Correlation Study of Biological Activity with Quercetin and Phenolics Content in Onion Extracts.

ABSTRACT: In this study it was shown that the fungistatic and antioxidant activities of onion extracts are related to the type of liquid used as the extractant and the technique of its preparation. A change in the antioxidant properties of white and red onion extracts was demonstrated with the change of the temperature of the pressurized hot water extraction process, which can be easily related to the changes accompanying the process of thermal processing of vegetables and fruits during cooking. Owing to the experimental and mathematical approaches concerning both the main and characteristic components of onions, i.e., quercetin and phenols, respectively, with the biological activity of the extracts, it was possible to demonstrate the significant share of these compounds in the antifungal and antiox

SUBMITTER: Olszowy-Tomczyk M 

PROVIDER: S-EPMC9739139 | biostudies-literature | 2022 Nov

REPOSITORIES: biostudies-literature