References
- Augusti KT. Therapeutic values onions (Allium cepa L.) and garlic (Allium sativum L.). Indian J. Exp. Biol. 34: 634-640 (1996)
- Leighton T, Ginther C, Fluss L, Harter WK, Cansado J, Notario V. Molecular characterization of quercetin and quercetin glycosides in Allium vegetables. ACS Sym. Ser. 507: 220-238 (1992) https://doi.org/10.1021/bk-1992-0507.ch016
- Basra AS, Singh B, Malik CP. Amelioration of the effects of ageing in onion seeds by osmotic priming and associatged chages in oxidative metabplism. Biol. Plantarum 36: 365-371 (1994) https://doi.org/10.1007/BF02920933
- Rice-Evans CA, Miller NJ, Bolwell PG, Bremley PM, Pridham JB. The relative antioxidant activities of plant-derived polyphenolic flavonoids. Free Radical Res. 22: 375-383 (1955)
- Hubbard GP, Stevens JM, Cicmil M, Sage T, Jordan PA, Williams CM, Lovegrove JA, Gibbins JM. Quercetin inhibits collagen-stimulated platelet activation through inhibition of multiple components of the glycoprotein VI signaling pathway. J. Thramb. Haemost. 1: 1079-1088 (2003) https://doi.org/10.1046/j.1538-7836.2003.00212.x
- Herrmann K. Flavonols and Flavones in food plants. Int. J. Food Sci. Tech. 11: 433-448 (1976) https://doi.org/10.1111/j.1365-2621.1976.tb00743.x
- Bilyk A, Cooper PL, Sapers GM. Varietal differences in distribution of quercetin and kaempferol in onion (Allium cepa L.) tissue. J. Agr. Food Chem. 32: 274-276 (1984) https://doi.org/10.1021/jf00122a024
- Jang A, Park JE, Kim SH, Chae HS, Ham JS, Oh MH, Kim HW, Seol KH, Cho SH, Kim DH. Effect of dietary supplementation of quercetin on oxidative stability of chicken thigh. Korean J. Poult. Sci. 37: 405-413 (2010) https://doi.org/10.5536/KJPS.2010.37.4.405
- Kim YJ. Effects of dietary supplementation of garlic by-products on total phenol contents, DPPH radical scavenging activity, and physicochemical propeties of chicken meat. Korean J. Food Sci. An. 30: 860-866 (2010) https://doi.org/10.5851/kosfa.2010.30.5.860
- Park PS, Lee BR, Lee MY. Effects of onion juice on ethanol-induced hepatic lipid peroxidation in rats. J. Korean Soc. Food Sci. Nutr. 23: 750-756 (1994)
- Kim JH. Anti-bacterial action of onion (Allium cepa L.) extracts against oral pathogenic bacteria. J. Nihon Univ. Sch. Dent. 39: 136-141 (1997) https://doi.org/10.2334/josnusd1959.39.136
- Lee CJ, Kim HD, Choung EH, Suh JK, Park CW, Ha YL. Reduction effect of carcinogen in duced mouse epidermal and forestomach carcinogenesis by the extract of onion wastes. J. Korean Soc. Food Sci. Nutr. 29: 525-530 (2000)
- Son JY, Son HS, Cho WD. Antioxidant effect of onion skin extract. Korean J. Food Cook. Sci 14: 16-20 (1998)
- Griffiths G, Trueman L, Crowther T, Thomas B, Smith B. Onions-A global benefit to health. Phytother. Res. 16: 603-615 (2002) https://doi.org/10.1002/ptr.1222
- Dewanto V, Wu X, Liu RH. Processed sweet corn has higher antioxidant activity. J. Agr. Food Chem. 50: 4959-4964 (2002) https://doi.org/10.1021/jf0255937
- Blois MS. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200 (1958) https://doi.org/10.1038/1811199a0
- Tepe B, Daferera D, Sokmen A, Sokmen M, Polissiou M. Antimicrobial and antioxidant activities of the essential oil and various extracts of Salvia tomentosa Miller (Lamiaceae). Food Chem. 90: 333-340 (2005) https://doi.org/10.1016/j.foodchem.2003.09.013
