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Journal of the American Oil Chemist Society
Onion (Allium cepa L.) is one of the most consumed vegetables which has high flavonoid content. In addition, onion has considerable intake in many countries. This study was designed to examine in vitro antioxidant activity, scavenging capacity for radical nitrite, hydrogen peroxide, superoxide and total phenolics outer and inner layers of four Iranian Allium varieties, namely, red onion of Neishabour, red onion of Dorche of Isfahan, white onion of Ghom and white onion of Kashan. The outer andfatcat:crnezytnhrc2vjfbmqidxsp6ne