Effect of boiling on yellow onion quercetin (glucosides
Flavonoids are a large group of secondary plant metabolites with hydroxyl groups. The flavonol quercetin is commonly found in onions. In the edible fleshy scales of yellow onions quercetin mono- and diglucosides are present. The aim of this work was to study quercetin glucosides during technological...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2004-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0027_effect-of-boiling-on-yellow-onion-quercetin-glucosides.php |
| _version_ | 1797899895152050176 |
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| author | K. Nemeth M. K Piskula M. Takacsova |
| author_facet | K. Nemeth M. K Piskula M. Takacsova |
| author_sort | K. Nemeth |
| collection | DOAJ |
| description | Flavonoids are a large group of secondary plant metabolites with hydroxyl groups. The flavonol quercetin is commonly found in onions. In the edible fleshy scales of yellow onions quercetin mono- and diglucosides are present. The aim of this work was to study quercetin glucosides during technological processing of yellow onion bulb. Onion was boiled in water under reflux for 30 min. The cooking was performed at three different onion/water ratios (1/5, 1/10, 1/20; w/w). The resulting soup, boiled onion solids and the control raw onion samples were lyophilised, extracted with ac. methanol and analysed for quercetin and its derivatives (3-β-D-glucoside, 4'-β-D-glucoside, 3,4'-β-D-glucoside) using HPLC-UV. Major flavonoid components identified in yellow onion were quercetin-4'-β-D-glucosideand 3,4'-β-D-glucoside with a decreasing concentration from outer toward inner rings of the raw bulb. These substances were rapidly transferred into cooking water during thirty minutes boiling making the resulting soup a good source of flavonoids. The effect of water amount added on flavonoid concentration was followed. |
| first_indexed | 2024-04-10T08:36:08Z |
| format | Article |
| id | doaj.art-925ae36f0eb04ce2a77da77c18ac7e7b |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:36:08Z |
| publishDate | 2004-12-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-925ae36f0eb04ce2a77da77c18ac7e7b2023-02-23T03:26:55ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172004-12-0122Special IssueS170S17210.17221/10649-CJFScjf-200410-0027Effect of boiling on yellow onion quercetin (glucosidesK. Nemeth0M. K Piskula1M. Takacsova2Slovak University of Technology, Bratislava, Slovak Republic, *E-mail: kitti_nemeth@yahoo.co.uk;Slovak University of Technology, Bratislava, Slovak Republic, *E-mail: kitti_nemeth@yahoo.co.uk;Slovak University of Technology, Bratislava, Slovak Republic, *E-mail: kitti_nemeth@yahoo.co.uk;Flavonoids are a large group of secondary plant metabolites with hydroxyl groups. The flavonol quercetin is commonly found in onions. In the edible fleshy scales of yellow onions quercetin mono- and diglucosides are present. The aim of this work was to study quercetin glucosides during technological processing of yellow onion bulb. Onion was boiled in water under reflux for 30 min. The cooking was performed at three different onion/water ratios (1/5, 1/10, 1/20; w/w). The resulting soup, boiled onion solids and the control raw onion samples were lyophilised, extracted with ac. methanol and analysed for quercetin and its derivatives (3-β-D-glucoside, 4'-β-D-glucoside, 3,4'-β-D-glucoside) using HPLC-UV. Major flavonoid components identified in yellow onion were quercetin-4'-β-D-glucosideand 3,4'-β-D-glucoside with a decreasing concentration from outer toward inner rings of the raw bulb. These substances were rapidly transferred into cooking water during thirty minutes boiling making the resulting soup a good source of flavonoids. The effect of water amount added on flavonoid concentration was followed.https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0027_effect-of-boiling-on-yellow-onion-quercetin-glucosides.phpcookingflavonoidonionquercetinprocessing |
| spellingShingle | K. Nemeth M. K Piskula M. Takacsova Effect of boiling on yellow onion quercetin (glucosides Czech Journal of Food Sciences cooking flavonoid onion quercetin processing |
| title | Effect of boiling on yellow onion quercetin (glucosides |
| title_full | Effect of boiling on yellow onion quercetin (glucosides |
| title_fullStr | Effect of boiling on yellow onion quercetin (glucosides |
| title_full_unstemmed | Effect of boiling on yellow onion quercetin (glucosides |
| title_short | Effect of boiling on yellow onion quercetin (glucosides |
| title_sort | effect of boiling on yellow onion quercetin glucosides |
| topic | cooking flavonoid onion quercetin processing |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0027_effect-of-boiling-on-yellow-onion-quercetin-glucosides.php |
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