- Mau JL, Lin HC, Song SF. Antioxidant properties of several specialty mushrooms. Food Res. Int. 35: 519-526 (2002) https://doi.org/10.1016/S0963-9969(01)00150-8
- Huang D, Ou B, Prior RL. The chemistiy behind antioxidant capacity assays. J. Agr. Food Chem. 53: 1841-1856 (2005) https://doi.org/10.1021/jf030723c
- Prior RL, Hoang H, Gu L, Wu X, Bacchiocca M, Howard L, Hampsch-Woodill M, Huang D, Ou B, Jacob R. Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORACFL)) of plasma and other biological and food samples. J. Agr. Food Chem. 51: 3273-3279 (2003) https://doi.org/10.1021/jf0262256
- Prior RL, Wu X, Schaich K. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J. Agr. Food Chem. 53: 4290-4302 (2005) https://doi.org/10.1021/jf0502698
- Roy MK, Koide M, Rao TP, Okubo T, Ogasawara Y, Juneja LR. ORAC and DPPH assay comparison to assess antioxidant capacity of tea infusions: relationship between total polyphenol and individual catechin content. Int. J. Food Sci. Nutr. 61: 109-124 (2010) https://doi.org/10.3109/09637480903292601
- Rice-Evans C, Miller N, Paganga G. Antioxidant properties of phenolic compounds. Trends Plant Sci. 2: 152-159 (1997) https://doi.org/10.1016/S1360-1385(97)01018-2
- Park JI, Kim YW, Seo TS, Jang A. Supplement effect of onion peel extracts on small intestine of obese mice. J. Life Sci. 22: 1477-1486 (2012) https://doi.org/10.5352/JLS.2012.22.11.1477
- Park JW, Lee YJ, Yoon S. Total flavonoids and phenolics in fermented soy products and their effects on antioxidant activities determined by different assays. Korean J. Food Culture 22: 353-358 (2007)
- Kim SJ, Kim GH. Quantification of quercetin in different parts of onion and its DPPH radical scavenging and antibacterial activity. Food Sci. Biotechnol. 15: 39-43 (2006)
- Chen JH, Ho CT. Antioxidant activities of caffeic acid and its related hydroxycinnamic acid compounds. J. Agr. Food Chem. 45: 2374-2378 (1997) https://doi.org/10.1021/jf970055t
- Kang YH, Park YK, Lee GD. The nitrite scavenging and electron donating ability of phenolic compounds. Korean J. Food Sci. Technol. 28: 232-239 (1996)
- Kim JH, Kim JK, Kang WW, Ha YS, Choi SW, Moon KD. Chemical composition and DPPH radical scavenger activity in different sections of safflower. J. Korean Soc. Food Sci. Nutr. 32: 733-738 (2003) https://doi.org/10.3746/jkfn.2003.32.5.733
- Holasova M, Fiedlerova V, Smrcinova H, Orsak M, Lachman J, Vavreinova S. Buckwheat-the source of antioxidant activity in functional foods. Food Res. Int. 35: 207-211 (2002) https://doi.org/10.1016/S0963-9969(01)00185-5
- Cai Y, Luo Q, Sun M, Corke H. Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sci. 74: 2157-2184 (2004) https://doi.org/10.1016/j.lfs.2003.09.047
Cited by
- Anti-Inflammatory Effect of Ethanol Extract from Onion (Allium cepa L.) Peel on Lipopolysaccharide-Induced Inflammatory Responses in RAW 264.7 Cells and Mice Ears vol.44, pp.11, 2015, https://doi.org/10.3746/jkfn.2015.44.11.1612
- Kinetin Concentration Affect Somatic Embryogenic Callus by Bulb tissue of Onion(Allium cepa L.) vol.49, pp.4, 2015, https://doi.org/10.14397/jals.2015.49.4.147
- Total Phenolic Content and DPPH Radical Scavenging Activity of Subcritical Water Extract of Onion, and Its Effect on Alcohol Dehydrogenase Activity vol.52, pp.1, 2018, https://doi.org/10.14397/jals.2018.52.1.71