Figure - PMC

Skip to main content

An official website of the United States government

Here's how you know

Here's how you know

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Secure .gov websites use HTTPS
A lock ( ) or https:// means you've safely connected to the .gov website. Share sensitive information only on official, secure websites.

View full-text article in PMC

. 2021 May 8;10(5):1023. doi: 10.3390/foods10051023

Search in PMC
Search in PubMed
View in NLM Catalog
Add to search

© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

PMC Copyright notice

Effect of different cooking methods and in vitro digestion on yellow-skinned (YSO) and red-skinned (RSO) onions antioxidant activity. (A) YSO antioxidant activity as determined by the ABTS assay in the methanolic/formic acid extract (white) and after in vitro digestion (light grey bars). RSO antioxidant activity as determined by the ABTS assay in the methanolic/formic acid extract (dark grey bars) and after in vitro digestion (black bars). (B) YSO antioxidant activity as determined by the FRAP assay in the methanolic/formic acid extract (light grey bars) and after in vitro digestion (grey bars). RSO antioxidant activity as determined by the FRAP assay in the methanolic/formic acid extract (dark grey bars) and after in vitro digestion (black bars). Results are expressed as mg of ascorbic acid equivalent/100 g of raw or cooked onion. Different letters indicate that the values are significantly different (p < 0.05).