Effect of processing on major flavonoids in processed onions, green beans, and peas

摘要

The contents of lavonoids, green beans have been analysed in relation to the effect of different heat treatments. Two major flavonoids were studied, quercetin and kaempferol. The identification and quantification of the flavonoids were performed with high performance liquid chromatography and UV detection. The greatest loss of flavonoids in onion took place during the pre-processing step where the onion was peeled, trimmed, and chopped before blanching.