Phenolic Components and Health Beneficial Properties of Onions

Ren, Feng; Zhou, Sumei

doi:10.3390/agriculture11090872

Cited by 21 publications

(13 citation statements)

References 144 publications

(179 reference statements)

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“…Although Z-Spe could efficiently remove phospholipid interferents, it produced excessive adsorption of 53 pesticides. In onion, apricot mushroom, and pakchoi samples, small-molecule components mainly include organic acids, amino acids, vitamins, sugars, phenolic compounds, and pigments. − In addition, polyphenols and alkaloids are special interferents in tea samples. , Based on the above-mentioned consideration, a mixture of PSA, C18, CarbonX, and MgSO 4 was used in this study. PSA is widely applied in the QuEChERS method to remove polar interferents such as sugars and organic acids from the matrix .…”

Section: Resultsmentioning

confidence: 99%

Multi-Pesticide Residue Analysis Method Designed for the Robot Experimenters

Zhang

Song

et al. 2022

J. Agric. Food Chem.

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Robots replacing humans as the executioners is crucial work for intelligent multi-pesticide residue analysis to maximize reproducibility and throughput while minimizing the expertise required to perform the entire process. Traditional analysis methods are predicated on manual execution, so we configured our robot experimenter, automated the analytical workflow, and achieved the goal of robotics execution. Our robot experimenter with an X−Y−Z axis robotic arm was interfaced with seven modules and ultra-performance liquid chromatography−tandem mass spectrometry (UPLC−MS/MS) for automated standard solution preparation, sample pre-treatment, and UPLC−MS/MS detection. An algorithm was established to make the prepared matrixmatched standard solutions meet the monitoring requirements. The strategy was demonstrated and validated for the detection of 325 pesticides in 4 typical food matrices, suggesting that the developed method is applicable for the analysis of pesticide residues in vegetables and tea as part of regulatory monitoring programs and other purposes.

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Section: Resultsmentioning

confidence: 99%

Multi-Pesticide Residue Analysis Method Designed for the Robot Experimenters

Zhang

Song

et al. 2022

J. Agric. Food Chem.

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“…On the other hand, the highest concentrations of anthocyanins were found in the dry skin of red onions, which varied from 109 to 219 mg/100 g on average ( 50 ). In contrast to red onion, the white onion skin was reported to contain the lowest content of anthocyanin (0.75 mg/100 g), followed by yellow onion (9.64 mg/100 g) ( 54 ). Cyanidin 3-(6-malonylglucoside) (20.95 ± 0.60 mg/kg FW) is detected as major anthocyanin present in bulbs of red onion ( Allium cepa L.) landrace “Krishnapuram” (KP) ( 55 ).…”

Section: Anthocyanins Found In Onion and Their Stabilitymentioning

confidence: 99%

“…According to Bystricka et al, a variety of red onions contain anthocyanin glycosides, including cyanidin, peonidin, and pelargonidin ( 68 ). There has been some evidence that the edible portion of red onion contains about 250 mg/kg anthocyanins with cyanidin-3-glucoside as major components ( 44 , 50 , 54 ). The other derivatives of acylated and non-acylated anthocyanins, such as cyanidin mono- and diglucosides, peonidin mono- and diglucosides, petunidin glucoside, cyanidin 3-laminariobioside, and 5-carboxypyranocyanidin 3-glucoside, have been found in red onions ( 60 ).…”

Section: Anthocyanins Found In Onion and Their Stabilitymentioning

confidence: 99%

Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications

et al. 2022

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Anthocyanins are high-value compounds, and their use as functional foods and their natural colorant have potential health benefits. Anthocyanins seem to possess antioxidant properties, which help prevent neuronal diseases and thereby exhibit anti-inflammatory, chemotherapeutic, cardioprotective, hepatoprotective, and neuroprotective activities. They also show different therapeutic effects against various chronic diseases. Anthocyanins are present in high concentrations in onion. In recent years, although both conventional and improved methods have been used for extraction of anthocyanins, nowadays, improved methods are of great importance because of their higher yield and stability of anthocyanins. In this review, we compile anthocyanins and their derivatives found in onion and the factors affecting their stability. We also analyze different extraction techniques of anthocyanins. From this point of view, it is very important to be precisely aware of the impact that each parameter has on the stability and subsequently potentiate its bioavailability or beneficial health effects. We present up-to-date information on bioavailability, dietary effects, and health implications of anthocyanins such as antioxidant, antidiabetic, anticancerous, antiobesity, cardioprotective, and hepatoprotective activities.

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“…Its presence was also found in cocoa, red wine, and tea [4]. One crop containing the highest amount of quercetin is onion, which has about 300 mg of quercetin per 1 kg of fresh weight, compared to kale (100 mg/kg), blackcurrants (40 mg/kg), and broccoli or apples (30 mg/kg both) [5][6][7].…”

Section: Introductionmentioning

confidence: 99%

Quercetin as an effective antioxidant against superoxide radical

Čižmárová¹,

Hubková²,

Birková³

2023

FFS

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Background: Quercetin is considered one of the most studied flavonols widely found in fruits and vegetables. Food preparation and storage affect the level of quercetin in food, as these processes can cause a partial or complete reduction in flavonol levels. Quercetin, as a bioactive compound, has beneficial effects on the human body and with various diseases due to its potent antioxidant properties. Quercetin is a scavenger of free radicals and exerts its effects in various body fluids (e.g., saliva, synovial fluid, blood). Because of this, it is essential to know the effect of pH on its antioxidant properties.Objective: This study aims to determine the antioxidant capacity of quercetin against superoxide radicals depending on pH using a spectroscopic method.Methods: The antioxidant properties of quercetin in the concentration range from 5 to 50 μg/ml against superoxide radicals were measured at pH values of 6.5 to 8. Superoxide radicals were generated in the photooxidation reaction of methionine with riboflavin. Inhibition of superoxide radicals by quercetin was detected spectrophotometrically in reaction with NTB.Results: Quercetin is an effective superoxide radical scavenger with the highest antioxidant capacity observed at a slightly acidic pH of 6.5. The antioxidant activity of quercetin increased with increasing concentration; effective antioxidant capacity of quercetin was in the experiment at a concentration above 30 µg/ml.Conclusion: Quercetin is a widely occurring flavonoid with many beneficial effects on the human body related to its antioxidant properties. Quercetin is an effective scavenger of superoxide radicals. Its correct dosage, processing, and storage, which significantly affect the antioxidant properties of quercetin, have a considerable impact on the effects of quercetin in the prevention and treatment of diseases. Since pH significantly affects biochemical processes in living organisms, our results could contribute to expanding information on the antioxidant properties of quercetin as a rich natural source of medicinal substances, depending on pH.Keywords:quercetin, antioxidant, superoxide radical, spectrophotometry

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Phenolic Components and Health Beneficial Properties of Onions

Cited by 21 publications

References 144 publications

Multi-Pesticide Residue Analysis Method Designed for the Robot Experimenters

Multi-Pesticide Residue Analysis Method Designed for the Robot Experimenters

Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications

Quercetin as an effective antioxidant against superoxide radical

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