Effect of Storage and Domestic Processing on the Content and Composition of Flavonol Glucosides in Onion (Allium cepa)
The stability of the major flavonol glucosides, quercetin 3,4‘-O-diglucoside (QDG) and quercetin 4‘-O-monoglucoside (QMG), was studied in two varieties of onion (Red Baron and Crossbow) that were cured and stored for 6 months under normal commercial conditons and analyzed at regular intervals. Onion...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 1997-03, Vol.45 (3), p.938-942 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Price, Keith R Bacon, James R Rhodes, Michael J. C |
| description | The stability of the major flavonol glucosides, quercetin 3,4‘-O-diglucoside (QDG) and quercetin 4‘-O-monoglucoside (QMG), was studied in two varieties of onion (Red Baron and Crossbow) that were cured and stored for 6 months under normal commercial conditons and analyzed at regular intervals. Onions were also cooked by boiling in water and by frying in oil under normal domestic conditions. Apart from a 50% loss of quercetin 4‘-O-monoglucoside during the initial drying process, little change in content and composition was observed over 6 months of storage. Neither boiling nor frying resulted in interconversion of the quercetin conjugates or production of free quercetin, although a 25% loss overall was recorded for each process. Keywords: Onion; Allium cepa; flavonol; quercetin; glucoside; HPLC; storage; processing |
| doi_str_mv | 10.1021/jf9605916 |
| format | Article |
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C</creator><creatorcontrib>Price, Keith R ; Bacon, James R ; Rhodes, Michael J. C</creatorcontrib><description>The stability of the major flavonol glucosides, quercetin 3,4‘-O-diglucoside (QDG) and quercetin 4‘-O-monoglucoside (QMG), was studied in two varieties of onion (Red Baron and Crossbow) that were cured and stored for 6 months under normal commercial conditons and analyzed at regular intervals. Onions were also cooked by boiling in water and by frying in oil under normal domestic conditions. Apart from a 50% loss of quercetin 4‘-O-monoglucoside during the initial drying process, little change in content and composition was observed over 6 months of storage. Neither boiling nor frying resulted in interconversion of the quercetin conjugates or production of free quercetin, although a 25% loss overall was recorded for each process. 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Psychology ; GLUCOSIDE ; GLUCOSIDES ; GLUCOSIDOS ; OIGNON ; ONIONS ; PRODUIT ALIMENTAIRE ; PROXIMATE COMPOSITION ; QUERCETIN ; QUERCETIN 3,4'-O-DIGLUCOSIDE ; QUERCETIN 4'-O-MONOGLUCOSIDE ; QUERCETINA ; QUERCETINE ; STOCKAGE ; STORAGE ; VARIEDADES ; VARIETE ; VARIETIES</subject><ispartof>Journal of agricultural and food chemistry, 1997-03, Vol.45 (3), p.938-942</ispartof><rights>Copyright © 1997 American Chemical Society</rights><rights>1997 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a412t-5328f8d111412531a91986e1d34459320c4edc96f83defae19234063afec0fcd3</citedby><cites>FETCH-LOGICAL-a412t-5328f8d111412531a91986e1d34459320c4edc96f83defae19234063afec0fcd3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf9605916$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf9605916$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2752,27053,27901,27902,56713,56763</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2605017$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Price, Keith R</creatorcontrib><creatorcontrib>Bacon, James R</creatorcontrib><creatorcontrib>Rhodes, Michael J. C</creatorcontrib><title>Effect of Storage and Domestic Processing on the Content and Composition of Flavonol Glucosides in Onion (Allium cepa)</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>The stability of the major flavonol glucosides, quercetin 3,4‘-O-diglucoside (QDG) and quercetin 4‘-O-monoglucoside (QMG), was studied in two varieties of onion (Red Baron and Crossbow) that were cured and stored for 6 months under normal commercial conditons and analyzed at regular intervals. Onions were also cooked by boiling in water and by frying in oil under normal domestic conditions. Apart from a 50% loss of quercetin 4‘-O-monoglucoside during the initial drying process, little change in content and composition was observed over 6 months of storage. Neither boiling nor frying resulted in interconversion of the quercetin conjugates or production of free quercetin, although a 25% loss overall was recorded for each process. Keywords: Onion; Allium cepa; flavonol; quercetin; glucoside; HPLC; storage; processing</description><subject>ALIMENTOS</subject><subject>ALLIUM CEPA</subject><subject>ALMACENAMIENTO</subject><subject>Biological and medical sciences</subject><subject>BOILING</subject><subject>CEBOLLA</subject><subject>COMPOSICION APROXIMADA</subject><subject>COMPOSITION GLOBALE</subject><subject>CUISSON A L'EAU</subject><subject>EBULLICION</subject><subject>FOOD COMPOSITION</subject><subject>Food