{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T17:37:16Z","timestamp":1793036236023,"version":"4.5.0"},"reference-count":30,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,9,2]],"date-time":"2026-09-02T00:00:00Z","timestamp":1788307200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003627","name":"RDA","doi-asserted-by":"publisher","award":["PJ01770401"],"award-info":[{"award-number":["PJ01770401"]}],"id":[{"id":"10.13039\/501100003627","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2026,10]]},"DOI":"10.1016\/j.fochx.2026.104402","type":"journal-article","created":{"date-parts":[[2026,9,2]],"date-time":"2026-09-02T23:12:18Z","timestamp":1788390738000},"page":"104402","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"special_numbering":"C","title":["Simple presoaking modulates phytochemical recovery, antioxidant capacity, and macrophage responses of onion skin extracts"],"prefix":"10.1016","volume":"39","author":[{"given":"Bekri Melka","family":"Abdo","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Doyoung","family":"Song","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hae Ju","family":"Kang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jeong Yeon","family":"Im","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"In-Guk","family":"Hwang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ae Jin","family":"Choi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Suhyun","family":"Kwon","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sung-Hyen","family":"Lee","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fochx.2026.104402_bb0005","doi-asserted-by":"crossref","DOI":"10.3390\/antiox14020145","article-title":"Macroporous resin recovery of antioxidant polyphenol compounds from red onion (Allium cepa L.) peel","volume":"14","author":"Aliya","year":"2025","journal-title":"Antioxidants"},{"key":"10.1016\/j.fochx.2026.104402_bb0010","doi-asserted-by":"crossref","DOI":"10.1016\/j.chemosphere.2023.140178","article-title":"Valorization of onion peel waste: From trash to treasure","volume":"343","author":"Bains","year":"2023","journal-title":"Chemosphere"},{"key":"10.1016\/j.fochx.2026.104402_bb0015","doi-asserted-by":"crossref","DOI":"10.3390\/antiox9121233","article-title":"Subcritical water extraction of phenolic compounds from onion skin wastes (Allium cepa cv. Horcal): Effect of temperature and solvent properties","volume":"9","author":"Benito-Rom\u00e1n","year":"2020","journal-title":"Antioxidants"},{"key":"10.1016\/j.fochx.2026.104402_bb0020","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1016\/S0023-6438(95)80008-5","article-title":"Use of a free radical method to evaluate antioxidant activity","volume":"28","author":"Brand-Williams","year":"1995","journal-title":"LWT - Food Science and Technology"},{"key":"10.1016\/j.fochx.2026.104402_bb0025","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1039\/D3SU00140G","article-title":"A guide to lignin valorization in biorefineries: Traditional, recent, and forthcoming approaches to convert raw lignocellulose into valuable materials and chemicals","volume":"2","author":"Brienza","year":"2024","journal-title":"RSC Sustainability"},{"key":"10.1016\/j.fochx.2026.104402_bb0030","doi-asserted-by":"crossref","DOI":"10.3390\/ma14216465","article-title":"Effective and selective extraction of quercetin from onion skin waste","volume":"14","author":"Ciardi","year":"2021","journal-title":"Materials"},{"key":"10.1016\/j.fochx.2026.104402_bb0035","doi-asserted-by":"crossref","DOI":"10.3390\/plants10050832","article-title":"Phytochemical characterization and screening of antioxidant, antimicrobial and antiproliferative properties of Allium\u00a0\u00d7\u00a0cornutum Clementi and two varieties of Allium cepa L. peel extracts","volume":"10","author":"Fredotovi\u0107","year":"2021","journal-title":"Plants"},{"key":"10.1016\/j.fochx.2026.104402_bb0040","doi-asserted-by":"crossref","DOI":"10.3389\/fsufs.2024.1469635","article-title":"Characterization and evaluation of antioxidant potential of onion peel extract of eight differentially pigmented short-day onion (Allium cepa L.) varieties","volume":"8","author":"Gorrepati","year":"2024","journal-title":"Frontiers in Sustainable Food Systems"},{"key":"10.1016\/j.fochx.2026.104402_bb0045","doi-asserted-by":"crossref","first-page":"131","DOI":"10.1016\/0003-2697(82)90118-X","article-title":"Analysis of nitrate, nitrite, and [15N]nitrate in biological fluids","volume":"126","author":"Green","year":"1982","journal-title":"Analytical Biochemistry"},{"key":"10.1016\/j.fochx.2026.104402_bb0050","article-title":"Environmental and genetic effects on phytochemical and nutritional composition of onion (Allium cepa L.) varieties in South Korea","volume":"16","author":"Imran","year":"2025","journal-title":"Frontiers in Plant Science"},{"key":"10.1016\/j.fochx.2026.104402_bb0055","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2025.115980","article-title":"Valorization of onion wastes and by-products using deep eutectic solvents as alternate green technology solvents for isolation of bioactive phytochemicals","volume":"206","author":"Jaganmohanrao","year":"2025","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104402_bb0060","doi-asserted-by":"crossref","DOI":"10.3390\/agronomy14030453","article-title":"Onion peel as a potential source of antioxidants and antimicrobial agents","volume":"14","author":"Jokovi\u0107","year":"2024","journal-title":"Agronomy"},{"key":"10.1016\/j.fochx.2026.104402_bb0065","doi-asserted-by":"crossref","DOI":"10.1016\/j.biopha.2021.112498","article-title":"Onion (Allium cepa L.) peels: A review on bioactive compounds and biomedical activities","volume":"146","author":"Kumar","year":"2022","journal-title":"Biomedicine & Pharmacotherapy"},{"key":"10.1016\/j.fochx.2026.104402_bb0070","doi-asserted-by":"crossref","DOI":"10.1016\/j.scp.2025.101942","article-title":"Sustainable valorization of onion (Allium cepa L.) skin as a resource for value-added products: A comprehensive review","volume":"44","author":"Kyei","year":"2025","journal-title":"Sustainable