Effect of Culinary Practices on Phenolic Compound Content and Antioxidant Activity of Organically and Conventionally Grown Onion Bulbs
Virginie Marie Dakéné, Abdoulaye Sérémé, Kabakdé Kabore, Frédéric Anderson Konkobo, Balamoussa Santara, Kiswendsida Abdou Muller Compaoré & Mamoudou Hama Dicko · Journal of Applied Life Sciences International · 2026
Onions are a rich source of bioactive compounds, particularly phenolic compounds, which can help to prevent and treat chronic diseases. However, if not properly applied, culinary practices can compromise this nutraceutical potential. The objective of this study was to determine t...
Open access
Research Article
10.9734/jalsi/2026/v29i5795