. "Drzewiecki, J." . "Gorinstein, S." . "Cvikrov\u00E1, Milena" . "Polish garlic and white and red onions were subjected to blanching, boiling, frying, and microwaving for different periods of time, and then their bioactive compounds (polyphenols, flavonoids, flavanols, anthocyanins, tannins, and ascorbic acid) and antioxidant activities were determined. It was found that blanching and frying and then microwaving of garlic and onions did not decrease significantly the amounts of their bioactive compounds and the level of antioxidant activities (P > 0.05). The HPLC profiles of free and soluble ester- and glycoside-bound phenolic acids showed that trans-hydroxycinnamic acids (caffeic, p-coumaric, ferulic, and sinapic) were as much as twice higher in garlic than in onions. Quercetin quantity was the highest in red onion among the studied vegetables.The electrophoretic separation of nonreduced garlic and onion proteins after boiling demonstrated their degradation in the range from 50 to 112 kDa."@en . . . "Comparison of the Main Bioactive Compounds and Antioxidant Activities in Garlic and White and Red Onions after Treatment Protocols"@en . "Leontowich, H." . "Polish garlic and white and red onions were subjected to blanching, boiling, frying, and microwaving for different periods of time, and then their bioactive compounds (polyphenols, flavonoids, flavanols, anthocyanins, tannins, and ascorbic acid) and antioxidant activities were determined. It was found that blanching and frying and then microwaving of garlic and onions did not decrease significantly the amounts of their bioactive compounds and the level of antioxidant activities (P > 0.05). The HPLC profiles of free and soluble ester- and glycoside-bound phenolic acids showed that trans-hydroxycinnamic acids (caffeic, p-coumaric, ferulic, and sinapic) were as much as twice higher in garlic than in onions. Quercetin quantity was the highest in red onion among the studied vegetables.The electrophoretic separation of nonreduced garlic and onion proteins after boiling demonstrated their degradation in the range from 50 to 112 kDa." . "RIV/61389030:_____/08:00320734!RIV09-AV0-61389030" . "Martincov\u00E1, Olga" . . . "Leontowicz, M." . "Namiesnik, J." . "0021-8561" . "[D1A82B4A6783]" . . . "Comparison of the Main Bioactive Compounds and Antioxidant Activities in Garlic and White and Red Onions after Treatment Protocols" . "Garlic; onions; bioactive compounds"@en . "56" . "Trakhtenberg, S." . . "Z(AV0Z50380511)" . "Porovn\u00E1n\u00ED hlavn\u00EDch bioaktivn\u00EDch l\u00E1tek a antioxida\u010Dn\u00EDch aktivit v \u010Desneku a b\u00EDl\u00E9 a \u010Derven\u00E9 cibuli po tepeln\u00E9 \u00FAprav\u011B"@cs . "Katrich, E." . "Comparison of the Main Bioactive Compounds and Antioxidant Activities in Garlic and White and Red Onions after Treatment Protocols"@en . "V polsk\u00E9m \u010Desneku, b\u00EDl\u00E9 a \u010Derven\u00E9 cibuli byly po r\u016Fzn\u00FDch tepeln\u00FDch \u00FAprav\u00E1ch (blan\u0161\u00EDrov\u00E1n\u00ED, va\u0159en\u00ED, pe\u010Den\u00ED, sma\u017Een\u00ED a \u00FAprava v mikrovlnn\u00E9 troub\u011B) stanoveny obsahy polyfenolick\u00FDch l\u00E1tek, flavonoid\u016F, flavanol\u016F, tanin\u016F a kyseliny askorbov\u00E9. Po tepeln\u00E9 \u00FAprav\u011B \u010Desneku, b\u00EDl\u00E9 a \u010Derven\u00E9 cibule v mikrovlnn\u00E9 troub\u011B, po blan\u0161\u00EDrov\u00E1n\u00ED a sma\u017Een\u00ED se v\u00FDznamn\u011B nesn\u00ED\u017Eila hladina jejich bioaktivn\u00EDch l\u00E1tek a antioxida\u010Dn\u00ED aktivita. HPLC anal\u00FDzy prok\u00E1zaly dvojn\u00E1sobn\u00FD obsah trans-sko\u0159icov\u00FDch kyselin v \u010Desneku ve srovn\u00E1n\u00ED s cibul\u00ED. Obsah kvercetinu byl ze sledovan\u00FDch zelenin nejvy\u0161\u0161\u00ED v \u010Derven\u00E9 cibuli."@cs . "10"^^ . "Journal of Agriculture and Food Chemistry" . "360684" . . . "Comparison of the Main Bioactive Compounds and Antioxidant Activities in Garlic and White and Red Onions after Treatment Protocols" . "RIV/61389030:_____/08:00320734" . "Najman, K." . . "000256893200020" . "12" . . . . . "2"^^ . "US - Spojen\u00E9 st\u00E1ty americk\u00E9" . . "Porovn\u00E1n\u00ED hlavn\u00EDch bioaktivn\u00EDch l\u00E1tek a antioxida\u010Dn\u00EDch aktivit v \u010Desneku a b\u00EDl\u00E9 a \u010Derven\u00E9 cibuli po tepeln\u00E9 \u00FAprav\u011B"@cs . "9"^^ .