Record Details

Title:
Quercetin in onion (Allium cepa L.) after heat-treatment simulating home preparation
Publication date:
2005
Summary:
Quercetin content in onion (Allium cepa L.), represented mainly by 3,4¡¬-O-quercetin diglucoside (3,4¡¬-Qdg) and 4¡¬-O-quercetin glucoside (4¡¬-Qmg), was examined in five cultivars before and after three cooking treatments (sauteing, baking, and boiling). Baking and sauteing produced a 7–25% gain in quercetin concentration, while boiling produced an 18% decrease in quercetin concentration. Ratios of 3,4¡¬-Qdg to 4¡¬-Qmg in tissues ranged from 1:1.3 and 1:1.7, and combined the two conjugates represented 89–90% of total flavonol content in treatment and raw control means indicating heat stability of the flavonols. Changes in flavonol concentrations as a result of cooking method were consistent across all five cultivars.
Call number:
E02372
Journal citation:
Linked resources:
Fulltext: e02372 - PDF
Contact information:
harvest@worldveg.org

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 Record created 2010-03-10, last modified 2019-06-12

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