Effect of Oven and Microwave Heating on the Total Antioxidant Capacity of Dietary Onions Grown in Turkey

The active components of largely consumed dietary onions (Allium species) in Turkey were extracted with water and ethanol, separately heated in a drying oven (at 50°C, for 1–4 h) and in a microwave oven (at 90 W, for 1–4 min), and their total antioxidant capacity was determined with different electr...

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Bibliographic Details
Published in:	International journal of food properties Vol. 16; no. 3; pp. 536 - 548
Main Authors:	Ozyurt, Dilek, Goc, Binnur, Demirata, Birsen, Apak, Resat
Format:	Journal Article
Language:	English
Published:	Abingdon Taylor & Francis Group 01-01-2013 Taylor & Francis Ltd
Subjects:	aerial parts Allium antioxidant activity Antioxidants CERAC Cerium(IV) reducing capacity cooking drying Electron transfer ethanol Flavonoids Food science green onions heat leaves Microwave heating microwave treatment Onion (Allium species) Onions Polyphenols Spectrophotometry spring Temperature effects Total antioxidant capacity Turkey
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