The researchers studied how adding onion extract to wheat bread affects its quality and antioxidant properties during storage. They found that increasing the amount of onion extract in the bread led to higher levels of polyphenols and flavonols, which are beneficial compounds. The antioxidant activity also increased with more onion extract. However, bread with higher onion extract levels had a bitter taste that consumers didn't like as much. Overall, the breads enriched with onion extract had good appearance and texture, but the taste was affected by the bitterness of the extract.