Showing Publication (PRICE 1997_01)
Price, K.R.;Rhodes, M.J.C. (1997) Analysis of the major flavonol glycosides present in four varieties of Onion (Allium cepa) and changes in composition resulting from autolysis. Journal of the Science of Food and Agriculture 74:331-339
Abbreviation: PRICE 1997_01
Food Composition
This publication was used to obtain 12 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 137.50 mg/100 g FW | Red onion - Skinned - Red baron | no | 5 |
| 111.70 mg/100 g FW | Brown onion - Skinned - Rijnsburger | no | 5 |
| 105.20 mg/100 g FW | Pink onion - Skinned - Rose | no | 5 |
| 5.00 mg/100 g FW | White onion - Skinned - Albion | no | 5 |
| 39.40 mg/100 g FW | Red onion - Skinned - Red baron | no | 5 |
| 36.00 mg/100 g FW | Brown onion - Skinned - Rijnsburger | no | 5 |
| 30.20 mg/100 g FW | Pink onion - Skinned - Rose | no | 5 |
| 3.60 mg/100 g FW | White onion - Skinned - Albion | no | 5 |
| 0.90 mg/100 g FW | Red onion - Skinned - Red baron | no | 5 |
| 3.90 mg/100 g FW | Brown onion - Skinned - Rijnsburger | no | 5 |
| 1.50 mg/100 g FW | Pink onion - Skinned - Rose | no | 5 |
| 0.30 mg/100 g FW | White onion - Skinned - Albion | no | 5 |