Effect of curing and cooking on flavonols and anthocyanins in traditional varieties of onion bulbs

Rodrigues, Ana Sofia; Pérez-Gregorio, M.R.; Garcı́a-Falcón, M.S.; Simal‐Gándara, Jesús

doi:10.1016/j.foodres.2009.04.005

Cited by 111 publications

(108 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Price et al [21] demonstrated a 50% loss in quercetin monoglucoside during the initial curing process. Flavonol and anthocyanin levels in onions cured in the dark were similar to those obtained in bulbs cured in the light [23]. Mogren et al [64] observed that ield curing onions presented an increase in quercetin content signiicantly higher compared to the onions stored in dark conditions.…”

Section: Harvest Time and Postharvest Treatmentssupporting

confidence: 64%

“…Removal of the foliage to the bulb, before the process of ield curing, did not afect quercetin content, suggesting that no transport occurs, in mature bulbs, between the foliage and scales. During ield curing an increase in quercetin content occurred, particularly when the lavonol concentrations were low at lifting [23].…”

Section: Harvest Time and Postharvest Treatmentsmentioning

confidence: 99%

“…Onion lavonoid efects of domestic treatments like slicing [89][90][91], cooking [23,92], or frozen [19,93] were also studied. Onion products could be processed before consuming, but processing may result in losses in those valuable lavonoids.…”

Section: Processingmentioning

confidence: 99%

“…The impact of common domestic and technological treatments on lavonoid composition in onions was studied [23,[91][92][93][109][110][111]. During technological and culinary treatments, important chemical and biochemical reactions occur in onion tissue.…”

Section: Cooking: Frying Microwaving Baking and Boilingmentioning

confidence: 99%

See 3 more Smart Citations

Onions: A Source of Flavonoids

Rodrigues¹,

Almeida²,

Simal‐Gándara³

et al. 2017

Flavonoids - From Biosynthesis to Human Health

View full text Add to dashboard Cite

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.

show abstract

Section: Harvest Time and Postharvest Treatmentssupporting

confidence: 64%

Section: Harvest Time and Postharvest Treatmentsmentioning

confidence: 99%

Section: Processingmentioning

confidence: 99%

Section: Cooking: Frying Microwaving Baking and Boilingmentioning

confidence: 99%

See 2 more Smart Citations

Onions: A Source of Flavonoids

Rodrigues¹,

Almeida²,

Simal‐Gándara³

et al. 2017

Flavonoids - From Biosynthesis to Human Health

View full text Add to dashboard Cite

show abstract

“…Onions are a unique source of dietary flavonoids and other bioactive substances (Corzo-Martínez et al 2007;Griffiths et al 2002;Lanzotti 2006;Slimestad et al 2007;Rodriguez et al 2009Rodriguez et al , 2010 and there has been in vivo evidence for the hypolipidemic and antioxidant effects of onion consumption (Park et al 2007;Vidyavati et al 2010). It is estimated that more than 450,000 tonnes of onion solid waste is produced each year in Europe (Moure et al 2001).…”

Section: Introductionmentioning

confidence: 99%

Stability and transformation of major flavonols in onion (Allium cepa) solid wastes

Khiari

Makris

2010

J Food Sci Technol

View full text Add to dashboard Cite

Onion solid wastes were analysed using HPLC and LC / MS and the major polyphenols detected were quercetin, quercetin 4′-O-glucoside, accompanied by protocatechuic acid and a benzofuranone derivative. The latter two compounds have been demonstrated as some of the degradation products that might arise as a result of peroxidase-mediated decomposition of quercetin. These four substances, along with two principal enzymes implicated in flavonols breakdown, β-glycosidase and peroxidise, were monitored throughout an examination period of 48 h, in ground onion solid waste. The determinations showed that quercetin 4′-O-glucoside content increased by 13.3%, while quercetin, benzofuranone derivative and protocatechuic acid contents increased by 68.6, 37.5 and 58.4%, respectively. β-Glycosidase activity exhibited fluctuations and increased by 38.2%, whereas the POD showed a constant increasing trend, leading in 21.7% higher activity. On such a ground, a hypothesis was set up to explain transformations of flavonols.

show abstract

Biochemistry of Vegetables

Hounsome

Lobo

2018

Handbook of Vegetables and Vegetable Processing

View full text Add to dashboard Cite

Effect of curing and cooking on flavonols and anthocyanins in traditional varieties of onion bulbs

Cited by 111 publications

References 33 publications

Onions: A Source of Flavonoids

Onions: A Source of Flavonoids

Stability and transformation of major flavonols in onion (Allium cepa) solid wastes

Biochemistry of Vegetables

Contact Info

Product

Resources

About