium genus come …
Effect of solvent, time and temperature on the extraction of phenolic compounds and antioxidant capacity of peach (Prunus persica L.) fruit
The aim of the present study is to investigate the effects of solvent type (ethanol, methanol,
acetone and water), acetone concentration (20–100%, v/v), solvent acidity (0–2 N), time (30 …
acetone and water), acetone concentration (20–100%, v/v), solvent acidity (0–2 N), time (30 …
[HTML][HTML] Temperature-dependent studies on the total phenolics, flavonoids, antioxidant activities, and sugar content in six onion varieties
Heating effect on total phenol, flavonoids, antioxidant activity, and sugar content of six onion
varieties has been quantitatively investigated to explore the effect of different temperatures …
varieties has been quantitatively investigated to explore the effect of different temperatures …
Novel food processing and extraction technologies of high-added value compounds from plant materials
Some functional foods contain biologically active compounds (BAC) that can be derived
from various biological sources (fruits, vegetables, medicinal plants, wastes, and by …
from various biological sources (fruits, vegetables, medicinal plants, wastes, and by …
Evaluation of solvent effect on the extraction of phenolic compounds and antioxidant capacities from the berries: application of principal component analysis
JS Boeing, ÉO Barizão, BC e Silva… - Chemistry central …, 2014 - Springer
Background This study evaluated the effect of the solvent on the extraction of antioxidant
compounds from black mulberry (Morus nigra), blackberry (Rubus ulmifolius) and strawberry …
compounds from black mulberry (Morus nigra), blackberry (Rubus ulmifolius) and strawberry …
Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents
The antioxidant capacity and phenol content of three tropical fruits pulps, namely, honey
pineapple, banana and Thai seedless guava, were studied. Three solvent systems were …
pineapple, banana and Thai seedless guava, were studied. Three solvent systems were …
Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy
Total phenolic content (TPC) and total antioxidant capacity (TAC) of four onion varieties (red,
white, yellow and sweet) and shallot from selected locations (Washington, Idaho, Oregon …
white, yellow and sweet) and shallot from selected locations (Washington, Idaho, Oregon …
Characterization of Industrial Onion Wastes (Allium cepa L.): Dietary Fibre and Bioactive Compounds
V Benítez, E Mollá, MA Martín-Cabrejas… - Plant foods for human …, 2011 - Springer
The food industry produces a large amount of onion wastes, making it necessary to search
for possible ways for their utilization. One way could be to use these onion wastes as a …
for possible ways for their utilization. One way could be to use these onion wastes as a …
Variations in total phenolic, total flavonoid contents, and free radicals' scavenging potential of onion varieties planted under diverse environmental conditions
Genetic diversity and Agro-climatic conditions contribute significantly to the agronomic and
morphological features of the food plant species, and their nutraceutical potential. The …
morphological features of the food plant species, and their nutraceutical potential. The …