| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602005 | Food Chemistry | 2013 | 8 Pages |
Abstract
⺠Onion skin contains compounds acting by different mechanisms of antioxidant action. ⺠Quercetin from dry onion skin was highly bioaccessible during in vitro conditions. ⺠Quercetin content in breads was, positively correlated with OS addition. ⺠Antioxidant power of enriched breads was significantly higher than that of a control. ⺠3% onion skin addition is a compromise between sensory and antioxidant properties.
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Authors
Urszula Gawlik-Dziki, MichaÅ Åwieca, Dariusz Dziki, Barbara Baraniak, Justyna TomiÅo, JarosÅaw Czyż,