Quantification and analysis of anthocyanin and flavonoids compositions,and antioxidant activities in onions with three different colors

• Published in: Journal of Integrative Agriculture Vol. 15; no. 9; pp. 2175 - 2181
• Main Authors: ZHANG, Shi-lin, DENG, Peng, XU, Yu-chao, LÜ, Shan-wu, WANG, Jian-jun
• Format: Journal Article
• Language: English
• Published: State Key Laboratory of Crop Genetics and Germplasm Enhancement/Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, Ministry of Agriculture/College of Horticulture, Nanjing Agricultural University, Nanjing 210095,P.R.China 01.09.2016; KeAi Communications Co., Ltd
• Subjects: Allium cepa; anthocyanins; antioxidant activity; breeding; bulbs; color; cyanidin; delphinidin; flavonoids; HPLC-DAD-ESI/MS; onion (Allium cepa L.); onions; polyphenols; quercetin; vegetable crops; 定量分析; 总花色苷; 抗氧化活性; 比色法测定; 洋葱; 液相色谱/质谱; 颜色; 黄酮类成分; anthocyanins; flavonoids; antioxidant activity; onion (Allium cepa L.); HPLC-DAD-ESI/MS

Onion（Allium cepa L.） is a very important vegetable crop widely cultivated throughout the world. In this study, we measured total anthocyanins and flavonols of onions of three colors. The fresh weight（FW） of total anthocyanins were（29.99±1.19）,（9.64±1.30） and（0.75±0.40） mg 100 g^–1 fruit in red, yel...