Quercetin in onion (Allium cepa L.) after heat-treatment simulating home preparation

Lombard, Kevin; Peffley, Ellen B.; Geoffriau, Emanuel; Thompson, Leslie; Herring, A. D.

doi:10.1016/j.jfca.2004.03.027

Cited by 137 publications

(125 citation statements)

References 31 publications

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“…Conversely, baking is found to increase quercetin conjugate and total flavonol content (7%) in onions as these compounds were concentrated in the tissues, as water and other volatiles were lost during cooking (Lombard, et al, 2005).…”

Section: Domestic Processesmentioning

confidence: 99%

Biological Activities and Effects of Food Processing on Flavonoids as Phenolic Antioxidants

Ioannou¹,

Ghoul²

2012

Advances in Applied Biotechnology

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Section: Domestic Processesmentioning

confidence: 99%

Biological Activities and Effects of Food Processing on Flavonoids as Phenolic Antioxidants

Ioannou¹,

Ghoul²

2012

Advances in Applied Biotechnology

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“…Quercetin in onions occurs mainly as a mixture of 4´-monoglucoside and 3,4´-diglucoside and a number of studies indicate that these have a much greater bioavailability than quercetin from other food sources containing different sugar moieties (ARTS et al, 2004). Mono-and diglucosides quercetin represent 93% of total fl avonols in onion (LOMBARD et al, 2005). Quercetin was reported to have protective effects in reducing the risk of cardiovascular disease and to act as anti-cancer and antioxidant agent due to its antiprostanoid and anti-infl ammatory responses and to decrease the rate of DNA degradation (CRYSTAL et al, 2003).…”

mentioning

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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“…Total polyphenols 438.88 (Y) (DW) [132] 35.00 [133] 443.20 [135] 253.60-310.80 (R) [136] 216.70 (W) [136] 129.60 [137] 73.33-180.84 [138] 66.80 [139] 76.10 [140] 116.00 (R) [141] 70.00 (W) [141] 24.40 (W) [142] 154.10 [143] 260.00-650.00 (W) (DW) [144] 21.60-58.30 [145] Total lavonoids 12.21-52.43 [138] 0.18 (W) [15] 69.20 (Y) [29] 76.58 (Y) [15] 61.05 (R) [15] 18.70 [143] 56.00-1150 (W) (DW) [144] 35.3 (R) [146] Total lavonols 7.90-43.10 (R) [148] 9.85 (Y) (μmol/g DW) [149] 8.90-177.80 [22] 55.40-62.10 (R) [150] 35.00-159.2 [50] 28.55-51.64 (Y) [14] 58.09 (R) [14] Quercetin aglicone 0.07 (W) [15] 111.70 (Y) [22] Class Flavonoid mg/100 g FW Reference 105.2 (P) [22] 137.50 (R) [22] 0.50-9.90 [50] Total quercetin 8.11 (Y) [15] 23.95 (R) [15] 7.70-46.32 [138] 28.40-48.60 [151] 54.40 [152] 6.17 (W) [153] 39.21 (R) [153] 19.20 (Y) …”

Section: Mg/100 G Fw Referencementioning

confidence: 99%

Onions: A Source of Flavonoids

Rodrigues¹,

Almeida²,

Simal‐Gándara³

et al. 2017

Flavonoids - From Biosynthesis to Human Health

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Flavonoids are a large and diverse group of polyphenolic compounds with antioxidant efects, and onion (Allium cepa L.) is one of the richest sources of dietary lavonoids. Flavonoid content is afected by endogenous factors-genotype and agro-environmental conditions. Considerable research has been directed toward understanding the nature of polyphenols in diferent products and the factors inluencing their accumulation. This review examines the impacts of pre-and postharvest factors on onions' lavonoid content, highlighting how this knowledge may be used to modulate their composition and the potential use of onion by-products.

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Quercetin in onion (Allium cepa L.) after heat-treatment simulating home preparation

Cited by 137 publications

References 31 publications

Biological Activities and Effects of Food Processing on Flavonoids as Phenolic Antioxidants

Biological Activities and Effects of Food Processing on Flavonoids as Phenolic Antioxidants

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

Onions: A Source of Flavonoids

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