Amount of characteristic compounds in 15 cultivars of onion (Allium cepa L.) in controlled field trials

Journal of the Science of Food and Agriculture

Volumn 88, Issue 3, 2008, Pages 404-411

  Vågen, Ingunn M ^a   Slimestad, Rune ^b  

^a NORWEGIAN INSTITUTE OF BIOECONOMY RESEARCH   (Norway)

^b PlantChem   (Norway)

Author keywords

Allium cepa; Antioxidant capacity; Flavonols; FOS; Fructo oligosaccharides; HPLC; Onions; Pungency; Pyruvate; Quercetin; Soluble solids; Sugars; TEAC

Indexed keywords

ALLIUM CEPA;

EID: 38749092994     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3100     Document Type: Article

References (44)

1. Darbyshire B and Henry RJ, Differences in fructan content and synthesis in some Allium species. New Phytol 87:249-256 (1981).
2. Ernst MK, Chatterton NJ, Harrison PA and Matitschka G, Characterization of fructan oligomers from species of the genus Allium L. J Plant Physiol 153:53-60 (1998).
3. Darbyshire B and Henry RJ, The association of fructans with high percentage dry weight in onion cultivars suitable for dehydrating. J Sci Food Agric 30:1035-1038 (1979).
4. Darbyshire B, Changes in the carbohydrate content of onion bulbs stored for various times at different temperatures. J Hort Sci 53:195-201 (1978).
5. Gibson GR and Roberfroid MB, Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. J Nutr 125:1401-1412 (1995).
6. Lou J, Rizkalla SW, Almowitch C, Boussari A, Blayo A, Barry JL, et al, Chronic consumption of short-chain fructooligosaccharides by healthy subjects decreased basal hepatic glucose production but had no effect on insulin-stimulated glucose metabolism. Am J Clin Nutr 63:939-945 (1996).
7. Franck A, Prebiotics stimulated calcium absorption: a review. Milchwissenschaft 53:427-429 (1998).
8. Tewari GM and Bandyopadhyay C, Quantitative evaluation of lachrymatory factor in onion by thin-layer chromatography. J Agric Food Chem 23:645-647 (1975).
9. Schwimmer S and Weston WJ, Enzymatic development of pyruvic acid in onion as a measure of pungency. J Agric Food Chem 9:301-304 (1961).
10. Trammell KW and Peterson CE, Quantitative differences in the flavonol content of yellow onion, Allium cepa L. J Agric Food Chem 101:205-207 (1976).
11. Patil BS, Pike LM and Yoo KS, Variation in the quercetin content in different colored onions (Allium cepa L.). J Am Soc Hort Sci 120:909-913 (1995).
12. Sellappan S and Akoh CC, Flavonoids and antioxidant capacity of Georgia-grown Vidalia onions. J Agric Food Chem 50:5338-5342 (2002).
13. Smith C, Lombard KA, Peffley EB and Liu W, Genetic analysis of quercetin in onion (Allium cepa L.) 'Lady Raider'. Tex J Agric Nat Res 16:24-28 (2003).
14. Mogren LM, Olsson ME and Gertsson UE, Quercetin content in field-cured onions (Allium cepa L.): effects of cultivar, lifting time, and nitrogen fertilizer level. J Agric Food Chem 54:6185-6191 (2006).
15. Shahidi F and Wanasundara PK, Phenolic antioxidants. Crit Rev Food Sci Nutr 32:67-103 (1992).
16. Gregory J, Foster K, Tyler H and Wiseman N, The Dietary and Nutritional Survey of British Adults. HMSO, London (1990).
17. Hertog MGL, Fesens EJM, Hollman PCH, Katan MB and Kromhout D, Dietary antioxidant flavonoids and the risk of coronary heart disease: The Zutphen Elderly Study. Lancet 342:1007-1011 (1993).
18. Knekt P, Jarvinen K, Reunanen A and Maatela J, Flavonoid intake and coronary mortality in Finland: a cohort study. Br Med J 312:478-481 (1996).
19. Meltzer HM and Malterud KE, Can dietary flavonoids influence the development of coronary heart disease? Scand J Nutr 2:50-57 (1997).
20. Perkin AG and Hummel JJ, Occurrence of quercetin in the outer skins of the bulb of the onion. J Chem Soc 69:1295-1298 (1896).
