Higher Antioxidant Activity, Total Flavonols, and Specific Quercetin Glucosides in Two Different Onion (Allium cepa L.) Varieties Grown under Organic Production: Results from a 6-Year Field Study.

Ren, Feiyue; Reilly, Kim; Kerry, Joseph P; Gaffney, Michael; Hossain, Mohammad; Rai, Dilip K

Ren, Feiyue; Reilly, Kim; Kerry, Joseph P; Gaffney, Michael; Hossain, Mohammad; Rai, Dilip K.

Afiliação

Ren F; Teagasc Food Research Centre , Ashtown, Dublin D15 KN3K, Ireland .
Reilly K; University College Cork , Western Road, Cork, Ireland .
Kerry JP; Teagasc Food Research Centre , Ashtown, Dublin D15 KN3K, Ireland .
Gaffney M; University College Cork , Western Road, Cork, Ireland .
Hossain M; Teagasc Food Research Centre , Ashtown, Dublin D15 KN3K, Ireland .
Rai DK; Teagasc Food Research Centre , Ashtown, Dublin D15 KN3K, Ireland .

J Agric Food Chem ; 65(25): 5122-5132, 2017 Jun 28.

Article em En | MEDLINE | ID: mdl-28612608

Assuntos

Antioxidantes/análise; Flavonóis/análise; Glucosídeos/análise; Cebolas/química; Extratos Vegetais/análise; Quercetina/análise; Cebolas/classificação; Cebolas/crescimento & desenvolvimento; Agricultura Orgânica

Palavras-chave

anthocyanins; antioxidant activity; conventional; flavonoids; onion (Allium cepa L.); organic

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Quercetina / Extratos Vegetais / Cebolas / Flavonóis / Glucosídeos / Antioxidantes Idioma: En Ano de publicação: 2017 Tipo de documento: Article

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