In-vitro evaluation of the antioxidant and anti-inflammatory activity of volatile compounds and minerals in five different onion varieties

Food Science

• Antioxidant 100%
• Volatile Agent 100%
• Total Phenols 33%
• Total Flavonoids 33%
• Gas Chromatography 33%
• Sodium 33%
• Antioxidant Capacity 33%
• Quercetin 33%
• Antioxidant Compounds 33%
• Bioactive Components 33%

Chemistry

• Antioxidant Agent 100%
• Antiinflammatory 100%
• Flavonoid 25%
• Mass Spectrometry 25%
• Sodium 25%
• Gas Chromatography 25%
• Oxidative Stress 25%
• Antioxidant Capacity 25%
• Quercetin 25%
• K 25%
• Disulfide 25%
• Phenol 25%

Pharmacology, Toxicology and Pharmaceutical Science

• Onion 100%
• Leek 40%
• Diallyl Disulfide 20%
• Dimethyl Sulfide 20%
• Propenyl 20%