ArticleJournal of food science and technology2019
Onion (
Article in Journal of food science and technology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
19 citing papers in PubMed.
- Characterization of a New Biocomposite Based on Bioactive Compounds fromPharmaceuticals (Basel, Switzerland) · 2026Article
- Optimization ofHeliyon · 2024Article
- Review
- Exploring Nutrient Profiles, Phytochemical Composition, and the Antiproliferative Activity ofFoods (Basel, Switzerland) · 2024Article
- Effects of different preparation and cooking processes on the bioactive molecules ofFrontiers in nutrition · 2024Review
- Onion (Scientifica · 2024Review
- Effect of dietary onion (Allium cepa L.) powder as an antioxidant on semen quality, blood biochemicals, and reproductive parameters, as well as immunological variables of rabbit bucks under severe heat stress.Tropical animal health and production · 2023Article
- Evaluation the Potential of Onion/Laponite Composites Films for Sustainable Food Packaging with Enhanced UV Protection and Antioxidant Capacity.Molecules (Basel, Switzerland) · 2023Article
- Bioactive Compounds for Customized Brain Health: What Are We and Where Should We Be Heading?International journal of environmental research and public health · 2023Review
- Effects of microbial biostimulants (Heliyon · 2023Article
- Amoebicidal effect ofSaudi pharmaceutical journal : SPJ : the official publication of the Saudi Pharmaceutical Society · 2022Article
- Review
- Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications.Frontiers in nutrition · 2022Review
- Effect of Edible Onion (Molecules (Basel, Switzerland) · 2021Article
- Soil Amendment Using Biochar and Application of K-Humate Enhance the Growth, Productivity, and Nutritional Value of Onion (Plants (Basel, Switzerland) · 2021Article
- Antioxidant effect of ethanolic onion (Saudi journal of biological sciences · 2021Article
- Recent Advances in Bioactive Compounds, Health Functions, and Safety Concerns of Onion (Frontiers in nutrition · 2021Review
- Development of a functional food (pan bread) using amla fruit powder.Journal of food science and technology · 2019Article
- Condiment Recipes Lead to Reduced Generation of Carcinogenic Polycyclic Aromatic Hydrocarbons in Duck Variety Meat During Charcoal Grilling.Dose-response : a publication of International Hormesis SocietyArticle
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Six different cultivars of onions available in the Kuwaiti market were analyzed for various physic-chemical properties, such as, moisture content, sugar composition, TBARS as malondialdehyde, total phenolic content, as well as trolox equivalent antioxidant capacity, these cultivars comprised of US onions white, US onions yellow, Indian onions red, Egyptian onions red, New Zealand onions golden and Saudi onions white. Layers from each onion bulb were manually cut and separated into three nearly equal portions, i.e., outer layers, middle layers and the inner layers. The outermost layers of the bulb showed the highest concentration of antioxidant compounds and a distinct decreasing trend was observed towards the innermost layers in all types of onion samples. The onion samples studied showed variations in carbohydrate contents (glucose, fructose and sucrose), which would have important implications in affecting the flavor (sweetness and pungency) and the suitability of these onions for processing. An important observation is about the distribution of antioxidant compounds with the highest contents in the outmost layers of the onions than in their middle and inner layers. Unfortunately, these outer layers are generally discarded by the consumers thus depriving them of the important health-promoting phytochemicals.
Indexed as
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.