Extraction of phenolic compounds and evaluation of the antioxidant and antimicrobial capacity of red onion skin (Allium cepa L.)
This study evaluated the content of phenolic compounds, total flavonoids and anthocyanins, as well as the antioxidant and antimicrobial activity, of red onion skin extract (Allium cepa L.) that was obtained by conventional extraction at different times (30, 60, 120 and 240 minutes) and using differe...
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International Food Research Journal, Universiti Putra Malaysia
2017
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| Online Access: | http://www.myjurnal.my/public/article-view.php?id=106781 |