References
- Prakash, D.; Singh, B. N.; Upadhyay, G. Antioxidant and Free Radical Scavenging Activities of Phenols from Onion (Allium cepa). Food Chem. 2007, 102, 1389–1393.
- Roldán, E.; Sánchez-Moreno, C.; de Ancos, B.; Cano, M. P. Characterization of Onion (Allium cepa L.) By-Products as Food Ingredients with Antioxidant and Antibrowning Properties. Food Chem. 2008, 108, 907–916.
- Griffiths, G.; Trueman, L.; Crowther, T.; Thomas, B.; Smith, B. Onions-A Global Benefit to Health. Phytother. Res. 2002, 16, 603–615.
- Scalbert, A.; Manach, A. C.; Morand, C.; Remesy, C.; Jimenez, L. Dietary Polyphenols and the Prevention of Diseases. Crit. Rev. Food Sci. Nutr. 2005, 45, 287–306.
- Hertog, M. G. L.; Hollman, P. C. H.; Katan, M. B. Content of Potentially Anticarcinogenic Flavonoids of 28 Vegetables and 9 Fruits Commonly Consumed in the Netherlands. J. Agric. Food. Chem. 1992, 40, 2379–2383.
- Wach, A.; Pyrzynska, K.; Biesaga, M. Quercetin Content in Some Food and Herbal Samples. Food Chem. 2007, 100, 699–704.
- Slimestad, R.; Fossen, T.; Vagen, I. M. Onions: A Source of Unique Dietary Flavonoids. J. Agric. Food Chem. 2007, 55, 10067–10080.
- Vinson, J. A.; Dabbagh, Y. A.; Serry, M. M.; Jang, J. Plant Flavonoids, Especially Tea Flavonols, are Powerful Antioxidants Using an In Vitro Oxidation Model for Heart Disease. J. Agric. Food Chem. 1995, 43, 2800–2804.
- Hollman, P. C. H.; Van Trijp, J. M. P.; Buysman, M. N. C. P.; Gaag, M. S. v. d.; Mengelers, M. J. B.; De Vries, J. H. M.; Katan, M. B. Relative Bioavailability of the Antioxidant Flavonoid Quercetin from Various Foods in Man. FEBS Lett. 1997, 418, 152–156.
- Larson, R. L. The Antioxidants of Higher Plants. Phytochemistry. 1988, 4, 969–978.
- Lu, X.; Ross, C. F.; Powers, J. R.; Rasco, B. A. Determination of Quercetins in Onion (Allium cepa) Using Infrared Spectroscopy. J. Agric. Food Chem. 2011, 59, 6376–6382.
- International Conference on Harmonization (ICH). Validation of Analytical Procedures: Methodology, Q2B (CPMP/ICH/281/95); IFPMA: Geneva, 1995.
- Paola, R.; Arabbi, M. I. G.; Franco, M. L. Flavonoids in Vegetable Foods Commonly Consumed in Brazil and Estimated Ingestion by the Brazilian Population. J. Agric. Food Chem. 2004, 52, 1124–1131.
- Beesk, N.; Perner, H.; Schwarz, D.; George, E.; Kroh, L. W.; Rohn, S. Distribution of Quercetin-3,40-O-Diglucoside, Quercetin-40-O-Monoglucoside, and Quercetin in Different Parts of the Onion Bulb (Allium cepa L.) Influenced by Genotype. Food Chem. 2010, 122, 566–571.
- Yoo, K. S.; Lee, E. J.; Patil, Bhimanagouda. S. Quantification of Quercetin Glycosides in 6 Onion Cultivars and Comparisons of Hydrolysis-HPLC and Spectrophotometric Methods in Measuring Total Quercetin Concentrations. J. Food Sci. 2010, 75, 160–165.
- Lombard, K. A.; Geofriau, E.; Pefey, E. Flavonoid Quantification in Onion by Spectrophotometric and High Performance Liquid Chromatography. HortScience. 2002, 37, 682–685.
- Sellappan, S.; Akoh, C. C. Flavonoids and Antioxidant Capacity of Georgia-Grown Vidalia Onions. J. Agric. Food Chem. 2002, 50, 5338–5342.
- Søltoft, M.; Nielsen, J.; Holst Laursen, K.; Husted, S.; Halekoh, U.; Knuthsen, P. Effects of Organic and Conventional Growth Systems on the Content of Flavonoids in Onions and Phenolic Acids in Carrots and Potatoes. J. Agric. Food Chem. 2010, 58, 10323–10329.
- Olsson, M. E.; Gustavsson, K. E.; Vagen, I. M. Quercetin and Isorhamnetin in Sweet and Red Cultivars of Onion (Allium cepa L.) at Harvest, After field Curing, Heat Treatment, and Storage. J. Agric. Food Chem. 2010, 58, 2323–2330.