Molecular Characterization of Quercetin and Quercetin Glycosides in Allium Vegetables

Leighton, Terrance; Ginther, Charles; Fluss, Larry; Harter, William K.; Cansado, José; Notario, Vicente

doi:10.1021/bk-1992-0507.ch016

Cited by 81 publications

(66 citation statements)

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“…Differences in latitude may account for the differences in day length, light quality, UV radiation, and temperature. However, in agreement with the results of this research, it has been reported that shallots produce higher levels of flavonoids than bulb onions (Fattorusso et al, 2002;Leighton et al, 1992). In fact, shallots from Indonesia, which were cultivated near the equator and exposed to high UV radiation, produced the highest levels of flavonoids.…”

Section: Discussionsupporting

confidence: 92%

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Comparative Study on Phytochemical Variations in Japanese F1 Varieties of Bulb Onions and South-East Asian Shallot Landraces

et al. 2018

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Wide-ranging varieties and/or strains of bulb onions (Allium cepa Common onion group) and shallots (A. cepa Aggregatum group) were utilized to understand the variation in chemical compounds responsible for their taste. The bulb samples of 10 F 1 commercial onion varieties (seven short-day and three long-day varieties) from Japan and 12 shallot landraces from abroad (Vietnam: three landraces; Indonesia: nine landraces) were collected as plant materials once a year in 2014 and 2015. The contents of S-alk(en)yl-L-cysteine sulfoxides, total flavonoids, and soluble sugars-including fructose, glucose, sucrose, and fructans-were determined to find differences between bulb onions and shallots, as well as to detect variations among varieties and/or landraces. While a principal component analysis (PCA) based on the results from both 2014 and 2015 could clearly discriminate shallots from bulb onions from a phytochemical perspective, bulb onions mainly had higher monosaccharides than shallots. By contrast, shallots produced more disaccharides than bulb onions. In most cases, regression analyses using the numerical data of the chemical compounds found in bulb onions and shallots suggested year-year correlations between 2014 and 2015. The flavonoid and PeCSO (S-(1-propenyl)-Lcysteine sulfoxide: isoalliin) contents in shallots were higher than those detected in bulb onions, which indicated the stronger pungent and bitter taste could be attributable to excess amounts of these compounds in this tropical plant.

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Section: Discussionsupporting

confidence: 92%

“…Leighton et al (1992) reported that, in addition to genetic background, environmental conditions also affect flavonoid production. Furthermore, the bulb onions and shallots used in this study were cultivated at different latitudes, possibly leading to the different flavonoid contents produced (Jaakola and Hohtola, 2010).…”

Section: Discussionmentioning

confidence: 99%

Comparative Study on Phytochemical Variations in Japanese F1 Varieties of Bulb Onions and South-East Asian Shallot Landraces

et al. 2018

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“…Allium vegetables (leeks, shallots, scallions, garlic, and onions) range in their flavonol content from none to more than 1 g/kg of vegetable. Shallots have uniformly high concentrations, but onions range widely, with no measurable amounts in white onions and high levels in yellow onions (49).…”

Section: Vitamins and Related Compoundsmentioning

confidence: 99%

Dietary modifiers of carcinogenesis.

Kohlmeier¹,

Simonsen²,

Mottus³

1995

Environ Health Perspect

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Dietary components express a wide range of activities that can affect carcinogenesis. Naturally occurring substances in foods have been shown in laboratory experiments to serve as dietary antimutagens, either as bioantimutagens or as desmutagens. Dietary desmutagens may function as chemical inactivaters, enzymatic inducers, scavengers, or antioxidants. Dietary components may also act later in the carcinogenic process as tumor growth suppressors. Examples of dietary factors acting in each of these stages of carcinogenesis are presented, and potential anticarcinogens such as the carotenoids, tocopherols, phenolic compounds, glucosinolates, metal-binding proteins, phytoestrogens, and conjugated linoleic acid are discussed. Individual foods typically contain multiple potential anticarcinogens. Many of these substances can influence carcinogenesis through more than one mechanism. Some substances exhibit both anticarcinogenic and carcinogenic activity in vitro, depending on conditions. Epidemiologic research indicates that high fruit and vegetable consumption is associated with lower cancer risk. Little research has focused on the effects of single substances or single foods in man. Realization of the potential of foodborne substances to reduce the human burden of cancer will only be achieved with better measurement of dietary exposures and funding of multidisciplinary research in this area commensurate with its importance. -Environ Health Perspect 103(Suppl 8): 177-184 (1995)

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“…특히 quercetin은 양파의 주된 flavonoid 성분 으로 -OH기에 의해서 항산화 활성을 갖는 구조를 가지고 있어 활성산소의 산화활동을 억제하거나 제거하는 능력이 매우 강 하며 [2,23], collagen에 의해 촉진되는 혈소판의 활성을 억제시 켜 혈행 개선 효과를 가지는 것으로 알려져 있다 [8]. 양파의 가식부분에는 0.01%의 quercetin이 함유 되어 있으나, 겉껍질 로 갈수록 함량이 높아져 양파껍질에는 순무게의 6.5%에 달하 는 quercetin이 있다 [7,17]. 그러나 단체급식의 위생화, 소비자 의 신선식품선호 등의 추세로 대부분 껍질이나 뿌리를 절단한 깐양파와 같은 1차 가공형태로 유통되므로 가공 후 발생하는 부산물인 껍질과 뿌리는 사료로 이용하거나 일부는 폐기되고 있으나, 최근에는 이를 활용한 생리활성물질을 가지는 고부가 가치의 기능성 식품소재로서의 개발이 시도되고 있다 [9,10].…”

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Reduction in Residual Pesticides and Quercetin Yields in Onion Peel Extracts by Washing

정은정¹,

차용준

2012

Journal of Life Science

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This study was conducted to assess the removal of residual pesticides and to obtain high amounts of quercetin in onion peel extracts (OPEs) by 4 washing treatments. Washing is one of the standard processing steps in obtaining functional food ingredients from onion peel. After a first detergent wash (0.2% w/v) (DW) and hot air drying (80 o C, 24 hr) (B), 4 washing treatments were tested, including a second DW (C), ultrasonication (50 o C, 10 min) plus DW (D), 0.3% H2O2 (v/v) plus DW (E), and blanching (95-97 o C, 2 min) plus DW (F). This was followed by 60% (v/v) ethanol extraction and vacuum freeze drying of the OPE. The E treatment yielded 89.04% OPE and a quercetin content of 96.84% in the OPE compared with the B treatment, and had the highest efficiency of all treatments tested. The OPE was tested for the presence of 177 residual pesticides and three compounds were detected in all treatments: cyhalothirn, fluquinconazole and procymidone. Cyhalothirn and fluquinconazole levels were below the permitted levels for fresh onion, while procymidone was present in the high level range of 128.01~133.46 mg/kg in all samples. The E treatment was a better washing method than the others for removal of residual pesticides. It could reduce the level of residual pesticides without changing the functional properties of the OPE.

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Molecular Characterization of Quercetin and Quercetin Glycosides in Allium Vegetables

Cited by 81 publications

References 0 publications

Comparative Study on Phytochemical Variations in Japanese F<sub>1</sub> Varieties of Bulb Onions and South-East Asian Shallot Landraces

Comparative Study on Phytochemical Variations in Japanese F<sub>1</sub> Varieties of Bulb Onions and South-East Asian Shallot Landraces

Dietary modifiers of carcinogenesis.

Reduction in Residual Pesticides and Quercetin Yields in Onion Peel Extracts by Washing

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