Evidence map›Paper›PMID 42205561›Full record

ArticleFood chemistry: X2026

Characterization of antioxidant qualities and exploration of mechanisms in different colored onions: Insights from metabolomics and systems biology.

Chenglong He, Johane Johari Mkunga, Dongsheng Zhang, Muhammad Iqbal Choudhary, Wenxi Zhai, Xinrong Xie, Liyue Fei, Chunhui Shan, Xinquan Yang, Wenchao Cai

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors.

Chenglong HeEngineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science, Shihezi University, Shihezi, Xinjiang, China.
Johane Johari MkungaEngineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science, Shihezi University, Shihezi, Xinjiang, China.
Dongsheng ZhangEngineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science, Shihezi University, Shihezi, Xinjiang, China.
Muhammad Iqbal ChoudharyEngineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science, Shihezi University, Shihezi, Xinjiang, China.
Wenxi ZhaiEngineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science, Shihezi University, Shihezi, Xinjiang, China.
Xinrong XieEngineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science, Shihezi University, Shihezi, Xinjiang, China.
Liyue FeiEngineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science, Shihezi University, Shihezi, Xinjiang, China.
Chunhui ShanEngineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science, Shihezi University, Shihezi, Xinjiang, China.
Xinquan YangEngineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science, Shihezi University, Shihezi, Xinjiang, China.
Wenchao CaiEngineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science, Shihezi University, Shihezi, Xinjiang, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Onion color correlates with nutritional value, however, systematic studies assessing antioxidant properties across different colored varieties remain limited. This research integrates chemometrics, metabolomics, and systems biology to evaluate antioxidant quality and underlying mechanisms. Purple onions exhibited the highest total phenolic and flavonoid content, along with superior water-soluble free radical scavenging and reduction capacity. In contrast, white onions excelled in scavenging fat-soluble free radicals and superoxide anions. Key marker metabolites identified included fatty acyls for purple onions, flavonoids for white onions, and carboxylic acids for yellow onions. The

Indexed as

Antioxidant quality characteristicsColorMetabolomicsOnionSystems biology

Identifiers

PMID42205561
PMCPMC13202262

What OpenQuestion holds

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LicenceCC BY-NC-ND
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Registered trials

None linked

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.