Characterization of Flavonoids in Different Cultivars of Onion (<i>Allium cepa</i> L.)

Marotti, Mauro; Piccaglia, Roberta

doi:10.1111/j.1365-2621.2002.tb09482.x

Cited by 80 publications

(89 citation statements)

References 11 publications

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“…Similar results are found in other studies [97,133]. It has also been suggested that long day onion cultivars of Rijnsburger type from Northern Europe have higher levels of quercetin glucosides than short day onions of North American and Japanese origin [161].…”

Section: Crop and Cultivarsupporting

confidence: 80%

Handbook of Plant Food Phytochemicals

Tiwari¹,

Brunton²,

Brennan³

2013

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Section: Crop and Cultivarsupporting

confidence: 80%

Handbook of Plant Food Phytochemicals

Tiwari¹,

Brunton²,

Brennan³

2013

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“…According to the data obtained from the literature (PATIL et al, 1995b;MAROTTI & PICCAGLIA, 2002) the polyphenolic content in onion depends on genetic factors, environmental conditions (temperature, light, availability of water and nutrients), agrotechnical practice, and after-harvest conditions. The correlation between total polyphenolic content and antioxidant activity has been widely studied in different foodstuffs such as fruit and vegetables.…”

Section: Resultsmentioning

confidence: 99%

Dynamics of quercetin formation in onion (Allium cepaL.) during vegetation

Bystrická¹,

Musilová²,

Tomáš³

et al. 2015

Acta Alimentaria

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Onion bulbs (Allium cepa L.) are good sources of fl avonoids. The aim of this study was to analyse the changes in dynamics of quercetin formation in three varieties of onions (white, yellow, and red) during the vegetation period. Quercetin content was determined after acid hydrolysis (1.2 M HCl in 50% aqueous methanol) by high-performance liquid chromatography (HPLC). The content of total phenolics was determined using Folin-Ciocalteu reagent (FCR) according to LACHMAN and co-workers (2003). The content of polyphenols in onion ranged from 2893 to 6052 mg kg -1 and the content of quercetin ranged from 52.44 to 280.72 mg kg -1 in fresh matter. The highest content of polyphenols and quercetin was found in the red variety. According to statistical analysis the dynamic of quercetin formation in all cultivars had statistically moderate (P<0.05) increasing tendency. Increasing content of polyphenols was accompanied with slight increase of quercetin, but the differences remained insignifi cant (P0.05).Keywords: onion, quercetin, total polyphenolics, dynamicsAllium genus vegetables belong to a very important group of vegetables in the Slovak Republic. Onions (Allium cepa L.) are one of the world's oldest cultivated vegetables and are the second most produced vegetable crop after tomatoes (GRIFFITHS et al., 2002). This vegetable is often classifi ed as medicinal plant and also has signifi cance as spice plant of high dietary value. From the point of view of the consumers and agricultural producers the most widespread type of Allium vegetables is onion (Allium cepa L.). The main production areas are China, Iran, India, and the United States. Onion (Allium cepa L.) has a great importance in human nutrition and has been recognized as an important source of valuable phytonutrients as fl avonoids, fructooligosaccharides, thiosulphinates and other sulphur compounds (SLIMESTAD et al., 2007). Onion is mainly rich in fl avonoids. The amount of phenolic compounds signifi cantly changes during the maturation process. WANG and co-workers (2009) found that amounts of cyanidinbased anthocyanins increased during fruit ripening, but other polyphenols, such as ellagic acid, quercetin 3-glucoside, quercetin derivative, and kaempferol 3-glucuronide, signifi cantly decreased during fruit ripening. The changes in the rutin content are often connected with the developmental stage of the crop. In common buckwheat the rutin content in leaves increases with the age of the plant, is at the maximum at the stage of maturity or at the stage of full fl owering in case of dry weather conditions after fl owering, and in stems the rutin content slightly decreases (KALINOVA et al., 2006). Flavonoids improve blood circulation, reduce infl ammatory processes and block the development of cancer cells (CHENG et al., 2003;

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“…It is common for both the glycosylated and aglycone forms of the same parent flavonoid to be present in the same food crop, as in the example of the onion (Allium cepa). The edible onion bulb contains both the flavonol aglycone quercetin and its four O-glycosylated derivatives: rutin, quercetin 3-O-glucoside, 4 -O-glucoside, and 3,4 -Odiglucoside (Marotti and Piccaglia, 2002). O-glycosylation most usually occurs on the aglycone flavonoid hydroxyl group at the 7 position of the flavonoid backbone, at the 3 position of flavonol structures, at the 4 position, and less frequently at other positions of hydroxylation (Ferreres et al, 2007).…”

Section: Introduction: C-glycosylation Of Flavonoidsmentioning

confidence: 99%