DSpace at EWHA: Bioaccessibility of flavonoids and total phenolic content in onions and its relationship with antioxidant activity

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DSpace at EWHA공과대학 식품생명공학과 Journal papers

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DC Field	Value	Language
dc.contributor.author	김영석	*
dc.date.accessioned	2016-08-28T12:08:35Z	-
dc.date.available	2016-08-28T12:08:35Z	-
dc.date.issued	2011	*
dc.identifier.issn	0963-7486	*
dc.identifier.other	OAK-8219	*
dc.identifier.uri	https://dspace.ewha.ac.kr/handle/2015.oak/222147	-
dc.description.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.	*
dc.language	English	*
dc.title	Bioaccessibility of flavonoids and total phenolic content in onions and its relationship with antioxidant activity	*
dc.type	Article	*
dc.relation.issue	8	*
dc.relation.volume	62	*
dc.relation.index	SCIE	*
dc.relation.index	SCOPUS	*
dc.relation.startpage	835	*
dc.relation.lastpage	838	*
dc.relation.journaltitle	International Journal of Food Sciences and Nutrition	*
dc.identifier.doi	10.3109/09637486.2011.552881	*
dc.identifier.wosid	WOS:000297686300009	*
dc.identifier.scopusid	2-s2.0-82955193675	*
dc.author.google	Shim S.-M.	*
dc.author.google	Yi H.-L.	*
dc.author.google	Kim Y.-S.	*
dc.contributor.scopusid	김영석(56155360400;57193073735)	*
dc.date.modifydate	20240322114732	*