The aim of this study was to elucidate the effect of the freeze-drying process and storage on
onion flavonoids content. Major flavonols of a mature red onion bulb were confirmed as …

Consumers demand healthy, natural and fresh foods, which require only a minimum amount
of effort and time for preparation. This was the reason for comparing the effects of different …

The content of anthocyanins, flavonols, and carbohydrates of Tropea red onions (Allium
cepa L.) was determined by HPLC and HPLC-MS. Cyanidin derivatives constitute> 50% of …

Onions are major sources of flavonoids in the human diet. However, little information is
available regarding the effects of long-storage or exposure to specific stress conditions on …

Flavonoids are an important constituent of the human diet. In recent years, they have gained
much attention due to their physiological properties, leading to an enormous increase in …

Total phenolics and anthocyanins in ten samples of Romanian red onion cultivars, extraction
optimisation and pH/thermal stability were investigated. Extraction with 80% aqueous …

Two commonly consumed plant foods, onion bulbs and asparagus spears, were subjected
to typical domestic processing, including chopping, maceration, and boiling. The impact of …

Onion plants synthesize flavonoids as protection against damage by UV radiation and by
intracellular hydrogen peroxide. Because flavonoids also exhibit health-promoting effects in …

From the edible parts of the Spanish red onion (cultivar 'Morada de Amposta'), the
anthocyanins cyanidin 3-glucoside, cyanidin 3-arabinoside, cyanidin 3-malonyl-glucoside …

The stability of the major flavonol glucosides, quercetin 3, 4 '-O-diglucoside (QDG) and
quercetin 4 '-O-monoglucoside (QMG), was studied in two varieties of onion (Red Baron and …