Flavonoid and carbohydrate contents in Tropea red onions: effects of homelike peeling and storage.

@article{Gennaro2002FlavonoidAC,
  title={Flavonoid and carbohydrate contents in Tropea red onions: effects of homelike peeling and storage.},
  author={Laura Gennaro and Cherubino Leonardi and F Esposito and Monica Salucci and Giuseppe Maiani and Giovanni Quaglia and Vincenzo Fogliano},
  journal={Journal of agricultural and food chemistry},
  year={2002},
  volume={50 7},
  pages={1904-10}
}
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 total anthocyanins, but delphinidin and petunidin derivatives, which have not been reported in red onions thus far, were also detected. The flavonoid distribution in the different layers of the bulbs indicates that, after homelike peeling, the edible portion contains 79% of the total content of quercetin 4'-glucoside but only… CONTINUE READING

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