Showing Publication (MAKRIS 2001)
Makris D.P., Rossiter J.T. (2001) Domestic processing of onion bulbs (Allium cepa) and asparagus spears (Asparagus officinalis): effect on flavonol content and antioxidant status. Journal of Agricultural and Food Chemistry 49:3216-3222 PubMed (11453754)
Abbreviation: MAKRIS 2001
Pubmed ID: 11453754
Food Composition
This publication was used to obtain 24 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 31.57 mg/100 g FW | Orange onion bulb - Allium cepa - Skinned - Control for chopping | no | 4 |
| 17.04 mg/100 g FW | Orange onion bulb - Allium cepa - Skinned - Control for chopping | no | 4 |
| 0.38 mg/100 g FW | Orange onion bulb - Allium cepa - Skinned - Control for chopping | no | 4 |
| 30.83 mg/100 g FW | Orange onion bulb - Allium cepa - Skinned - Chopped | no | 4 |
| 17.17 mg/100 g FW | Orange onion bulb - Allium cepa - Skinned - Chopped | no | 4 |
| 0.39 mg/100 g FW | Orange onion bulb - Allium cepa - Skinned - Chopped | no | 4 |
| 30.20 mg/100 g FW | Orange onion bulb - Allium cepa - Skinned - Control for boiling | no | 4 |
| 15.79 mg/100 g FW | Orange onion bulb - Allium cepa - Skinned - Control for boiling | no | 4 |
| 0.14 mg/100 g FW | Orange onion bulb - Allium cepa - Skinned - Control for boiling | no | 4 |
| 27.66 mg/100 g FW | Orange onion bulb - Allium cepa - Skinned - Boiled | no | 4 |
| 9.84 mg/100 g FW | Orange onion bulb - Allium cepa - Skinned - Boiled | no | 4 |
| 0.08 mg/100 g FW | Orange onion bulb - Allium cepa - Skinned - Boiled | no | 4 |
| 28.65 mg/100 g FW | Asparagus spears - Asparagus officinalis - Control for chopping | no | 4 |
| 0.00 mg/100 g FW | Asparagus spears - Asparagus officinalis - Control for chopping | no | 4 |
| 0.00 mg/100 g FW | Asparagus spears - Asparagus officinalis - Control for chopping | no | 4 |
| 23.36 mg/100 g FW | Asparagus spears - Asparagus officinalis - Chopped | no | 4 |
| 0.00 mg/100 g FW | Asparagus spears - Asparagus officinalis - Chopped | no | 4 |
| 0.00 mg/100 g FW | Asparagus spears - Asparagus officinalis - Chopped | no | 4 |
| 27.41 mg/100 g FW | Asparagus spears - Asparagus officinalis - Control for boiling | no | 4 |
| 0.00 mg/100 g FW | Asparagus spears - Asparagus officinalis - Control for boiling | no | 4 |
| 0.00 mg/100 g FW | Asparagus spears - Asparagus officinalis - Control for boiling | no | 4 |
| 15.37 mg/100 g FW | Asparagus spears - Asparagus officinalis - Boiled | no | 4 |
| 0.00 mg/100 g FW | Asparagus spears - Asparagus officinalis - Boiled | no | 4 |
| 0.00 mg/100 g FW | Asparagus spears - Asparagus officinalis - Boiled | no | 4 |
Food Processing
This publication was used to obtain 3 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.54 | Orange onion bulb - Allium cepa - Skinned - Control for boiling | Orange onion bulb - Allium cepa - Skinned - Boiled | 15.79 | 9.84 | mg/100 g fresh weight |
| 0.79 | Orange onion bulb - Allium cepa - Skinned - Control for boiling | Orange onion bulb - Allium cepa - Skinned - Boiled | 30.2 | 27.66 | mg/100 g fresh weight |
| 0.56 | Asparagus spears - Asparagus officinalis - Control for boiling | Asparagus spears - Asparagus officinalis - Boiled | 27.41 | 15.37 | mg/100 g fresh weight |