Characterization of antioxidant qualities and exploration of mechanisms in different colored onions: Insights from metabolomics and systems biology.

Food Chem X · 2026 · PMC13202262 · PMID 42205561

Europe PMC DOI

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closest p · 0.0× alpha

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highly significantp < 0.001actually significant

1 G revealed a highly significant positive correlation ( p < 0.001) between TPC, TFC and FRAP, ABTS + free radical scavenging activity in all three onion varieties, with the correlation coefficient exceeding 0.85; in contrast, SASC and DPPH free radical scavenging activity presented a significant positive correlation ( p < 0.05) independent of the above indices.

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