21. Herrmann K, Quercetin glycosides of the onion (Allium cepa). Naturwissenschaften 43:158-159 (1956).
22. Brandwein BJ, The pigments in three cultivars of the common onion (Allium cepa). J Food Sci 30:680-685 (1965).
23. Harborne JB, Plant polyphenols - XIV. Characterization of flavonoid glycosides by acidic and enzymic hydrolyses. Phytochemistry 4:107-120 (1965).
24. Panisset B and Tissut M, Métabolisme des flavonols dans les tuniques isolées de huit variétés d'oignon: effet d'un traitement par l'acide gibbérellique et l'aminozide. Physiol Vég 21:49-57 (1983).
25. Fossen T, Pedersen AT and Andersen ØM, Flavonoids from red onion (Allium cepa). Phytochemistry 47:281-285 (1998).
26. Park YK and Lee CY, Identification of quercetin 4′-glucoside in onions. J Agric Food Chem 44:34-36 (1996).
27. Sood AR and Joshi KK, Flavonoid components of Allium cepa. J Indian Chem Soc 51:975 (1974).
28. Tissut M, La synthese flavonique dans les tuniques en survie de bulbe d'oignon. Physiol Vèg 10:381-391 (1972).
29. Tsushida T and Suzuki M, Isolation of flavonoid-glycosides in onion and identification by chemical synthesis of the glycosides. Nippon Shokuhin Kagaku Kaishi 42:100-108 (1995).
30. Price KR and Rhodes MJC, Analysis of the major flavonol glycosides present in four varieties of onion (Allium cepa) and changes in composition resulting from autolysis. J Sci Food Agric 74:331-339 (1997).
31. Avigad G, Disaccharides, in Methods in Plant Biochemistry, ed. by Dey PM and Harborne JB. Academic Press, London, pp. 121-123 (1990).
32. Asp NG, Nutritional importance and classification of food carbohydrates, in Plant Polymeric Carbohydrates, ed. by Meuser F, Manners DJ and Seibel W. Royal Society of Chemistry, Cambridge, pp. 121-126 (1993).
33. Markham KR, Techniques of Flavonoid Identification. Academic Press, London, pp. 52-53 (1982).
34. Anthon GE and Barrett DM, Modified method for the determination of pyruvic acid with dinitrophenylhydrazine in the assessment of onion pungency. J Sci Food Agric 83:1210-1213 (2003).
35. Slimestad R and Vågen IM, Thermal stability of glucose and other sugar aldoses in normal phase high performance liquid chromatography. J Chromatogr A 1118:281-284 (2006).
36. Pellegrini N, Re R, Yang M and Rice-Evans CA, Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying the 2,2′-azobis(3-ethylenebenzothiazoline-6-sulfonic) acid radical cation decolorization assay. Meth Enzymol 299:379-389 (1999).
37. Mitcham B, Cantwell M and Kader A, Methods for determining quality of fresh commodities. Perishables Handl Newsl 85:1-5 (1996).
38. Randle WM, Kopsell DA, Kopsell DE, Snyder RL and Torrance R, Field sampling short-day onions for bulb pungency. Hort Technol 28:329-332 (1998).
39. Bonaccorsi P, Caristi C, Gargiulli C and Leuzzi U, Flavonol glucoside profile of southern Italian red onion (Allium cepa L.). J Agric Food Chem 53:2733-2740 (2005).
40. Crozier A, Lean MEJ, McDonald MS and Black C, Quantitative analysis of the flavonoid content of commercial tomatoes, onions, lettuce and celery. J Agric Food Chem 45:590-595 (1997).
41. Hertog MGL, Hollman PCH and Katan MB, Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in The Netherlands. J Agric Food Chem 40:2379-2383 (1992).
42. Rice-Evans C, Flavonoid antioxidants. Curr Med Chem 8:797-807 (2001).
43. Rodrigues AS, Fogliano V, Graziani G, Mendes S, Vale AP and Goncalves C, Nutritional value on onion regional varieties in northwest Portugal. Electron J Environ Agric Food Chem 2:519-524 (2003).
44. Bahorun T, Luximon-Ramma A, Crozier A and Aruoma OI, Total phenol, flavonoid, proanthocyanidin and vitamin C levels and antioxidant activities of Mauritian vegetables. J Sci Food Agric 84:1553-1561 (2004).