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Bioaccessibility of flavonoids and total phenolic content in onions and its relationship with antioxidant activity

Title
Bioaccessibility of flavonoids and total phenolic content in onions and its relationship with antioxidant activity
Authors
Shim S.-M.Yi H.-L.Kim Y.-S.
Ewha Authors
김영석
SCOPUS Author ID
김영석scopus
Issue Date
2011
Journal Title
International Journal of Food Sciences and Nutrition
ISSN
0963-7486JCR Link
Citation
vol. 62, no. 8, pp. 835 - 838
Indexed
SCIE; SCOPUS WOS scopus
Abstract
Antioxidant activity, total phenolic content, and flavonoids in onion were determined using the DPPH method, the FolinCiocalteu method, and high-performance liquid chromatography analysis, respectively. Myricetin was the most bioaccessible among flavonoids in both red and yellow onions after digestion. The result suggest that the antioxidant activity of yellow and red onions was stronger in the outer layer than in the inner layer and strong correlation was found between antioxidant activity and total phenolic content (r 2 = 0.927). © 2011 Informa UK, Ltd.
DOI
10.3109/09637486.2011.552881
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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