THE INFLUENCE OF SULPHUR ON THE CONTENT OF TOTAL POLYPHENOLS AND ANTIOXIDANT ACTIVITY IN ONION (ALLIUM CEPA L.)

THE INFLUENCE OF SULPHUR ON THE CONTENT OF TOTAL POLYPHENOLS AND ANTIOXIDANT ACTIVITY IN ONION (ALLIUM CEPA L.)

Sulphur is essential in the biosynthesis of secondary metabolites with high nutritional value that typically accumulate in Allium species. The aim of this study was to evaluate the influence of sulphur on the content of total polyphenols and antioxidant activity of onion (Allium cepa L.) variety Mun...

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Bibliographic Details
Main Authors: Judita Bystrická, Janette Musilová, Petra Kavalcová, Beáta Volnová
Format: Article
Language:English
Published: Slovak University of Agriculture 2014-02-01
Series:Journal of Microbiology, Biotechnology and Food Sciences
Subjects:
onion (Allium cepa L.)
total polyphenols
sulphur
antioxidant activity
Online Access:http://www.jmbfs.org/wp-content/uploads/2014/01/56_jmbfs_bystricka_2014_fs.pdf

Internet

http://www.jmbfs.org/wp-content/uploads/2014/01/56_jmbfs_bystricka_2014_fs.pdf

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