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- W4220859188 abstract "Onion has been cultivated and used for its food and therapeutic functionalities since ancient times. With its numerous cultivars and range of bulb colors, the onion matrix is naturally loaded with a variety of multiple bioactive components. Though prominent for its flavoring attributes, onion oleoresin has been studied experimentally to bear numerous phytochemicals with health benefits beyond dietary employment. They are serviceable as naturally obtained food additives from plant sources, making them fully acceptable in the modern age. Accordingly, the optimal extraction of oleoresin from onions has gained attention in recent years considering the increasing exploration of their nutritional and health effects. Beyond the conventional procedures of steam and solvent extraction, the supercritical fluid extraction with carbon dioxide is a seemingly emerging methodology based on its relative advantages. This chapter proffers a fundamental discourse about onions and their oleoresin extract fraction with considerable exploration on the technologies adopted. Furthermore, safety and toxicity issues associated with onion usage are examined." @default.
- W4220859188 created "2022-04-03" @default.
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- W4220859188 date "2022-03-31" @default.
- W4220859188 modified "2023-09-27" @default.
- W4220859188 title "Onion Oleoresin" @default.
- W4220859188 doi "https://doi.org/10.1201/9781003186205-15" @default.
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