Chemistry and Pharmacy"},{"key":"10.1016\/j.fochx.2026.104402_bb0075","doi-asserted-by":"crossref","first-page":"615","DOI":"10.1007\/s10068-014-0084-6","article-title":"Antioxidant activities of onion (Allium cepa L.) peel extracts produced by ethanol, hot water, and subcritical water extraction","volume":"23","author":"Lee","year":"2014","journal-title":"Food Science and Biotechnology"},{"key":"10.1016\/j.fochx.2026.104402_bb0080","doi-asserted-by":"crossref","DOI":"10.3390\/foods14111950","article-title":"Technological innovations and circular economy in the valorization of agri-food by-products: Advances, challenges and perspectives","volume":"14","author":"Ligarda-Samanez","year":"2025","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2026.104402_bb0085","doi-asserted-by":"crossref","first-page":"431","DOI":"10.1179\/096805101101533034","article-title":"The inhibitory action of quercetin on lipopolysaccharide-induced nitric oxide production in RAW 264.7 macrophage cells","volume":"7","author":"Mu","year":"2001","journal-title":"Journal of Endotoxin Research"},{"key":"10.1016\/j.fochx.2026.104402_bb0090","doi-asserted-by":"crossref","first-page":"1776","DOI":"10.1007\/s12161-014-9814-x","article-title":"Evaluation of aluminium complexation reaction for flavonoid content assay","volume":"7","author":"P\u0119kal","year":"2014","journal-title":"Food Analytical Methods"},{"key":"10.1016\/j.fochx.2026.104402_bb0095","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2019.108614","article-title":"Optimization of extraction process of antioxidant compounds from yellow onion skin and their use in functional bread production","volume":"117","author":"Piechowiak","year":"2020","journal-title":"LWT - Food Science and Technology"},{"key":"10.1016\/j.fochx.2026.104402_bb0100","doi-asserted-by":"crossref","DOI":"10.3390\/antiox12091697","article-title":"From waste to green: Water-based extraction of polyphenols from onion peel and their adsorption on biochar from grapevine pruning residues","volume":"12","author":"Prelac","year":"2023","journal-title":"Antioxidants"},{"key":"10.1016\/j.fochx.2026.104402_bb0105","doi-asserted-by":"crossref","first-page":"4290","DOI":"10.1021\/jf0502698","article-title":"Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements","volume":"53","author":"Prior","year":"2005","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104402_bb0110","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2023.123470","article-title":"Statistical evaluation of DPPH, ABTS, FRAP, and Folin\u2013Ciocalteu assays to assess the antioxidant capacity of lignins","volume":"233","author":"Rumpf","year":"2023","journal-title":"International Journal of Biological Macromolecules"},{"key":"10.1016\/j.fochx.2026.104402_bb0115","doi-asserted-by":"crossref","DOI":"10.1155\/2021\/7178618","article-title":"Physicochemical and thermal characteristics of onion skin from fifteen Indian cultivars for possible food applications","volume":"2021","author":"Sagar","year":"2021","journal-title":"Journal of Food Quality"},{"key":"10.1016\/j.fochx.2026.104402_bb0120","doi-asserted-by":"crossref","first-page":"654","DOI":"10.1016\/j.foodchem.2008.06.026","article-title":"Antioxidant activity index (AAI) by the 2,2-diphenyl-1-picrylhydrazyl method","volume":"112","author":"Scherer","year":"2009","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104402_bb0125","doi-asserted-by":"crossref","first-page":"152","DOI":"10.1016\/S0076-6879(99)99017-1","article-title":"Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent","volume":"299","author":"Singleton","year":"1999","journal-title":"Methods in Enzymology"},{"key":"10.1016\/j.fochx.2026.104402_bb0130","doi-asserted-by":"crossref","first-page":"159","DOI":"10.1016\/j.acthis.2018.02.005","article-title":"Tetrazolium salts and formazan products in cell biology: Viability assessment, fluorescence imaging, and labeling perspectives","volume":"120","author":"Stockert","year":"2018","journal-title":"Acta Histochemica"},{"key":"10.1016\/j.fochx.2026.104402_bb0135","doi-asserted-by":"crossref","DOI":"10.1016\/j.tifs.2023.104173","article-title":"A comprehensive review on bioactive compounds, health benefits, and potential food applications of onion (Allium cepa L.) skin waste","volume":"141","author":"Stoica","year":"2023","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/j.fochx.2026.104402_bb0140","doi-asserted-by":"crossref","DOI":"10.3390\/antiox13020205","article-title":"Onion (Allium cepa L.) skin waste valorization: Unveiling the phenolic profile and biological potential for the creation of bioactive agents through subcritical water extraction","volume":"13","author":"Trigueros","year":"2024","journal-title":"Antioxidants"},{"key":"10.1016\/j.fochx.2026.104402_bb0145","article-title":"Non-edible onion skin waste as a source of bioactive agents for functional foods development: Chemical composition and multifunctional bioactivity","volume":"29","author":"Trigueros","year":"2025","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2026.104402_bb0150","article-title":"Influence of onion peel extract on the dough characteristics of high-gluten wheat flour and the quality of bread","volume":"14","author":"Wang","year":"2025","journal-title":"Foods"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526009235?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526009235?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T16:50:16Z","timestamp":1793033416000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157526009235"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,10]]},"references-count":30,"alternative-id":["S2590157526009235"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104402","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2026,10]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Simple presoaking modulates phytochemical recovery, antioxidant capacity, and macrophage responses of onion skin extracts","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104402","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"104402"}}