industries</subject><subject>FOODS</subject><subject>FRITURA</subject><subject>FRITURE</subject><subject>Fruit and vegetable industries</subject><subject>FRYING</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>GLUCOSIDE</subject><subject>GLUCOSIDES</subject><subject>GLUCOSIDOS</subject><subject>OIGNON</subject><subject>ONIONS</subject><subject>PRODUIT ALIMENTAIRE</subject><subject>PROXIMATE COMPOSITION</subject><subject>QUERCETIN</subject><subject>QUERCETIN 3,4'-O-DIGLUCOSIDE</subject><subject>QUERCETIN 4'-O-MONOGLUCOSIDE</subject><subject>QUERCETINA</subject><subject>QUERCETINE</subject><subject>STOCKAGE</subject><subject>STORAGE</subject><subject>VARIEDADES</subject><subject>VARIETE</subject><subject>VARIETIES</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1997</creationdate><recordtype>article</recordtype><recordid>eNptkMFqGzEURUVpoG7SRT-goEULzWISvdFoZrQMTuwWAjHYaZfioZFcuWPJSHJo_75KJnjVlXg6512kS8hHYFfAarjeWdkyIaF9Q2YgalYJgP4tmbECq1608I68T2nHGOtFx2bk6c5aozMNlq5ziLg1FP1Ab8PepOw0XcWgTUrOb2nwNP8ydB58Nj6_aPOwP4TksiusJCxGfAo-jHQ5HnW5H0yiztMH_8y_3oyjO-6pNge8vCBnFsdkPrye5-RxcbeZf6vuH5bf5zf3FTZQ50rwurf9AABlFBxQguxbAwNvGiF5zXRjBi1b2_PBWDQga96wlmP5E7N64OfkcsrVMaQUjVWH6PYY_ypg6rkwdSqsuJ8n94BJ42gjeu3SaaEuGoOuaNWkuZTNnxPG-Fu1He-E2qzWqvlRbxYr9lMti_9p8i0GhdtYIh_XIGXHis2g8C8TR53ULhyjL4X853n_AAtOjc8</recordid><startdate>19970301</startdate><enddate>19970301</enddate><creator>Price, Keith R</creator><creator>Bacon, James R</creator><creator>Rhodes, Michael J. 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C</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a412t-5328f8d111412531a91986e1d34459320c4edc96f83defae19234063afec0fcd3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1997</creationdate><topic>ALIMENTOS</topic><topic>ALLIUM CEPA</topic><topic>ALMACENAMIENTO</topic><topic>Biological and medical sciences</topic><topic>BOILING</topic><topic>CEBOLLA</topic><topic>COMPOSICION APROXIMADA</topic><topic>COMPOSITION GLOBALE</topic><topic>CUISSON A L'EAU</topic><topic>EBULLICION</topic><topic>FOOD COMPOSITION</topic><topic>Food industries</topic><topic>FOODS</topic><topic>FRITURA</topic><topic>FRITURE</topic><topic>Fruit and vegetable industries</topic><topic>FRYING</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>GLUCOSIDE</topic><topic>GLUCOSIDES</topic><topic>GLUCOSIDOS</topic><topic>OIGNON</topic><topic>ONIONS</topic><topic>PRODUIT ALIMENTAIRE</topic><topic>PROXIMATE COMPOSITION</topic><topic>QUERCETIN</topic><topic>QUERCETIN 3,4'-O-DIGLUCOSIDE</topic><topic>QUERCETIN 4'-O-MONOGLUCOSIDE</topic><topic>QUERCETINA</topic><topic>QUERCETINE</topic><topic>STOCKAGE</topic><topic>STORAGE</topic><topic>VARIEDADES</topic><topic>VARIETE</topic><topic>VARIETIES</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Price, Keith R</creatorcontrib><creatorcontrib>Bacon, James R</creatorcontrib><creatorcontrib>Rhodes, Michael J. 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Food Chem</addtitle><date>1997-03-01</date><risdate>1997</risdate><volume>45</volume><issue>3</issue><spage>938</spage><epage>942</epage><pages>938-942</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>The stability of the major flavonol glucosides, quercetin 3,4‘-O-diglucoside (QDG) and quercetin 4‘-O-monoglucoside (QMG), was studied in two varieties of onion (Red Baron and Crossbow) that were cured and stored for 6 months under normal commercial conditons and analyzed at regular intervals. Onions were also cooked by boiling in water and by frying in oil under normal domestic conditions. Apart from a 50% loss of quercetin 4‘-O-monoglucoside during the initial drying process, little change in content and composition was observed over 6 months of storage. Neither boiling nor frying resulted in interconversion of the quercetin conjugates or production of free quercetin, although a 25% loss overall was recorded for each process. Keywords: Onion; Allium cepa; flavonol; quercetin; glucoside; HPLC; storage; processing</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><doi>10.1021/jf9605916</doi><tpages>5</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 1997-03, Vol.45 (3), p.938-942 |
| issn | 0021-8561 1520-5118 |
| language | eng |
| recordid | cdi_crossref_primary_10_1021_jf9605916 |
| source | American Chemical Society Journals |
| subjects | ALIMENTOS ALLIUM CEPA ALMACENAMIENTO Biological and medical sciences BOILING CEBOLLA COMPOSICION APROXIMADA COMPOSITION GLOBALE CUISSON A L'EAU EBULLICION FOOD COMPOSITION Food industries FOODS FRITURA FRITURE Fruit and vegetable industries FRYING Fundamental and applied biological sciences. Psychology GLUCOSIDE GLUCOSIDES GLUCOSIDOS OIGNON ONIONS PRODUIT ALIMENTAIRE PROXIMATE COMPOSITION QUERCETIN QUERCETIN 3,4'-O-DIGLUCOSIDE QUERCETIN 4'-O-MONOGLUCOSIDE QUERCETINA QUERCETINE STOCKAGE STORAGE VARIEDADES VARIETE VARIETIES |
| title | Effect of Storage and Domestic Processing on the Content and Composition of Flavonol Glucosides in Onion (Allium cepa) |
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