Total phenolics, antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat.

  title={Total phenolics, antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat.},
  author={Muhammad Kashif Siddiq and Sunisa Roidoung and Dalbir Singh Sogi and Kirk D Dolan},
  journal={Food chemistry},
  volume={136 2},
This study investigated the effect of mild-heat on fresh-cut onion slices by treating in hot water (50, 60, 70°C) for 1 min. Total phenolics (TP), antioxidant properties, colour, and weight loss of slices were evaluated during 4°C storage at 7-day intervals (21 days total). The 60°C heat treatment resulted in a significant increase in TP, from 44.92 to 52.32 mg GAE/100g. Except for 50 and 70°C treatments, TP in control and 60°C treated fresh-cut onions decreased during storage. The antioxidant… CONTINUE READING

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