Changes in the antioxidant activity and metabolite profile of three onion varieties during the elaboration of ‘black onion’

Moreno-Ortega, Alicia; Pereira-Caro, Gema; Ordóñez-Díaz, José Luis; Muñoz–Redondo, José Manuel; Moreno-Rojas, Rafael; Pérez-Aparicio, Jesús; Moreno‐Rojas, José Manuel

doi:10.1016/j.foodchem.2019.125958

Cited by 27 publications

(37 citation statements)

References 44 publications

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“…However, when the temperature reached 150°C, a drastic decrease was observed. Moreover, a study by Moreno‐Ortega et al (2020) found a 12‐fold reduction in total flavonoid (quercetin as major) content of three varieties of onion during production of black onion at 65–70°C for 28 days. Although the temperature applied during black onion production was less intense compared to that in the study of Sharma et al (2015), the treatment time of 28 days was lengthy, thus affecting the final content of flavonoids of the resulting black onion.…”

Section: Formation Of Mrps In Heated Plant Extractsmentioning

confidence: 96%

“…The nutritional composition of onion is complex, onion ( Allium cepa ) contains amongst other constituents’ sugars (fructose, sucrose, galactose, glucose, mannose, fructans), amino acids (S‐alk(en)yl cysteine sulfoxides, arginine) flavonoids (quercetin, quercetin‐3‐glucoside, isorhamnetin‐4‐glucoside) (Sharma et al., 2015), organosulfur compounds (sulfur, allylsulfides, cycloalliin, and thiosulfinates), vitamin (ascorbic acid), selenium, and its organic compounds (Roldán et al, 2008). Quercetin one of the most abundant flavonoid found in onion (Moreno‐Ortega et al, 2020) was reported to exhibit antioxidant activity via multiple mechanisms. Benkeblia (2005) investigated the antioxidant capacity of methanol extracts of selected onions, where he found them to exhibit 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), reducing power, and hydrogen peroxide radical scavenging.…”

Section: Formation Of Mrps In Heated Plant Extractsmentioning

confidence: 99%

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Heated plant extracts as natural inhibitors of enzymatic browning: A case of the Maillard reaction

Vhangani

Wyk

2021

J. Food Biochem.

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Appearance is one of the key sensory attributes that is considered by consumers when selecting a food product. Amongst them color is a first critical determinant for the appeal and quality of food products. Non-enzymatic (NEB) and enzymatic browning (EB) reactions that occur during handling, processing and storage, affect the acceptability, and thus commercial value of products. Of the two browning reactions EB is one of the well-known chemical reactions (Ghoul, 2013). It is responsible for deterioration or enhancement of quality during handling, processing, and storage of food. Enzymatic browning reactions are usually adverse in cases where they lead to discoloration, off-flavor formation, and loss of nutritional value of fresh fruits, vegetables, nuts, tubers, and crus

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Section: Formation Of Mrps In Heated Plant Extractsmentioning

confidence: 96%

Section: Formation Of Mrps In Heated Plant Extractsmentioning

confidence: 99%

Heated plant extracts as natural inhibitors of enzymatic browning: A case of the Maillard reaction

Vhangani

Wyk

2021

J. Food Biochem.

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“…Levels of fructose and glucose also increased significantly during the treatment process, which contributed to the sweetness of black onions. The heating decreases the antioxidant activity of the onion [53].…”

Section: Heat Treatments Applied In Combination With Other Treatments Affect Changes In Phytochemicals During Storagementioning

confidence: 98%

“…The fresh onion was kept at 65 or 70 • C and 90% RH for 28 days, after which the bulbs are dried at 15% RH and 50 • C for 24 h. The total flavonoid content was decreased up to 12-fold in black onions, as compared with fresh onions, while the quantity of isoalliin, the main organosulfur compound in black onions, is dramatically higher than that found in fresh onions. The higher level of organosulfur compound was probably due to the formation of intermediate compounds such as thiosulfinates and the subsequent transformation to organosulfur volatiles due to the heat treatment [53]. Levels of fructose and glucose also increased significantly during the treatment process, which contributed to the sweetness of black onions.…”

Section: Heat Treatments Applied In Combination With Other Treatments Affect Changes In Phytochemicals During Storagementioning

confidence: 99%

The Influence of Physical Treatments on Phytochemical Changes in Fresh Produce after Storage and Marketing

Fallik

Ilić²

2021

Agronomy

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More food with high nutritional content will be needed to feed the growing global human population, which is expected to reach 10 billion by 2050. Fruits and vegetables contain most of the minerals, micronutrients, and phytonutrients essential for human nutrition and health. The quantity of these phytochemicals depends on crop genetics, weather and environmental factors, growth conditions, and pre-harvest and post-harvest treatments. These phytochemicals are known to have anti-cancer properties and to regulate immunity, in addition to hypolipidemic, antioxidant, anti-aging, hypotensive, hypoglycemic, and other pharmacological properties. Physical treatments have been reported to be effective for managing several post-harvest diseases and physiological disorders. These treatments may affect the external, internal, and nutritional qualities of fruits and vegetables. Therefore, the aim of this review is to summarize the information recently reported regarding the use of physical treatments applied either directly or in combination with other means to maximize and maintain the phytochemical content of fresh and fresh-cut or processed fruits and vegetables.

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“…Onion (Allium) contains rich amounts of OSCs, and thanks to these biofunctional components, the regular consumption of Allium is associated with the prevention of numerous chronic disorders, such as diabetes, obesity, cardiovascular diseases, and metabolic disorders [35]. Recent evidence reported that major onion thiosulfinate is isoalliin (organosulfur compounds,) together with other precursor compounds, such as S-methylcysteine sulfoxide (methiin), being precursors of a wide range of sensory-active and health-promoting compounds [36].…”

Section: Plant-derived Bioactive Componentsmentioning

confidence: 99%

Potential Health Benefits of Plant Food-Derived Bioactive Components: An Overview

Samtiya

Aluko

Dhewa

et al. 2021

Foods

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321

147

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Plant foods are consumed worldwide due to their immense energy density and nutritive value. Their consumption has been following an increasing trend due to several metabolic disorders linked to non-vegetarian diets. In addition to their nutritive value, plant foods contain several bioactive constituents that have been shown to possess health-promoting properties. Plant-derived bioactive compounds, such as biologically active proteins, polyphenols, phytosterols, biogenic amines, carotenoids, etc., have been reported to be beneficial for human health, for instance in cases of cancer, cardiovascular diseases, and diabetes, as well as for people with gut, immune function, and neurodegenerative disorders. Previous studies have reported that bioactive components possess antioxidative, anti-inflammatory, and immunomodulatory properties, in addition to improving intestinal barrier functioning etc., which contribute to their ability to mitigate the pathological impact of various human diseases. This review describes the bioactive components derived from fruit, vegetables, cereals, and other plant sources with health promoting attributes, and the mechanisms responsible for the bioactive properties of some of these plant components. This review mainly compiles the potential of food derived bioactive compounds, providing information for researchers that may be valuable for devising future strategies such as choosing promising bioactive ingredients to make functional foods for various non-communicable disorders.

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Changes in the antioxidant activity and metabolite profile of three onion varieties during the elaboration of ‘black onion’

Cited by 27 publications

References 44 publications

Heated plant extracts as natural inhibitors of enzymatic browning: A case of the Maillard reaction

Heated plant extracts as natural inhibitors of enzymatic browning: A case of the Maillard reaction

The Influence of Physical Treatments on Phytochemical Changes in Fresh Produce after Storage and Marketing

Potential Health Benefits of Plant Food-Derived Bioactive Components: An Overview

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