Identification and quantification of flavonoids in traditional cultivars of red and white onions at harvest

Pérez-Gregorio, Rosa María; Garcı́a-Falcón, M.S.; Simal‐Gándara, Jesús; Rodrigues, Ana Sofia; Almeida, Domingos P.F.

doi:10.1016/j.jfca.2009.08.013

Cited by 199 publications

(154 citation statements)

References 40 publications

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“…Furthermore from method 2, the substituent identity of 31 of the peaks could be tentatively determined, though the position of the substituent(s) could not be determined based only on the MRM transitions in experiment 2. The proposed methods do well compared to other recent studies where flavonoid analysis has been the aim (or one of the aims); 16 (eight anthocyanins and eight flavonols) [39] , 12 (seven anthocyanins, four flavonols and one unclassified flavonoid) [53] and 16 (eight anthocyanins and eight flavonols) [54] flavonoids respectively has been identified. It would of course be relevant to compare the results also with those obtained previously by MIAC [16] where 33 peaks were reported, some containing several compounds resulting in 47 entries.…”

Section: Compound 26 Inmentioning

confidence: 63%

Strategies for differentiation of isobaric flavonoids using liquid chromatography coupled to electrospray ionization mass spectrometry

Fridén

Sjöberg

2014

J. Mass Spectrom.

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Flavonoids are a class of secondary plant metabolites existing in great variety. Due to this variety identification can be difficult, especially as overlapping compounds in both chromatographic separations and mass spectrometric detection are common. Methods for distinguishing isobaric flavonoids using MS 2 Additional supporting information may be found in the online version of this article at the publisher's web site.3

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Section: Compound 26 Inmentioning

confidence: 63%

Strategies for differentiation of isobaric flavonoids using liquid chromatography coupled to electrospray ionization mass spectrometry

Fridén

Sjöberg

2014

J. Mass Spectrom.

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“…Anthocyanin aglycone has higher solubility in alcohol than its glucoside, whereas glycosylated anthocyanin is highly soluble in water [31]. The polyphenolic structure of anthocyanin adds a hydrophobic characteristic to it, and makes it soluble in organic solvents, such as ethanol and methanol.…”

Section: Anthocyanin Pigments As Food Colorants and Additivesmentioning

confidence: 99%

“…The addition of HCl to alcohol increases the solubility of anthocyanins [35]. Malonylation of anthocyanidin also enhances its solubility in water and stabilizes its structure [31]. Therefore, malonylation of anthocyanin aglycone preserves its pigment color for the use as food colorant.…”

Section: Anthocyanin Pigments As Food Colorants and Additivesmentioning

confidence: 99%

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Khoo

Azlan

Tang

et al. 2017

Food & Nutrition Research

1,944

1,327

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Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The pigments are in glycosylated forms. Anthocyanins responsible for the colors, red, purple, and blue, are in fruits and vegetables. Berries, currants, grapes, and some tropical fruits have high anthocyanins content. Red to purplish blue-colored leafy vegetables, grains, roots, and tubers are the edible vegetables that contain a high level of anthocyanins. Among the anthocyanin pigments, cyanidin-3-glucoside is the major anthocyanin found in most of the plants. The colored anthocyanin pigments have been traditionally used as a natural food colorant. The color and stability of these pigments are influenced by pH, light, temperature, and structure. In acidic condition, anthocyanins appear as red but turn blue when the pH increases. Chromatography has been largely applied in extraction, separation, and quantification of anthocyanins. Besides the use of anthocyanidins and anthocyanins as natural dyes, these colored pigments are potential pharmaceutical ingredients that give various beneficial health effects. Scientific studies, such as cell culture studies, animal models, and human clinical trials, show that anthocyanidins and anthocyanins possess antioxidative and antimicrobial activities, improve visual and neurological health, and protect against various non-communicable diseases. These studies confer the health effects of anthocyanidins and anthocyanins, which are due to their potent antioxidant properties. Different mechanisms and pathways are involved in the protective effects, including free-radical scavenging pathway, cyclooxygenase pathway, mitogen-activated protein kinase pathway, and inflammatory cytokines signaling. Therefore, this review focuses on the role of anthocyanidins and anthocyanins as natural food colorants and their nutraceutical properties for health. Abbreviations: CVD: Cardiovascular disease VEGF: Vascular endothelial growth factor

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“…Mogren et al [64] obtained results that showed minor or no diferences in quercetin glucoside content among small-, medium-, or large-sized onions, although Lee et al [61] and Pérez-Gregorio et al [20] detected higher lavonoid content in small onions than in large ones.…”

Section: Evaluated Parameters Efect On Lavonoids Referencesmentioning

confidence: 98%

“…Red cultivars generally contain higher total lavonoid content [11,20,30,[41][42][43], because they are richer in lavonols but also contain anthocyanins, unlike white varieties. Dalamu et al [44] evaluated 34 onion genotypes and veriied great variation in total phenolic content between white (165.0), pink (702.0 mg kg −1 ), and red varieties (867.8 mg kg −1 ) which means an overall more than ivefold variation.…”

Section: Cultivar Selectionmentioning

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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Identification and quantification of flavonoids in traditional cultivars of red and white onions at harvest

Cited by 199 publications

References 40 publications

Strategies for differentiation of isobaric flavonoids using liquid chromatography coupled to electrospray ionization mass spectrometry

Strategies for differentiation of isobaric flavonoids using liquid chromatography coupled to electrospray ionization mass spectrometry

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Onions: A Source of Flavonoids

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