Temperature-dependent studies on the total phenolics, flavonoids, antioxidant…

Heating effect on total phenol, flavonoids, antioxidant activity, and sugar content of six onion varieties has been quantitatively investigated to explore the effect of different temperatures. The onion varieties comprised one red-skinned variety, two white-skinned varieties,and three yellow-skinned varieties. The heating temperature was scanned at 80
C,100
C, 120
C, and 150
C for 30 minutes ea…